Coronavirus disease (COVID‐19) and immunity booster green foods: A mini review
2020
Muhammad Sajid Arshad | Urooj Khan | Anam Sadiq | Waseem Khalid | Muhammad Hussain | Ammara Yasmeen | Zubia Asghar | Hafiza Rehana
Abstract This review focused on the use of plant‐based foods for enhancing the immunity of all aged groups against COVID‐19. In humans, coronaviruses are included in the spectrum of viruses that cause the common cold and, recently, severe acute respiratory syndrome (SARS). Emerging infectious diseases, such as SARS present a major threat to public health. The novel coronavirus has spread rapidly to multiple countries and has been declared a pandemic by the World Health Organization. COVID‐19 is usually caused a virus to which most probably the people with low immunity response are being affected. Plant‐based foods increased the intestinal beneficial bacteria which are helpful and make up of 85% of the immune system. By the use of plenty of water, minerals like magnesium and Zinc, micronutrients, herbs, food rich in vitamins C, D and E, and better life style one can promote the health and can overcome this infection. Various studies investigated that a powerful antioxidant glutathione and a bioflavonoid quercetin may prevent various infections including COVID‐19. In conclusion, the plant‐based foods play a vital role to enhance the immunity of people to control of COVID‐19.
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