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CONSEQUENCES TO MICROBIAL DIVERSITY
With the declaration of the coronavirus COVID-19 pandemic in 2020, Australians implemented major restrictions to reduce the respiratory droplet and aerosol contact1 transmission of the novel severe-acute respiratory syndrome Coronavirus 2 (SARS-CoV-2). The pandemic prompted public health messaging advising Australians to minimise physical contact, maintain 1.5 metres distance from others, wear a face mask2 and wash and sanitise hands regularly,3 particularly after contact with others. As a predominantly respiratory infection, COVID-19 binds with alveolar and small intestinal epithelial angiotensin-converting enzyme 2 (ACE2) receptors, drawing attention to the gut and respiratory microbiome.4
N-Palmitoylethanolamide (PEA), is an endogenously produced lipid1 found in the plasma membrane2 with concentrations increasing in response to tissue damage, inflammation, and nociceptive fibre stimulation.1 Dietary sources include egg yolks, soy lecithin, bovine and human milk, roasted coffee, apples, potatoes, lentils, black-eyed peas, tomatoes, corn, peanuts, common beans, garden peas, and soybeans.3