Immunity Boosting Functional Foods to Combat COVID-19
Coordonnateur : Giri Apurba
In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Apurba Giri, Mugberia Gangadhar Mahavidyalaya, West Bengal, India.
Date de parution : 10-2021
15.6x23.4 cm
Thèmes d’Immunity Boosting Functional Foods to Combat COVID-19 :
Mots-clés :
Corona Virus; Coronavirus; Tulsi; MERS; Ashwagandha; IFN; Covid-19; SARS CoV; Immunity; Functional Foods; Berries; Acute Respiratory Distress Syndrome; Flax seed; Ard; Dragon Fruit; White Blood Cells; Low Density Lipoprotein; Immunity Boosting; Gut Microbiota; Coronavirus Infection; Bioactive Compounds; Ocimum Sanctum; Withania Somnifera; Lactic Acid Bacteria; Antiviral Activity; Cytokine Storm; Glycyrrhetinic Acid; Berry Fruits; Fermented Milk Products; Cardio Vascular Disease