... Zinc is found mainly in oyster, red meat, poultry, beans, nuts, whole grains, seafoods and dairy products and exerts several important biological function, including development, growth, apoptosis, synthesis of heme, proteins and DNA, wound healing and immune functions (NIH, 2020). It plays a key role in macrophages phagocytosis and pathogens killing, in the production of oxygen radicals by neutrophils, in chemotaxis and in the oxidative stress balance, being an essential cofactor of superoxide dismutase (Dawson 3rd et al., 2014;Ibs & Rink, 2003;Powell, 2000); it is also involved in the maturation and activation of B-and T-cells, in the production of memory T-cells after antigen presentation and in the production and release of proinflammatory cytokines by monocytic cells (Haase et al., 2008;Haase & Rink, 2007;Pernelle, Creuzet, Loeb, & Gacon, 1991). Not surprisingly, low levels of zinc lead to a decrease of INF-γ, IL-2, TNF-α and immunoglobulin G production, a reduced function of NK cells as well as a downregulation of NF-κB and complement activity (Beck, Prasad, Kaplan, Fitzgerald, & Brewer, 1997;Kudrin, 2000). ...