Eat a diet high in immune boosters to fight COVID-19

Vitamin D3: enhances antibody production through differentiation of B-cells via activation of T-helper cells after recognition of antigen presented by dendritic cells from skin and mucous membrane. Good sources are Sunlight, Milk, Yogurt, Egg and Cheese.

Vitamin C: increases white blood cells number. Good sources are Grapefruit, Oranges, Tangerines, Lemons, Limes, Clementine, Kiwi, Broccoli, Red bell pepper, Spinach and chili pepper.

Vitamin E: is a powerful fat-soluble antioxidant, protects cellular membranes of the immune system cells by trapping free radicals and enhances the effectiveness of white blood cells. Good sources are Almonds, Peanuts, Broccoli, Spinach, Sunflower seeds, and Olive.

Vitamin A: it plays a major role of connective tissue production, an important component of human skin. The body changes β-Carotene in foods to vitamin A. Good sources are Carrots, Apricot, Pumpkins, Broccoli, Cantaloupe, Sweet potatoes, and Red bell pepper.

Metallic Micronutrients: such as copper, zinc, and selenium reduce oxidative stress due to free radicals and increase production and activity of WBC’s. Deficiencies in children have been linked to immune deficiency and infection.

Copper: sources include beef, beans, potato, cooked Shitake mushrooms.

Zinc: sources include beef, turkey, chicken, milk, cheese, peanuts, beans, whole wheat bread.

Selenium: sources include garlic, snapper, halibut, salmon, shrimp, and turkey.

* Dietary supplements can be a source of vitamins.