Immunity Boosting Functional Foods to Combat COVID-19
CRC Press (Verlag)
978-1-032-15123-6 (ISBN)
Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
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.
1 Potential applications of immune boosting medicinal plants in functional foods to combat COVID-19 2. Tulsi-a potential immune boosting functional food ingredient to combat COVID-19 3. Potential use of curcumin to combat COVID-19 4. Use of ashwagandha to boost immunity to combat COVID-19 5. Boosting immunity by liquorice (yashtimadhu) in COVID-19 pandemic situation 6. Role of Indian herbs in boosting immunity 7. Potential benefits of berries and their bioactive compounds as functional food component and immune boosting food 8. Effectiveness of flax seed, an immune boosting functional food during COVID-19 pandemic situation 9. Dragon fruit: the new functional food and its potential use in treating co-morbid diseases in the COVID-19 situation 10. Mushroom exopolysaccharides: their antioxidant and antiviral properties to boost immunity against COVID-19 11. Broccoli as immunity booster against COVID-19 12. Perspective of green tea: its immunomodulatory action and health benefits 13. Application of probiotics and fermented foods in immunostabilization 14. Immune-boosting and nutraceutical applications of whey protein-current trends and future scope 15. Biofunctional properties of traditional Indian fermented milk foods for immunity boosting 16. Immune-boosting role of zinc against COVID-19 17. Vitamin D supplementation to combat COVID-19 - a review
| Erscheinungsdatum | 18.10.2021 |
|---|---|
| Zusatzinfo | 20 Tables, black and white; 10 Halftones, black and white; 10 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 453 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-032-15123-4 / 1032151234 |
| ISBN-13 | 978-1-032-15123-6 / 9781032151236 |
| Zustand | Neuware |
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