Indian spices boost the immune system against COVID-19

  • Asita Elengoe Department of Biotechnology, Faculty of Science, Lincoln University College, Selangor, Malaysia
Keywords: SARS-CoV-2, COVID-19, NF-κB, Indian spices, ‘Rasam’

Abstract

Since 12th December 2019, the epidemic outbreak of an unknown acute respiratory tract infection has emerged in Wuhan City, China. The World Health Organization (WHO) discovered that this outbreak was caused by the 2019 novel coronavirus (2019-nCoV) or the extreme acute respiratory coronavirus 2 syndrome (SARS-CoV-2). No vaccine or no specific anti-viral treatment against COVID-19 has been made available so far. Therefore, COVID-19 can be prevented by enhancing the body's immune system and fighting off the symptoms. Nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) is one of the essential transcription factors in humans which are responsible for the regulation of immune cell, synthesis of pro-inflammatory cytokines and gene expression of inflammatory molecules and reactive oxygen species (ROS). Phytochemicals derived from Indian spices (turmeric, garlic, ginger, etc.) can modulate the gene expression in the NF-κB pathway. In the midst of pandemic COVID-19, adding spices to food (eg. ‘Rasam’) can boost up the body's immune system. Indian spices are emerging as potential agents for the prevention of COVID-19.

Downloads

Download data is not yet available.
Published
2020-11-18
How to Cite
Elengoe, Asita. 2020. “Indian Spices Boost the Immune System Against COVID-19”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 44 (2), 189-206. https://doi.org/https://doi.org/10.35219/foodtechnology.2020.2.12.
Section
REVIEW ARTICLES