key: cord-0839159-oy6hijt1 authors: Das, Gitishree; Heredia, J. Basilio; de Lourdes Pereira, Maria; Coy-Barrera, Ericsson; Rodrigues Oliveira, Sonia Marlene; Gutiérrez-Grijalva, Erick Paul; Cabanillas-Bojórquez, Luis Ángel; Shin, Han-Seung; Patra, Jayanta Kumar title: Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review date: 2021-07-30 journal: Trends Food Sci Technol DOI: 10.1016/j.tifs.2021.07.037 sha: b91cb2fa414aa7574fdeae5755776fd72f60f6e0 doc_id: 839159 cord_uid: oy6hijt1 BACKGROUND: Korean traditional food (KTF), originated from ancestral agriculture and the nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy food that balances disease prevention and treatment. Fermented foods that include grains, herbs, fruits, and mushrooms are also an important practice in KTF, providing high levels of Lactobacilli, which confer relevant health benefits, including antiviral properties. Some of these probiotics may also protect against the Influenza virus through the modulation of innate immunity. SCOPE AND APPROACH: The emerging of the COVID-19 pandemic, in addition to other diseases of viral origin, and the problems associated with other respiratory disorders, highlight how essential is a healthy eating pattern to strengthen our immune system. Key Findings and Conclusions: The present review covers the information available on edible plants, herbs, mushrooms, and preparations used in KTF to outline their multiple medicinal effects (e.g., antidiabetic, chemopreventive, antioxidative, anti-inflammatory, antibacterial), emphasizing their role and effects on the immune system with an emphasis on modulating properties of the gut microbiota that further support strong respiratory immunity. Potential functional foods commonly used in Korean cuisine such as Kimchi (a mixture of fermented vegetables), Meju, Doenjang, Jeotgal, and Mekgeolli and fermented sauces, among others, are highlighted for their great potential to improve gut-lung immunity. The traditional Korean diet and dietary mechanisms that may target viruses ACE-2 receptors or affect any step of a virus infection pathway that can determine a patient's prognosis are also highlighted. The regular oral intake of bioactive ingredients used in Korean foods can offer protection for some viral diseases, through protective and immunomodulatory effects, as evidenced in pre-clinical and clinical studies. . This is a good starting point since such a low obesity rate can be attributed to 158 the genetic factors of Asians compared to Caucasians since the latter are greater than 159 the former, but this is also not entirely true. Nutritional habits of Koreans make them 160 healthier than other people since the fat content of Korean food is generally 13% lower 161 compared to American and European diets (Lee et al., 1999) . This condition can be 162 justified as Korean food culture has evolved from very ancient times and adheres to a 163 significant classification of various philosophical actions. The recognition that 164 consuming healthy food can prevent and cure diseases is deep-rooted Korean thinking 165 . 166 In this sense, edible plants and mushrooms in KTF are exploited for their 167 medicinal properties that support their health benefits. However, each KTF exhibits 168 J o u r n a l P r e -p r o o f particular benefits on health due to certain active principles and the use of special 169 preparation/cooking procedures and practices (Patra et al., 2016) . In addition, some 170 KTF-used ingredients are also employed in traditional medicine to treat different health 171 events. For instance, stomach problems are treated with chives or raw potato juice, 172 whereas garlic is used for digestive purposes and blood cleansing. Bellflower roots and 173 hazelnut are good for coughing/cold and skin/pregnant women, respectively, while 174 patients are strengthened with pine nuts or rice porridge (Oktay and Ekinci, 2019) . 175 The facts mentioned above supported several of the informed benefits of KTF 176 and their ingredients (e.g., red ginseng, aloe, zedoary, turmeric, red sage, astragalus, 223 Fermented foods have been widely studied, and their benefits for human health 224 have been elucidated. In this sense, it has been shown that fermented foods can affect 225 the modulation of the immune system; therefore, fermented foods may improve the 226 immunitary response to certain diseases or infections, such as those caused by viruses. Fermented food by lactic acid bacteria has been described to produce metabolites with 228 antiviral effects ( replication and also through the enhancement of the host immunity (Im, et al., 2016) . In commonly used in Korean cuisine will be highlighted for their potential to improve gut-437 lung immunity (Table 2) . Gochujang are shown in Table 4 . Table 5 . Ginger is one of the main ingredients in many food preparations in Korea. Ginger is a rich source of phytochemicals with potential health-promoting effects. The authors declare no conflict of interest with the manuscript. 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Volatile compounds: allyl methyl disulfide, dimethyl trisulfide, diallyl tetrasulfide, 4-ethyl-5-methylthiazole, allyl methyl trisulfide, 3-vinyl-[4H]-1,2-dithin, and 2-phenylethyl isothiocyanate Increased levels of lactate, acetate, succinate, gammaaminobutyric acid, and mannitol