Polyphenols in Control of<scp>COVID</scp>‐19

Polyphenols are a diverse group of naturally occurring compounds in various plant-based foods with potential antiviral and anti-inflammatory properties. This chapter discusses the role of polyphenols in preventing and treating COVID-19, focusing on their potential mechanisms of action, preclinical and clinical evidence, ongoing and future clinical trials, safety concerns, and limitations. Although some in vitro and animal studies have demonstrated promising antiviral activities of polyphenols against SARS-CoV-2, clinical evidence remains limited. Several ongoing clinical trials are investigating the effects of polyphenols, like quercetin, epigallocatechin-3-gallate, resveratrol, and curcumin, on COVID-19 outcomes. However, low bioavailability, potential side effects, and drug interactions must be addressed to optimize their therapeutic potential. More well-designed clinical trials are required to establish the efficacy and safety of polyphenols in COVID-19 management. In the meantime, adherence to set public health guidelines remains essential for preventing and treating COVID-19.

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