地中海饮食是指上世纪50-60年代生活在地中海盆地的人群典型的饮食模式。这种饮食已经证实对预防多种疾病有益，比如心血管疾病、代谢综合症或多种癌症类型，至少部分是因为其抗氧化化合物。自从COVID-19大流行开始以来，不同的作者一直在研究某些饮食习惯对COVID-19存在和严重程度的影响，其中地中海饮食就是其中之一。本文综合了支持地中海饮食主要酚类化合物潜在有用性的研究数据，基于它们的抗氧化和抗炎作用，作为COVID-19的预防/治疗剂。目前的证据支持羟基酪醇、白藜芦醇、类黄酮（比如槲皮素）、黄烷醇（如儿茶素）、黄烷酮（如柚皮苷）在COVID-19身上可能具有的潜在益处。这是由于Nrf-2的合成和移位的增加，它增加了抗氧化酶的活性，从而减少了ROS的产生，清除自由基，抑制了MMP-9的活性，并抑制了细胞因子风暴中涉及的NF-κB的活性。 ©2022.作者（们）独家许可给纳瓦拉大学使用。

The Mediterranean diet is a dietary pattern typical of the populations living in the Mediterranean basin during the 50s-60s of the last century. This diet has demonstrated beneficial effects in the prevention of several pathologies such as cardiovascular diseases, metabolic syndrome, or several cancer types, at least in part, due to its antioxidant compounds. Since the COVID-19 pandemic started, different authors have been studying the effects of certain dietary habits on the presence of COVID-19 and its severity, and the Mediterranean diet is one of them. This review gathers data from studies supporting the potential usefulness of the main phenolic compounds present in the Mediterranean diet, based on their antioxidant and anti-inflammatory effects, as preventive/therapeutic agents against COVID-19. The current evidence supports the potential benefits that hydroxytyrosol, resveratrol, flavonols such as quercetin, flavanols like catechins, and flavanones on the order of naringenin could have on COVID-19. This is due to the increase in the synthesis and translocations of Nrf-2, which increases the activity of antioxidant enzymes and thus reduces ROS production, the scavenging of free radicals, and the suppression of the activity of MMP-9, which is involved in the cytokine storm, and the inhibition of NF-κB.© 2022. The Author(s) under exclusive licence to University of Navarra.