Foods as Nutraceuticals with Special Reference to COVID-19 Recovery: A Review

Abstract

The COVID-19 pandemic has heightened global interest in foods as nutraceuticals, particularly their function in immunity, inflammation control, and recovery from infection. Nutraceuticals are bioactive compounds derived from food, such as vitamins, minerals, polyphenols, probiotics, omega-3 fatty acids, dairy-derived proteins, and traditional botanicals, that offer physiological benefits beyond basic nutrition. This review synthesizes research from the past decade on foods with nutraceutical potential, their mechanisms of action, and their relevance in supporting recovery from COVID-19. We highlight micronutrients (vitamin D, vitamin C, zinc), polyphenols (curcumin, quercetin), omega-3 fatty acids, probiotics, lactoferrin, and botanicals like Nigella sativa and honey. The collective evidence suggests that foods rich in nutraceuticals may improve immune resilience, lessen inflammatory burden, and hasten recovery when incorporated into balanced diets. Although several clinical trials show promising results, most have been small-scale, and large randomized controlled trials are still needed to confirm their efficacy. Nevertheless, dietary strategies based on nutraceuticals offer a safe, supplementary, and sustainable approach to COVID-19 recovery.