Spices a Healthy and Sustainable Option to Rescue from Coronavirus

Abstract

After the devastating Spanish Flu epidemics of 1918–1920, a new deadly virus strikes the world in late December 2019 and is first detected in China in early January 2020. There are 153 lakh active cases of corona virus worldwide (Worldometer data). Improving nutritional patterns is a successful strategy for combating coronavirus pandemic. The most effective natural antibiotics against viruses are spices like turmeric, ginger, black pepper and garlic.Curcumin, a hydrophobic polyphenol is an active constituent of turmeric rhizomes, has antioxidant, antiapoptotic and anti-fibrotic properties. It also has inhibitory effects on TLRs, NF-Kβ, cytokines, chemokines and bradykinin. Curcumin inhibited 3CLprotease and prevented SARS-CoV replication. It not only blocks ligand-receptor binding at entry point but blocks replication and gene expression of viruses. Ginger extracts containing compounds such as gingerol, shogoal and paradols have been found to be effective against SARS-CoV. These chemicals have anti-bacterial effect that can help to prevent nausea. They inhibit ACE2 gene receptor, in the same way that curcumin does. Piperine presents in black pepper slows the breakdown of curcumin in the liver, thus helping its absorption through intestine and increases its level in bloodstream. Garlic contains flavonoid (e.g. quercetin) and organosulfur (e.g.allicin and alliin) compounds that have immunomodulatory properties which inhibit the virus spread.