Therapeutic Perspectives of Tea Compounds: Potential Applications against COVID-19 (Medicinal Plants and Natural Products for Human Health)

This unique volume provides an insight into bioactive compounds of tea from studies of both chemical structures and pharmacological aspects. Examples of the beneficial health effects of tea compounds in managing health problems and diseases are presented, with an emphasis on viral diseases such as COVID-19. Vaccines are not always available in many countries, thus simple and inexpensive measures which are easily available to help mitigate for example, the COVID-19 pandemic, are urgently needed. Dietary bioactive compounds could be alternative nutritional approaches in combating infection in addition to existing therapies and also upcoming vaccines and drugs, by enhancing their efficacy.

Features :

Dr. Farnoosh Dairpoosh earned a BSc in Cell and Molecular Biology-Microbiology and an MSc in Biology in Tehran, Iran. She has great interest in analyzing metabolites and bioactive compounds. She was awarded a full scholarship from Jacobs University (the former International University Bremen), and she moved to Germany and earned a PhD in Analytical Chemistry-Natural Products from that university in 2011. During her PhD studies, she worked on the identification and the profiling of polyphenols in the European Diet. She has identified and reported the presence of several polyphenolic compounds not previously reported in fruits and vegetables, in the literature. She completed her post-doctoral fellowship in Analytical Biochemistry at the Technical Biochemistry Institute at Saarland University in Saarbrücken, Germany. She has worked as a senior scientist both in academia and in the pharma-biotech industry. Her research interests revolve around bioactive natural compounds, functional foods, biopharmaceuticals, and metabolic disorders.

Kianoosh Dairpoosh earned a BSc in Chemistry from Kharazmi University, Tehran, Iran. She earned an MSc in Nanomolecular Science from Jacobs University, School of Engineering and Science, Bremen, Germany, in 2010. She has worked extensively on the investigation of polyphenols in green and black teas. Since then, she has worked as a research scientist in the biotech industry. Her research interests revolve around nutrition, bioactive natural compounds, and functional foods.