Plant Extracts as Functional Ingredients: Bioactive Compound and Their Role in Immunity
Abstract
Abstract – Plants extract have long been acknowledged for their capacity to improve human immunity and combat a broad spectrum of infectious diseases. When incorporated into foods as functional ingredient, the antiviral and immunity-enhancing attributes of these plant extracts have exhibited considerable therapeutic value by lowering mortality rates and limiting the transmission of viral infections. Plant extracts such as tulsi, giloy, turmeric, ashwagandha, mulethi, black pepper, and ginger are widely utilized for their immunomodulatory effects. This review summarizes current research on the effectiveness of these plant extracts in supporting immunity against viral and bacterial infections. Key Words: Immunity, Tulsi, Giloy, Ashwagandha, Turmeric, Mulethi.
Fields of Study & Subjects
Phytochemicals and Medicinal Plants
Medicinal Plant Research
Food Science and Nutritional Studies
Publication details
- Journal / source
- INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT
- Volume
- 10
- Issue
- 03
- Pages
- 1–9
- Publication date
- 11 March 2026
- Language
- EN