Novel coronavirus (COVID-19) is causing global mortality and lockdown burdens.A compromised immune system is a known risk factor for all viral influenza infections. Functionalfoods optimize the immune system capacity to prevent and control pathogenic viral infections,while physical activity augments such protective benefits. Exercise enhances innate and adaptiveimmune systems through acute, transient, and long-term adaptations to physical activity in adose-response relationship. Functional foods prevention of non-communicable disease can betranslated into protecting against respiratory viral infections and COVID-19. Functional foods andnutraceuticals within popular diets contain immune-boosting nutraceuticals, polyphenols, terpenoids,flavonoids, alkaloids, sterols, pigments, unsaturated fatty-acids, micronutrient vitamins and minerals,including vitamin A, B6, B12, C, D, E, and folate, and trace elements, including zinc, iron, selenium,magnesium, and copper. Foods with antiviral properties include fruits, vegetables, fermentedfoods and probiotics, olive oil, fish, nuts and seeds, herbs, roots, fungi, amino acids, peptides,and cyclotides. Regular moderate exercise may contribute to reduce viral risk and enhance sleepquality during quarantine, in combination with appropriate dietary habits and functional foods.Lifestyle and appropriate nutrition with functional compounds may offer further antiviral approachesfor public health.