Food as Medicine in Context of COVID 19: Concept of Rainbow Diet

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Authors

  • Prafulla Parikh
     Advanced Centre for Treatment, Research and Education in Cancer (ACTREC), Tata Memorial Centre Kharghar, Navi Mumbai, Maharashtra ,IN
  • Satyanshu Kumar
     ICAR-Directorate of Medicinal and Aromatic Plants Research, Boriavi, Anand, Gujarat, ,IN

DOI:

https://doi.org/10.21048/IJND.2021.58.2.25908

Keywords:

Food, Immunity, Herbs, Nutraceuticals, Functional Food, Rainbow Diet

Abstract

Food is like fuel for our body. It is said that if we eat proper food no medicine will be required. If we don't eat proper food no medicine will act. A close relationship exists between the immune state and occurrences of diseases. Low immune function of an individual results in poor health but also prevents recovery. The enhancement of host immune response has been recognised as a possible means of defence against pathogen attack. Immunomodulation through natural substances, i.e. our food and food supplement through herbs may be considered as complimentary for the prevention and cure of diseases as food after all is the best medicine for our body. Traditionally, our food includes a large number of immunity boosters such as milk, spices like garlic, onion, turmeric, ginger and black pepper, vegetables such as drum stick, cucumber, carrot and red capsicum, mushroom, cabbage, cauliflower, spinach, peas, fruits like pine apple, watermelon and other with vitamin C, herbs like tulsi, amla, lemon, etc. Grains and seeds such as pumpkin and flaxseed which are enriched with immunity booster minerals like zinc and selenium and omega-3 fatty acids have been parts of our traditional food. Pulses such as lentil and soybean, egg and cheese are also good source of immunomodulating substances. Herbs under the category "Rasayana” in Ayurveda such as Ashwagandha, Giloe, Shatavari, etc. are being prescribed as immunomodulator since ancient time.

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Published

2021-05-18

How to Cite

Parikh, P., & Kumar, S. (2021). Food as Medicine in Context of COVID 19: Concept of Rainbow Diet. The Indian Journal of Nutrition and Dietetics, 58(2), 289–298. https://doi.org/10.21048/IJND.2021.58.2.25908

Issue

Volume 58, Issue 2, April-June 2021

Section

Review Articles

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All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

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Europe PMC
Received 2020-08-19
Accepted 2021-04-12
Published 2021-05-18

 

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