Название: Immunity Boosting Functional Foods to Combat COVID-19 / Повышение иммунитета лечебно-профилактическим питанием для борьбы с COVID-19Автор: Apurba Giri
Издательство: CRC Press
Год: 2021
Страниц: 226
Язык: английский
Формат: pdf (true)
Размер: 12,7 MB
В этой книге на протяжении семнадцати глав, написанных выдающимися авторами, рассматриваются некоторые виды лечебно-профилактического питания или пищевые ингредиенты, механизм их иммуностимулирующих свойств и использование в продуктах питания. Существует несколько лекарственных растений, которые имеют значительную роль в повышении иммунитета, таких как ашвагандга, туласи, шатавари, гилой, алоэ вера, амла, ним, солодка, чеснок, имбирь, куркума, розмарин, черный тмин, корица, шалфей, тимьян, пажитник (шамбала), мята перечная, черный перец, гвоздика и т.д. Они подробно обсуждаются в книге.
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.
Angiotensin-converting enzyme 2 (ACE2) protein acts as receptor for virus’s spike protein and gives provision for infection of our body. The ingredients which contain ACE inhibitory peptides, protect to produce ACE2 in our body. COVID-19 has been shown to engage thehost cell ACE2 through its spike protein. It was noticed that specific compound of different medicinal plants detaches the binding interface of ACE2.
We have to keep in mind that prevention is better than cure, even less expensive. In this direction functional foods may protect our life from the severity of this disease after attack. People have to aware about these functional foods. More researches have to be conducted on the effect of these functional foods against this disease. I hope the book will be helpful to common people and health professionals as well as scientists, teachers, scholars and students.
About the Author:
Dr. Apurba Giri is currently working as Assistant Professor & Head, Dept. of Nutrition, and Coordinator, Dept. of Food Processing, Mugberia Gangadhar Mahavidyalaya. He did B.Tech (WBUAFS), M.Tech (KVAFSU) and Ph.D (NDRI) in Dairy Tech. and Post-Doc (IIT Kharagpur) in Food Tech. He worked as Technical Officer at City Dairy, Howrah and Sr. Officer at Banas Dairy, Gujarat. He has presented his Post-Doctoral work at Denmark Technical University with the help of UGC International Travel Grant. He is life member of World Science Congress, Indian Dairy Association, Dairy Technology Society of India, Association of Food Scientists and Technologists (India), The Indian Science Congress Association and Nutrition Society of India.
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