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IntroductionThere have been large geographical differences in the infection and death rates of COVID-19. Foods and beverages containing high amounts of phytochemicals with bioactive properties were suggested to prevent contracting and to facilitate recovery from COVID-19. The goal of our study was to determine the correlation of the type of foods/beverages people consumed and the risk reduction of contracting COVID-19 and the recovery from COVID-19.MethodsWe developed an online survey that asked the participants whether they contracted COVID-19, their symptoms, time to recover, and their frequency of eating various types of foods/beverages. The survey was developed in 10 different languages.ResultsThe participants who did not contract COVID-19 consumed vegetables, herbs/spices, and fermented foods/beverages significantly more than the participants who contracted COVID-19. Among the six countries (India/Iran/Italy/Japan/Russia/Spain) with over 100 participants and high correspondence between the location of the participants and the language of the survey, in India and Japan the people who contracted COVID-19 showed significantly shorter recovery time, and greater daily intake of vegetables, herbs/spices, and fermented foods/beverages was associated with faster recovery.ConclusionsOur results suggest that phytochemical compounds included in the vegetables may have contributed in not only preventing contraction of COVID-19, but also accelerating their recovery.

The spotted wing drosophila (SWD), Drosophila suzukii, is an exotic vinegar fly originating from South-East Asia and has invaded many American and European countries. This devastating pest has caused severe damage on soft-skinned fruit crops, which has resulted in large economic losses. Although many D. suzukii detection devices have been developed and used by growers/farmers in orchards, most of them did not meet their expectation. More simple, convenient, and efficient detection tools are still urgently needed so that growers/farmers can make timely management decision. In our previous study a quinary blend, containing acetoin, as a long-range, and ethyl octanoate, as a short-range attractant for SWD, had been identified. In this study, a controlled-release polyethylene dispenser containing five identified attractants: acetoin, ethyl octanoate, ethyl acetate, phenethyl alcohol, and acetic acid, was tested in laboratory conditions for release rates, as well as in a blueberry field and an adjacent wooded area for trapping activity. Release of the most D. suzukii attractants from the polyethylene dispenser was constant. In the laboratory, release rates of ethyl acetate (0.3 g/day over 14 days), phenethyl alcohol (0.0054 g/day over 36 days), and acetic acid (0.13 g/day over 36 days) followed zero order kinetics. Acetoin and ethyl octanoate were blended together and had a varied release rate. In the field, dry and liquid traps baited with the optimized controlled-release dispenser were evaluated and compared with liquid traps baited with apple cider vinegar (ACV). During blueberry harvest season in 2018, the liquid traps containing drowning solution baited with the optimized controlled-release dispenser caught both male and female D. suzukii 2 weeks earlier and had significantly higher selectivity than that of ACV traps in the field. Additionally, in 2019 field tests, dry traps baited with the controlled-release dispenser demonstrated earlier detection compared to the ACV traps. Due to the simplicity of the dry trap design and easy processing, it has great potential to be an efficient and convenient D. suzukii detection tool for growers/farmers.