Food rich in nitric oxide can help in fighting with COVID-19 besides other benefits said two researchers who have published their research papers recently.
Dr Jan Mohammad Mir currently working as an Assistant Professor at the Islamic University of Science and Technology and his research supervisor Prof. R. C Maurya Head of department of Chemistry and Pharmacy and Dean Faculty of Science, Rani Durgavati University Jabalpur Madhya Pradesh has recently published two research papers insisting the use of nitric oxide containing food can act as a defensive mechanism against COVID-19.
The duo first published hypothesis in world-famous journal, Journal of Biomolecular Structure and Dynamics and later it’s perspective paper got accepted by RSC journal, New Journal of Chemistry where they highlighted the suitable nitric oxide-based treatment of Covid- 19 besides mechanistic details.
Dr Jan Mohammad Mir said that besides helping in fighting with COVID-19, the associated complications like breathlessness, hypertension or hypotension, loss of smell or taste, skin rashes, sexual dysfunction, heart problems etc may also remain checked by keeping an optimal level of nitric oxide in the body.
“Since, in this disease remarkably nitric oxide deficiency elicited by dysfunction in endothelial tissue and eventually concurrence of suppressed thrombotic events, restoration of nitric oxide may prove highly beneficial,” he said, adding that nitric oxide sensitivity of proteases of the virus causing the Covid-19 has caught considerable attention in fighting this disease.
Mir said that nitric oxide gas is under clinical phase second to find its use in the treatment of Covid-19.
“In the sudden outbreak of pandemic coronavirus disease, it is necessary to be cautious in maintaining hygiene,” he said.
Mir said some kitchen based inventions may prove helpful in boosting immunity power as the liquid intake and naturally no-boosting agents may enter a human body in this way.
“The self-made items include gingery drink, lemon grass tonic, turmeric, honey and garlic preparations. Beets represent rich source of dietary nitrates, which can get converted to nitric oxide,” he said.
“Similarly, consuming garlic activates enzymatic action to produce nitric oxide from the L-arginine he said, adding that meat, poultry, seafood, spinach, cabbage, arugula and citrus fruits enhance nitric oxide level,” he said.
“Pomegranate is loaded with potent antioxidants that can protect your cells against damage and preserve nitric oxide,” Mir said, adding that nuts and seeds are high in arginine, a type of amino acid that is involved in the production of nitric oxide besides that watermelon is one of the best sources of citrulline, an amino acid that’s converted to arginine and, ultimately to nitric oxide—(KNO)
