Authors : Banani R. Chowdhury; Debanjan Mandal; Sohom Basak; Ranit Roy; Progya Majumder; Tapajyoti Routh
Volume/Issue : Volume 6 - 2021, Issue 8 - August
Google Scholar : http://bitly.ws/9nMw
Scribd : https://bit.ly/3mre87i
In this review work few important natural
herbs have been selected which have bioactive
components. In this work bioactive components have
been obtained from herbs through the methodological
process of extraction followed by the process of
preparing functional food and the process of
encapsulation. In these ways the beneficiary end product
may be consumed by human being to fight against viral
diseases as antiviral remedies. Cooking condiments like
Tulsi, Ginger, Turmeric, Black pepper, Peppermint and
Lemon balm have been selected to prevent diseases like
(Human influenza, Influenza(flu), Herpes, SARS, SARSCoV-2, Vesicular stomatitis, HSV-1, HSV-2,
Chikungunya).
Keywords : Antiviral Activity, Viral Disease, Bioactive Compound, Extraction, Cooking Condiments
