Foods and COVID-19

Giacomo Di Matteo1,§, Mattia Spano1,§, Michela Grosso2, Andrea Salvo1, Cinzia Ingallina1, Mariateresa Russo3, Valeria Antonietta Pietropaolo4, Carla Prezioso5, Luisa Mannina1# *, Alberto Ritieni4 1Department of Chemistry and Technologies of Drugs, Laboratory of Food Chemistry, Sapienza University of Rome; giacomo.dimatteo@uniroma1.it (G.D.M.); mattia.spano@uniroma1.it (M.S.); andrea.salvo@ uniroma1.it (A.S.); cinzia.ingallina@uniroma1.it (C.I.), luisa.mannina@uniroma1.it (L.M.) 2Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples Federico II, CEINGE-Biotecnologie Avanzate, Naples; michela.grosso@unina.it (M.G.) 3Department of Agriculture, Food Chemistry Safety and Sensoromic Laboratory (FoCuSS Lab), University of Reggio Calabria. Vice-President of Italian Society of Food Chemistry; mariateresa.russo@unirc.it (M.R.) 4 Department of Public Health and Infectious Diseases, Sapienza University of Rome; valeria.pietropaolo@ uniroma1.it (V.A.P) ; carla.prezioso@uniroma1.it (C.P.) 5Department of Pharmacy, School of Medicine, University of Naples Federico II, Staff of Unesco Chair for Health Education and Sustainable Development