Abstract
“Immune boosting” during the COVID-19 pandemic is a trending issue. Currently, a growing body of evidence suggests a correlation between optimal nutrition and immunity. Therefore, improving our immune system through diet is quite attractive. Since ancient times, common spices and herbs have played a crucial role as immunity boosters in Indian cuisine. In view of this, we explored in detail the effects on immunity of eleven common spices and their active constituents, namely Turmeric (Curcuma longa), Cinnamon (Cinnamomum zeylanicum and Cinnamon cassia), Black Pepper (Piper nigrum), Star Anise (Illicium verum), Clove (Syzygium aromaticum), Fenugreek (Trigonella foenum-graecum), Black Cumin (Nigella sativa), Garlic (Allium sativum), Ginger (Zingiber officinale), Chilli Peppers (Capsicum spp.) and Omum (Trachyspermum ammi). A plethora of scientific evidence indicates that many of these spices can reduce the risk of acute/chronic diseases by stimulating immunity. These molecules can then contribute to the development of therapeutics to improve the immune system to combat against infections.
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