The effectiveness of vitamin D in reducing COVID risks is confirmed by fatality rates with comorbidity, chronic disease, and age, all reported with low level of vitamin D.In pandemic restrictions, with less outdoor activities and less exposure to sun, vitamin D production in the skin is reduced considerably.Adequate vitamin D level is associated with reduction of developing chronic diseases such as diabetes, cardiovascular disease, hypertension, and cancers that are highrisk group for severe respiratory infections during COVID. Due to limited sun exposure, vitamin D intake may be increased from dietary sources.Foods rich in vitamin D are egg yolks, mushrooms, cod liver oil, sardines, tuna, salmon, and meat. Besides, vitamin D supplementation is also important in strengthening the resilience against COVID. Vitamin E is vital for maintaining the overall health and immunity.The role of vitamin E as powerful antioxidant helps in protection from many viral infections by modulating buy Gemini immune functions of hosts. The major role of vitamin E is preserving immune responses.The vitamin E deficiency is more pronounced in older people, and vitamin E supplementation to oldage people improves their humoral and cellmediated immunity.Vitamin E increases the activity of natural killer cells modulating concentration of nitric oxide. Administration of vitamin E increases humoral immune responses and antibody actions. Vitamin E is also involved in the regulation of maturation of dendritic cells and related functions, which are essential to orchestrate immune response for intertwining adaptive and innate immune systems. The major foods rich in vitamin E are spinach, broccoli, nuts, particularly soaked almonds, peanut butter, hazelnuts, sunflower seeds, and vegetable oils, which should be consumed on a daily basis to get a recommended dose of vitamin E. The innate immune system is particularly involved to restrict iron availability to invading microbes. Many aspects related to severe competition for iron between hosts and pathogens are yet elusive and respiratory infections. The deficiency of iron results in impaired host immunity, while iron overload in the body increases the oxidative stress and deleterious viral mutations. The bestabsorbed form of iron is found in meat, poultry, and fish, whereas nonheme iron is found in leafy green vegetables, seeds of legumes, fruits, and dairy products. Selenium acts as cofactor in many enzyme regulations.The primary source of selenium for human is food, and, surprisingly, only five molecules named selenocysteine, selenoneine, selenite, selenate, and selenomethionine constitute the bioavailability of selenium via food intake. Selenium acts in dosedependent manner to increase the activity of macrophages and to enhance the immunoglobulin production.Selenium appears to enhance the cytolysis of natural killer cells. Most of the biological activities of selenium are carried out by its incorporation in the form of rare amino acid selenocysteine into an essential group of proteins, selenoproteins. Selenium as part of several selenoproteins, especially thioredoxin reductases and glutathione peroxidases, has a crucial role to maintain host defense system against viral infections through its redox homeostatic contributions, powerful antioxidant activities, and redox signaling. Selenium deficiency is primarily related to increase the pathogenicity of many viral infections such that a mild strain becomes highly virulent form.