abstract
- © 2021 American Chemical Society.Nutrients such as vitamins C and D and selenium have potential for the reduction of risk and amelioration of COVID-19 disease. Although different foods contain these nutrients, their natural concentration is not sufficient to provide the required daily intake to exert immunomodulating activity. Herein, innovative approaches, including pre- and postharvest practices for the biofortification of foods (i.e., eggs, tomato, acerola, mushrooms, wheat, and chickpea) with immunomodulating nutrients are described. Enhancement of the immune system through consumption of biofortified foods along with vaccination would be a realistic approach to aid in the reduction of risk and amelioration of COVID-19 disease.