EC Nutrition

Diet and lifestyle factors become visible to encompass a crystal-clear influence on innate and adaptive immunity, influencing development of non-communicable diseases (NCDs) [1,2]. Certain derivatives of EFA like oxylipins have been reported to reveal a vital role in the progress of immunity and thus inflammatory responses. Consequent to stimulation led by cytokines, hormones and viral infection, PUFA conjugated to membrane phospholipids are released from cell membranes, followed by acting as substrates for fabrication of dodecanoid, eicosanoid and docosanoids. Western nature diets with deficient PUFA and supplementary micronutrients may decline these eicosanoids consequential to reducing T lymphocyte function and immune resistance, likelihood of certain infection. The Indo-Mediterranean diet with no animal foods (except fish), lower saturated fat and total fat, sugar, and salt, high omega-3 fatty acids and flavonoids concomitant with moderate intake of alcohol, are likely to reveal advantageous possessions and eventually performing as immune-modulators [1,2]. This ‘Editorial’ aims to highlight the functionally enriched diet to be most significant nutritional modulators of immunological function likely to providing protection from diseases as follows.

1. Ruthsatz M and Candeias V. “Non-communicable disease prevention, nutrition and aging”. Acta Biomedica 2 (2020): 379-388.
2. Sarkar D., et al. “Alcohol and the immune system”. Alcohol Research 2 (2015): 153‐155.
3. Hosseinzade A., et al. “Immunomodulatory effects of flavonoids: Possible induction of T CD4+ regulatory cells through suppression of mTOR signaling pathway activity”. Frontiers in Immunology 10 (2019): 51.
4. Calder P and Grimble R. “Polyunsaturated fatty acids, inflammation and immunity”. European Journal of Clinical Nutrition 56 (2002): S14- S19.
5. Mishra S., et al. “Immune response and possible causes of CD4+ T- cell depletion in human immunodeficiency virus (HIV)-1 infection”. The Open Nutraceuticals Journal 2 (2009): 46-51.
6. Nicolaou A., et al. “Polyunsaturated fatty acid-derived lipid mediators and T cell function”. Frontiers in Immunology 5 (2014): 75.
7. Calder PC. “N-3 fatty acids, inflammation and immunity: new mechanisms to explain old actions”. Proceedings of the Nutrition Society 3 (2013): 326-336.
8. Mishra S., et al. “Physiological, biochemical, biotechnological and food technological applications of Mushroom: An overview”. IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB) 1 (2021): 39-46.
9. Romeo J., et al. “Moderate alcohol consumption and the immune system: A review”. British Journal Of Nutrition 1 (2007): S111-S115.
10. https://www.who.int/emergencies/diseases/novel-coronavirus-2019.
11. Naja F and Hamadeh R. “Nutrition amid the COVID-19 pandemic: a multi-level framework for action”. European Journal of Clinical Nutrition 74 (2020): 1117-1121.
12. Zhang L., et al. “Nucleotide-binding and oligomerization domain (NOD)-like receptors in teleost fish: Current knowledge and future perspectives”. Journal of Fish Diseases 9 (2018): 1317‐1330.
13. Besedovsky L., et al. “The sleep-immune crosstalk in health and disease”. Physiological Reviews 3 (2019): 1325‐1380.