Herbs-derived phytochemicals – a boon for combating COVID-19

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Review Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-023-00601-9
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Keywords: COVID-19, SARS-CoV-2 mode of action, Medicinal herbs, Antioxidant and functional attributes, Immunomodulator, Antiviral


Abstract


The recent pandemic, the novel coronavirus (COVID-19), has put the whole world on alert with the threat of the virus that targets the human respiratory system. The disease has affected more than 633.6 million people globally and caused 6.5 million deaths since November 18, 2022. About 12.94 billion people are vaccinated as of November 18, 2022. Due to varied climatic conditions, SARS-CoV-2 has shown rapid mutation in recent years. Because of the lack of appropriate therapeutic drugs, inadequate diagnostic mechanisms, life-supporting medical facilities, and lack of awareness, the spread of SARS-CoV-2 has become severe. Thus, the most efficient strategy to control this disease is to follow preventive measures. However, treating SARS-CoV-2 cases in Wuhan using traditional Chinese herbs has set an example to show how traditional health can contribute to treating this novel virus. Medicinal herbs are known for their antimicrobial, antibacterial, antiviral, immunomodulatory, immunoadjuvant, and anti-inflammatory properties. These medicinal herbs are used during cooking and consumed regularly worldwide. In this view, medicinal herbs gained evident attention. These herbs can serve as a potential and economical remedy for combating the lethal effects of COVID-19. The present review highlights the phytochemicals and their mechanisms of action in preventing SARS-CoV-2.


COVID-19, SARS-CoV-2 mode of action, Medicinal herbs, Antioxidant and functional attributes, Immunomodulator, Antiviral


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Acknowledgements



Author Information


Paul Veena
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India

Tripathi Abhishek Dutt
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
abhishek.tripathi@bhu.ac.in

Agarwal Aparna
Department of Food & Nutrition and Food Technology, Lady Irwin College, New Delhi, India


Mahato Dipendra Kumar
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia