Report for: Indian food habit & food ingredients may have a role in lowering the severity & high death rate from COVID-19 in Indians: findings from the first nutrigenomic analysis.

Title	Indian food habit & food ingredients may have a role in lowering the severity & high death rate from COVID-19 in Indians: findings from the first nutrigenomic analysis.
Published by	Scientific Scholar, April 2023
DOI	10.4103/ijmr.ijmr_1701_22
Pubmed ID	37102510
Authors	Debmalya Barh, Flávia Figueira Aburjaile, Thais Silva Tavares, Miguel Etcheverria da Silva, Gabriel Pissolati Mattos Bretz, Igor Fernando Martins Rocha, Annesha Dey, Renan Pedra de Souza, Aristóteles Góes-Neto, Sérvio Pontes Ribeiro, Khalid J Alzahrani, Ahmad A Alghamdi, Fuad M Alzahrani, Ibrahim Faisal Halawani, Sandeep Tiwari, Alaa A A Aljabali, Kenneth Lundstrom, Vasco Azevedo, Nirmal Kumar Ganguly

X Demographics

The data shown below were collected from the profiles of 6 X users who shared this research output. Click here to find out more about how the information was compiled.

Country	Count	As %
India	2	33%
Unknown	4	67%

Type	Count	As %
Members of the public	4	67%
Science communicators (journalists, bloggers, editors)	1	17%
Practitioners (doctors, other healthcare professionals)	1	17%

Mendeley readers

The data shown below were compiled from readership statistics for 21 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Country	Count	As %
Unknown	21	100%

Readers by professional status	Count	As %
Student > Doctoral Student	4	19%
Student > Master	3	14%
Unspecified	2	10%
Librarian	1	5%
Student > Ph. D. Student	1	5%
Other	3	14%
Unknown	7	33%

Readers by discipline	Count	As %
Medicine and Dentistry	4	19%
Unspecified	2	10%
Veterinary Science and Veterinary Medicine	2	10%
Nursing and Health Professions	2	10%
Agricultural and Biological Sciences	1	5%
Other	3	14%
Unknown	7	33%

Indian food habit