The nutritional status of individuals as an indicator of resilience against destabilization in the COVID-19 pandemic crisis: a new era for thinking out of the box and accelerate efforts to develop sustainable and leading-edge food systems i.e. novel challenges in Nutritional Biochemistry MLPallotta Editorial in EC Nutrition 21st July 2020

On 7th January 2020, subsequently a collection of specimen with pneumonia of unexplained cause in Wuhan, Hubei Province, China, researchers screened an original coronavirus, suddenly denominated Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) [1], and COVID-19, the infered disease. SARS-CoV-2 speedly spread worldwide, considering its contagiousness/virulence earmark and boosted by globalization, it was transported everywhere faster than a virus had ever done previusly. On March 11th, 2020 the World Health Organization declared COVID-19 a global pandemic [2]. Whitin the old European continent, my country-Italy- was early and severely involved, with a critical spread of the contamination and an uncontestable number of deceased [3], up to this date, unfortunately, more than 35.000 victims. The SARS-CoV-2-caused COVID-19 pandemic has culminated in an annihilating behave towards to human society in terms of well-being, economy, and style of living [3] The Italian Government introduced progressive mitigation measurements on March 9 [4-6] and March 11 [7], 2020, to drastically restrict social interactions and prevent virus diffusion. All European countries learned from the Italian lesson and to immediately adopt very restrictive rules to limit viral diffusion, ensure appropriate health-system feedback, and reduce mortality [5]. Supposing the virus commonly first attacks and encroaches the lung and respiratory system tissue, in extremis, main part major organs in the body are, at the present moment, established to be negatively impacted frequently leading to severe systemic failure in part of elderly population [8]. Pre-existing pathological circumstances or comorbidities, for instance, geriatrics are a primary conjecture for untimely death and elevated morbidity and mortality [3]. The immobilization due to hospitalization and bed rest and the physical inactivity due to sustained quarantine and social distancing can downregulate the competence of different organs to resist to viral infection and expand the risk of injury to the immune, respiratory, cardiovascular, musculoskeletal systems and, last but not least, the possibility of seriously damaging the brain [8]. The cellular mechanisms and danger of this “second wave” effect of COVID-19 to the human body, along with the effects of aging, proper nutrition, and regular physical activity are rewived by Woods and colleagues, see reference [3] While much remains to be known about the COVID-19, the influence of this pandemic on nutrition and dietary intake has already gone beyond the individual and the community to reach national and global levels. The main goal of these recommendations is to maintain the physical and mental health of individuals, resilience of communities, and national and global food security [8] Intriguing clues display that dietary habits are affected by conditions of stress, distress, and emotional disturbance, whereby elevated distress levels are associated with unhealthy dietary patterns and indigent and underprivileged standard of the nutritional therapy [9,10]. The typical denominator that drives most of the dietetics and dietary guidelines and endorsement to combat viral infections, as well as COVID-19, is situated within the connection between nutrition and immunity [9,11].