Table 1 Recommended dosing ranges for immunonutrients in COVID-19
Pharmaconutrient | Immune mechanisms | Recommended intake for adults | Recommended higher dose in COVID-19 (limited to short-term treatment) | Potential side effects | Dietary sources |
|---|---|---|---|---|---|
Vitamin C | -Neutrophil allocation -Phagocytosis -Macrophage clearance | 65–90 mg per day | 2000 mg per day | Gastrointestinal | Red peppers, oranges, kiwi, strawberries, and tomato juice |
Vitamin D3 | -Antiviral and anti-inflammatory properties | 15–20 mcg per day | 1000 units per day | Gastrointestinal; urolithiasis; muscle weakness | Cod, trout, salmon, white mushrooms, and milk |
Zinc | -Immune cell maturation -Intercellular communication | 8–11 mg per day | 200 mg per day | Gastrointestinal; headaches | Beef, pork, poultry, oysters, crab, lobster, and breakfast cereals |
L-Glutamine (Amino Acid) | -Fuel for immune cells -Supports glucose, protein and amino acid production | 0.8 g/kg body weight per day | 30 mg per day | Gastrointestinal; dizziness | Beef, pork, poultry, dairy products, fish, and beans |
Ω-3 Fatty Acids | -Anti-inflammatory properties -Supports gut microbiota | 1.1–1.6 mg per day | 1000 mg per day | Gastrointestinal; headaches | Flaxseed, soybean, and canola oils, salmon, herring, and mackerel. |