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Copyright ©The Author(s) 2021. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Gastroenterol. Sep 14, 2021; 27(34): 5630-5665
Published online Sep 14, 2021. doi: 10.3748/wjg.v27.i34.5630
Liver disorders in COVID-19, nutritional approaches and the use of phytochemicals
Nancy Vargas-Mendoza, Jazmín García-Machorro, Marcelo Angeles-Valencia, Marlet Martínez-Archundia, Eduardo Osiris Madrigal-Santillán, Ángel Morales-González, Liliana Anguiano-Robledo, José A Morales-González
Nancy Vargas-Mendoza, Jazmín García-Machorro, Marcelo Angeles-Valencia, Laboratorio de Medicina de Conservacion, Instituto Politécnico Nacional, México 11340, Mexico
Marlet Martínez-Archundia, Laboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotécnológica, Instituto Politécnico Nacional, México 11340, Mexico
Eduardo Osiris Madrigal-Santillán, Escuela Superior de Medicina, Instituto Politécnico Nacional, México 11340, Mexico
Ángel Morales-González, Escuela Superior de Cómputo, Instituto Politécnico Nacional, México 07738, Mexico
Liliana Anguiano-Robledo, Laboratorio de Farmacología Molecular, Instituto Politécnico Nacional, México 11340, Mexico
José A Morales-González, Laboratorio Medicina de Conservación, Escuela Superior de Medicina, Instituto Politécnico Nacional, México 11340, Mexico
Author contributions: The authors contributed equally to the development of the manuscript; All authors read and approved the final version.
Supported by SIP Project, No. SIP-20200341 and No. SIP-20200453; and Consejo Nacional de Ciencia y Tecnología (CONACyT) Grants, No. PAACTI 312807.
Conflict-of-interest statement: The authors declare that they have no conflicting interests.
Open-Access: This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/Licenses/by-nc/4.0/
Corresponding author: José A Morales-González, MD, PhD, Academic Research, Professor, Laboratorio Medicina de Conservación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón, Col. Casco de Santo Tomás, Del. Miguel Hidalgo, Mexico 11340, Mexico. jmorales101@yahoo.com.mx
Received: January 27, 2021
Peer-review started: January 27, 2021
First decision: May 13, 2021
Revised: May 19, 2021
Accepted: July 19, 2021
Article in press: July 19, 2021
Published online: September 14, 2021
Processing time: 225 Days and 3.2 Hours
Core Tip

Core Tip: The Coronavirus disease 2019 (COVID-19) outbreak caused by severe acute respiratory syndrome-coronavirus-2 (SARS-CoV-2), was declared a pandemic by the World Health Organization in 2020. It has since affected millions of persons worldwide. In some cases, entry of the virus into the cell leads to a hyperinflammatory response, giving rise to all of the associated symptomatology. Liver abnormalities have been detected frequently during the course of COVID-19, with or without related symptoms. Herein we discuss the infectious process, the response to the immune system and to the oxidative stress induced, and provide a brief guideline for nutritional therapy in patients affected by SARS-CoV-2 and liver injury.