The pro-Nrf2 protective effect of cabbage and fermented food on COVID-19 [162], is also of interest when linking nutritional habits to a “Covid-19 protective phenotype.” The emerging links between severity and immune dysfunction in COVID-19 and gut microbiota composition may provide clues for nutritional interventions that may limit the severity of the infection [163]. Here, NFE2L2 is linked to COVID-19.