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Potential of the Triad of Fatty Acids, Polyphenols, and Prebiotics from Cucurbita against COVID-19 in Diabetic Patients

Author(s):
Qushmua AlzahraniQushmua Alzahrani1,*, Richard B GillisRichard B Gillis2, Stephen HardingStephen Harding3, 4, Luciano Henrique PintoLuciano Henrique Pinto1, Monica GulatiMonica Gulati5, Bhupinder KapoorBhupinder Kapoor5, Pooja RaniPooja Rani5, Sachin SinghSachin Singh5, Gary AdamsGary Adams2
1Department of Pharmacy/Nursing/Medicine Health and Environment, University of the Region of Joinville (UNIVILLE) volunteer researcher, Joinville, Santa Catarina, Brazil
2University of Nottingham, Faculty of Medicine & Health Sciences, Queens Medical Centre, Nottingham, United Kingdom
3University of Nottingham, National Centre for Macromolecular Hydrodynamics, School of Biosciences, Loughborough, United Kingdom
4Universitetet I Oslo, Oslo, Norway
5School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India


Journal of Reports in Pharmaceutical Sciences:Vol. 11, issue 1; 28-40
Published online:Jun 29, 2022
Article type:Review Article
Received:Oct 06, 2021
Accepted:May 09, 2022
How to Cite:Qushmua AlzahraniRichard B GillisStephen HardingLuciano Henrique PintoMonica GulatiBhupinder KapoorPooja RaniSachin SinghGary Adamset al.Potential of the Triad of Fatty Acids, Polyphenols, and Prebiotics from Cucurbita against COVID-19 in Diabetic Patients.J Rep Pharm Sci.11(1):e146142.https://doi.org/10.4103/jrptps.JRPTPS_144_21.

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