Action of coffee associated with pepper in patients affected with COVID-19: a literature review

Resumen

In 2019, an abnormal number of cases of respiratory complications with subsequent deaths were observed in China. The disease was named COVID-19 and its causative agent identified as SARS-COV-2, a novel coronavirus whose high virulence has resulted in a worldwide pandemic. Despite global efforts, there is still no specific therapeutic treatment for the disease, and efforts are focused on prophylactic treatments. Among the preventive alternatives is the use of functional foods. The objective of this literature review was to collect scientific information about the benefits of coffee and pepper on the human body, which could be associated with the relief of symptoms of COVID-19. A systematic literature search was carried out from March to December 2022 in BIREME, PubMed, LILACS, SCIELO, and EBSCON. The articles were selected according to pre-established suitability criteria. Of the 302 articles obtained, 16 were used, allowing the identification of beneficial effects of coffee components (theophylline and caffeine) of pepper (capcsaicin). The data suggest that the association of these components can contribute to the relief of the symptomatological picture of patients with COVID-19, by the vasodilatory and anti-inflammatory actions, and in the potentiation of the immune system in fighting the virus.

DOI: https://doi.org/10.56238/colleinternhealthscienv1-045