Natural Antiviral Foods
The ability of a food to prevent diseases in the body and to relieve existing diseases is called the medicinal properties of a food. Thus, for a food to be a food with active medicinal properties, it must contain optimal natural chemical constituents. These ingredients should be natural chemical compounds of high quality and quantity. If these compounds are qualitatively and quantitatively high in a food, those foods are considered to have high medicinal properties.
The medicinal properties of a food are mainly called the following properties. That is, antioxidant properties, cancer prevention properties, heart protection properties, liver protection properties, kidney protection properties, alimentary tract protection properties, lung protection properties, nervous system protection properties, diabetes prevention properties, immunity boosting properties, Cholesterol lowering properties, anti-inflammatory properties and antibiotic properties.
Today we are going to talk about the antibiotic quality provided by the antioxidants in the food. That is about the ability to prevent diseases caused by microorganisms.
Certain vegetables, fruits, and herbs that we eat have this immune-boosting ability. The reasons for this are compounds like Phenol, Flavonoid, Alkaloid, Polysaccharides contained in food. Due to this, the body’s immune system and immune capacity increases. This primarily protects the body from infectious diseases. Diseases caused by pathogenic microorganisms in the skin, liver, kidneys, alimentary canal, lungs etc. are controlled by this. Due to this, bacteria like Ecoli, Salmonella, Neisseria as well as pathogenic viruses and fungi are suppressed. The fight against non-communicable diseases and infectious diseases, including the body’s ability to fight cancer, also takes place through this. Antioxidant compounds in foods are primarily responsible for this immune-boosting ability. Because of these antioxidants, the free radicals produced in the immune system are removed and it gradually starts to function in a healthy way. This increases the immune system.
Increases production of antibodies:
Certain foods directly boost the immune system. By increasing the production of antibodies. Here, the production of IgA through the lymphatic tissue in the alimentary canal and the function of the lymphatic tissue are increased. Meanwhile, by controlling the activity of lactic acid in the digestive tract, the secretory immunity in the body is increased. Immunity involves all immune cells in the digestive tract. 70% of the secretory immune cells in the alimentary tract are IgA. Phytochemicals activate these. Also these activate IgA not only in the alimentary tract but also in other secretory tissues such as lungs, salivary glands, mammary glands, genital system.
These immunogenic phytochemicals in food activate B,T lymphocyte migration in the body. It increases the activity of Neutrophils, Monocytes, Basophils. They increase the phagocytic capacity of everyone. Increases the activity of CD4 cells. Increases the activity of lympokins. Gamma maintains the activity of interferon. Complement activates. Increases the activity of IgG, IgM. Also increases the amount of MHC Class II. Increases lysosomal activity. In this way, the activity of all the chemical components necessary for the defense mechanism is directed. This is how vegetables, fruits and medicinal plants create this immunity in the body.
The foods we eat have anti-inflammatory properties. The reasons for this are compounds like Phenolics, Flavonoids, Alkaloids, Terpenoids contained in food. Due to these anti-inflammatory properties, inflammatory chemicals produced in the body are removed. Here Cyclooxygenase (COX) and Lipoxygenase activity is inhibited. Prostaglauding (PGE2) activity is then reduced. Arachidonic acid release is also inhibited. Through this, inflammatory cytokines and pathogenic antigens are removed. Due to this, inflammatory diseases are cured. The primary reasons for this anti-inflammatory ability are the antioxidant properties of food, as well as cell types such as Mast cells, Lymphocytes, Neutrophils and certain types of enzymes directly contribute to this. Medicinal plants have more of these anti-inflammatory properties. Many diseases like joint pain, Systemic Iupus erythamatosus can be cured by porridge like food because of this anti-inflammatory process.
- Antibacterial activity – antibacterial properties
- Antiviral activity – ability to suppress viruses
- Antifungal activity – Antifungal properties
Vegetables, fruits and medicinal plants that we consume have antibacterial properties. Some vegetables, fruits and medicinal plants have antiviral and antifungal properties. All together can be interpreted as micro-repression potential. This microbial suppression ability varies from plant to plant. This ability is stronger in medicinal plants than in ordinary food.
Certain natural chemical compounds produced in plants have the ability to suppress harmful bacteria in the body. These compounds are compounds like Volatile oil, Tannin, Terpenoids, Caumarine, Alkaloids, Flavonoids, Glycosides. Because of this, when plant foods are consumed, harmful bacteria are suppressed through these chemical compounds and the body is made healthy. Here pathogenic bacteria like Salmonella, Escherechia coli, Pseudomonas, Staph aureus, Klebsiella pneumonia, Yersenia enterocolitis, Enterococcus faecalis are suppressed.
Also, certain compounds in foods have anti-viral properties. Phytochemicals like Flavonoids, Terpenoids, Lignance, Sulphides, Polyphenols, Caumarn, Saponin, Alkaloids, Polysacharides, Thiopenes, Proteins, Peptides, Furyl compounds have antiviral properties. Due to this, pathogenic viruses like Herpes simplex, Influenza A, Cytomegalo virus are suppressed.
Also, only certain plants have antifungal properties. Due to this antimicrobial ability, many infections such as microbial infections of the alimentary tract, microbial infections of the lungs, microbial infections of the skin and microbial infections of the kidneys can be suppressed through the consumption of the right food. This microbiological capacity is normal in normal food, but very high in medicinal food. Let’s take coconut for example.
Coconut has antibacterial, antiviral and antifungal properties. Coconut has the ability to suppress harmful bacteria like Ecoli, Pseudomonas, Staph aureus, Klebsiella. This antibacterial property is due to lauric acid in coconut. This lauric acid dissolves the lipid layers of the bacterial cells and suppresses the bacteria.
Coconut also has antiviral properties. The types of viruses suppressed by this are Cytomegalo virus, Epstein bavirus, Influenza virus. These viruses will be destroyed because of the lauric acid contained in it. This destroys the viruses by dissolving the lipid layers in the viruses.
Coconut oil has antifungal properties. Coconut oil has the ability to inhibit fungi like Aspergillus and Candida albicans. The reasons for this are Lauric acid and Capric acid in coconut oil. The mechanism here is the same as above.
Also, due to medicinal plants like ginger and coriander, lung diseases like phlegm and cough can be cured due to the strong anti-microbial ability of the natural chemical compounds contained in them.
Many vegetables, fruits and medicinal plants also have anthelmintic properties. Thus, vegetables, fruits and medicinal plants have this ability to suppress microbes in different ways.