Immunomodulatory effect of ashwagandha (Withania somnifera(L.) Dunal) and its impact on COVID-19
Journal: "Foods and Raw materials" Journal (Vol.13, No. 1)Publication Date: 2024-05-24
Authors : Arun M. K. Pushpakaran; Jyoti Singh; Prasad Rasane; Sawinder Kaur; Jaspreet Kaur; Jasjit Kaur; Mukul Kumar; Amine Assouguem;
Page : 46-57
Keywords : Ashwagandha; immunity; lymphocytes; natural killer cells; cancer; COVID-19;
Abstract
Ashwagandha (Withania somnifera(L.) Dunal) is an Ayurvedic medicinal herb that has been known for its therapeutic properties for millennia. Ashwagandha contains several bioactive compounds, including withanolides, alkaloids, and saponins. They make ashwagandha a potent adaptogen and a versatile herb that can maintain optimal health and overall well-being. Ashwagandha reduces stress and anxiety, as well as boosts the immune system. Its anti-inflammatory properties treat arthritis, asthma, diabetes, and inflammatory bowel disease. Ashwagandha produces an immunomodulatory effect on natural killer cells, lymphocytes, and leukemia cells. It enhances the activity of natural killer cells, increases lymphocyte function, and induces apoptosis in leukemia cells. However, its mechanism of action still remains understudied. Ashwagandha has an impact on COVID-19: phytochemical withanone blocks or weakens the interaction between S-protein and Angiotensin-converting enzyme 2. Withanoside V and somniferine inhibit viral transcription and replication caused by SARSCoV-2 Mpro. This review explores the potential utilization of ashwagandha in the food industry, i.e., its safety and toxicity, as well as the mechanism behind its immunomodulatory effect.
Other Latest Articles
- Antihyperlipidemic and antioxidant potential of Olea europaea L. leaves: An experimental study in vivo, in vitro and in silico
- Encapsulated polyphenols in functional food production
- Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats
- Bioactive Anti-Aging Substances: Geroprotectors
- Functional Profile of Enzymatic Hydrolysates in Food Proteins
Last modified: 2024-07-10 17:53:58