Publication Date: 2021/08/24
Abstract: 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
DOI: No DOI Available
PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT21AUG250.pdf
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