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[This corrects the article DOI: 10.3389/fimmu.2020.556335.].
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Introduction: Right now, we are facing a global pandemic caused by the coronavirus SARS-CoV-2 that causes the highly contagious human disease COVID-19. The number of COVID-19 cases is increasing at an alarming rate, more and more people suffer from it, and the death toll is on the rise since December 2019, when COVID-19 has presumably appeared. We need an urgent solution for the prevention, treatment, and recovery of the involved patients. Methods: Modulated electro-hyperthermia (mEHT) is known as an immuno-supportive therapy in oncology. Our proposal is to apply this method to prevent the progression of the disease after its identification, to provide treatment when necessary, and deliver rehabilitation to diminish the fibrotic-often fatal-consequences of the infection. Hypothesis: The effects of mEHT, which are proven for oncological applications, could be utilized for the inactivation of the virus or for treating the fibrotic consequences. The hypothesized mEHT effects, which could have a role in the antiviral treatment, it could be applied for viral-specific immune-activation and for anti-fibrotic treatments.
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COVID-19/rehabilitación , Terapia por Estimulación Eléctrica , Hipertermia Inducida , Inmunoterapia , Fibrosis Pulmonar/rehabilitación , SARS-CoV-2 , COVID-19/complicaciones , COVID-19/epidemiología , Humanos , Fibrosis Pulmonar/epidemiología , Fibrosis Pulmonar/etiologíaRESUMEN
Berries representing 21 cultivars of blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5- O-caffeoylquinic acid, 4- O-coumaroylglucose, ( E)-coumaroyloxymethylene-glucopyranosyloxy-( Z)-butenenitrile, and 1- O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3- O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3- O-glycosides, 4- O-caffeoylglucose, 1- O-coumaroylglucose, and 4- O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid.