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\begin{document}


\def\RunningAuthor{Dhirajsingh Rajput and Rucha Selkar}
\firstPage{1411}
\articleType{Review Article}
\receivedDate{25 Jul 2020}
\acceptedDate{01 Sep 2020}
\revisedDate{28 Aug 2020}
\journalVolume{2020, 11 (SPL)}
\journalIssue{1}
\journalDoi{ijrps.v11iSPL1.3673}
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\def\journalTitle{International Journal of Research in Pharmaceutical Sciences}

\title{Immunomodulator dietary foods as a promising preventive tool against infectious diseases such as COVID-19}
\author{Rucha~Selkar\textsuperscript{1}, 
            Dhirajsingh~Rajput\textsuperscript{*}\textsuperscript{2}~\\[5pt]{\textsuperscript{1}Department of Shriroga, Mahatma Gandhi Ayurved College, Hospital and Research Centre, Salod (H), Datta Meghe Institute of Medical Sciences (Deemed to be University), Wardha, Maharastra, India}~\\{\textsuperscript{2}Department of Rasashastra and Bhaishajya Kalpana, Mahatma Gandhi Ayurved College, Hospital and Research Centre, Salod (H), Datta Meghe Institute of Medical Sciences (Deemed to be University), Wardha, Maharastra, India}}

\begin{abstract}
The pandemic crisis of COVID-19 has brought significant attention towards increasing natural defense mechanism i.e. immunity in order to fight emerging new species of micro-organism. Natural ways to improve immunity include two major components, regular exercise and nutrient diet. The former is physical process and also demand the later and hence healthy nutritional diet can be claimed as basis for improving natural immunity. There are numerous plants and vegetables which can be used in diet however, few vegetables are most common around the globe. These immunomodulator dietary vegetables used as foods can be a promising preventive tool against infectious diseases such as COVID-19. Present work was undertaken in view of a review to present the commonly utilizable 17 vegetables and their nutritional information. The study was done based on gist of selected previous works and established nutritional facts related to selected dietary vegetables, their nutrition profile and its relation with immunity. The 17 vegetables are rich source of Calories, Carbohydrate, Protein, Vitamins such as A, D, B12, C, and B6; micronutrients such as Calcium, Sodium, Potassium, Iron, and Magnesium. All these vegetables have very less fat and no Cholesterol, which insures their health stimulating effect. Based on availability, use of these vegetables in alternate way can help to ensure supplementation of essential nutrients to boost natural immunity.  
\end{abstract}\def\keywordstitle{Keywords}

\begin{keywords}Dietary food,\newline Immunity,\newline Nutrition,\newline COVID-19
\end{keywords}
\twocolumn[ \maketitle {\printKwdAbsBox}]
\makeatletter{\raggedright\textsuperscript{*}Corresponding Author\par Name:\ Dhirajsingh~Rajput~\\ Phone:\ +91-9130956706~\\  Email:\ dhiraj.ayu@gmail.com
        \par}\vspace*{-11pt}\hrulefill\par{\fontsize{12}{14}\selectfont ISSN: 0975-7538}\par% 
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\section{Introduction}
Body of every living organism requires nutritional supplements from different sources. All those sources are food for those living organism. Every function at gross as well as cellular level is performed through the breakdown of some constituents which are absorbed and converted forms of compounds obtained from food. Therefore in order to have normal physiological functioning of body, specific range of all essential nutrients is must for survival, development, adoption as well as for resolving the malfunctions. Immunity plays major role in adoption and in maintaining healthy status by resolving most malfunctions excluding some major physiological changes such as hormonal changes, age related degenerative changes, autoimmune diseases etc. Like other physiological mechanisms, at base level immunity is also a process which requires some fuel for formation as well as to run its activities. Healthy diet which contains all necessary components such as micronutrients, vitamins, minerals, carbohydrates, proteins, fats etc. is an ensuring way to boost and maintain immunity and thereby standing a good chance against infectious diseases. 

Recent incident of COVID-19 has significantly increased the focus on boosting immunity through following natural nutritional rich diet, exercise and if required then use of immunomodulatory medications. The easiest immunomodulation ways are having nutritional rich diet and regular exercise. As food is the only provenance of energy and nutrients hence in order to attain quality health, nutrients are indispensable blend of food. \unskip~\citep{944950:20867071}. Ample of changes are noted in literature regarding function of nutrients, not all are studied but harmonious relation of nutrients in food composition and immunity has been well established \unskip~\citep{944950:20867079}. In view of pandemic situation such as COVID-19, it is far essential to maintain immunity through regular daily dietary foods. Therefore in present work an attempt has been made to review and systematically present the nutritional facts of common dietary foods which will be helpful to understand and chose specific vegetables in daily dietary menu. 
    
\section{Materials and Methods}
Present review was done based on summarizing gist of previous works and established nutritional facts related to dietary vegetables, their nutrition profile and its relation with immunity. This review is focused on providing a systematic chart of nutritional fact of various daily utilizable vegetables which have immunity boosting role which further can be skillfully utilized as preventive measure for pandemic infectious diseases such as COVID-19. Based on the aim of the paper, description related to pathogenesis, pandemic status, other preventive modes such as personal hygiene etc. has been excluded from this review. 
    
\section{Observation and Results}
There are 19 common vegetables which can be utilized on an alternate basis in daily diet. These vegetables are rich source of Calories, Sodium, Potassium, Carbohydrate, Protein, Vitamin A, Calcium, Vitamin D, Cobalamine, Vitamin C, Iron, Vitamin B6 and Magnesium. All these vegetables have significantly less fat and no Cholesterol, which insures their health stimulating effect. Cauliflower and Beetroot are most rich in sodium, so they need to be cautiously utilized in persons suffering from hypertension and renal insufficiency. All the listed vegetables in Tables~\ref{tw-259ad349fdf3} and~\ref{tw-f94461693f55}  have antioxidant potential which is one of the major requirement for boosting immunity. As per the nutritional value fenugreek has the highest calories that are 323cal and lettuce has least calories that are 16cal. Fenugreek has 6 g fat while no calories are present in any of the vegetable. Beetroot contains 78mg of sodium followed by fenugreek and the least that is 1 gm sodium is present in pumpkin. Fenugreek has 770mg of potassium and 138mg in lemon. Carbohydrate is rich source of energy so as fenugreek has the highest amount of calories similarly has the highest amount of carbohydrate too about 58g, whereas lettuce has least calories as well as carbohydrate 2.9g. Fenugreek has 23g of proteins which is highest as proteins are building blocks of body while radish has 0.7g of proteins. Pumpkin has the highest vitamin A followed by parsley, lettuce and mint. Percentage of calcium is highest in mint and fenugreek no calcium is present in mushrooms, eggplant. Vitamin D is very rarely found in vegetables only 1\% in mushroom while no vitamin D is present in any other vegetables. No cobalamin is obtained from any of the vegetables. Very often chilly has the highest vitamin C followed by lemon, parsley and least in mushroom and eggplant. Iron is the essential component required for several metabolisms among the vegetables tabulated, fenugreek has very high iron and least in onion, eggplant, radish. Vitamin B6 and magnesium is highest in fenugreek and no vitamin B6 in feenel while no magnesium in onion, radish, lemon, mushroom. 


\begin{table*}[!htbp]
\caption{\boldmath {Part 1 of Vegetable, Nutritional component and its function} }
\label{tw-259ad349fdf3}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.0578\linewidth-2\tabcolsep}p{\dimexpr.1822\linewidth-2\tabcolsep}p{\dimexpr.12\linewidth-2\tabcolsep}p{\dimexpr.12\linewidth-2\tabcolsep}p{\dimexpr.12\linewidth-2\tabcolsep}p{\dimexpr.12\linewidth-2\tabcolsep}p{\dimexpr.12\linewidth-2\tabcolsep}p{\dimexpr.16\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor}Sr. & Vegetable & \multicolumn{6}{p{\dimexpr(.76\linewidth-2\tabcolsep)}}{\cAlignHack Nutritional component (per 100 gm) }\\
\tblmidrule 
1 &
  Cauliflower  &
  25 &
  30 &
  299 &
  8 &
  1.9 &
  0\\
2 &
  Cabbage  &
  25 &
  18 &
  170 &
  6 &
  1.3 &
  1\\
3 &
  Onion  &
  40 &
  4 &
  146 &
  9 &
  1.1 &
  0\\
4 &
  Peas  &
  81 &
  5 &
  244 &
  14 &
  5 &
  15\\
5 &
  Chilly  &
  40 &
  7 &
  340 &
  9 &
  2 &
  23\\
6 &
  Mint  &
  70 &
  31 &
  569 &
  15 &
  3.8 &
  84\\
7 &
  Beetroot  &
  43 &
  78 &
  325 &
  10 &
  1.6 &
  0\\
8 &
  Radish  &
  16 &
  39 &
  233 &
  3.4 &
  0.7 &
  0\\
9 &
  Ginger  &
  80 &
  13 &
  415 &
  18 &
  1.8 &
  0\\
10 &
  Lemon  &
  29 &
  2 &
  138 &
  9 &
  1.1 &
  0\\
11 &
  Fenugreek &
  323 &
  67 &
  770 &
  58 &
  23 &
  1\\
12 &
  Asparagus  &
  20 &
  2 &
  202 &
  3.9 &
  2.2 &
  15\\
13 &
  Mushrooms  &
  22 &
  5 &
  318 &
  3.3 &
  3.1 &
  0\\
14 &
  Lettuce  &
  15 &
  28 &
  194 &
  2.9 &
  1.4 &
  148\\
15 &
  Eggplant &
  25 &
  2 &
  229 &
  6 &
  1 &
  0\\
16 &
  Pumpkin  &
  26 &
  1 &
  340 &
  7 &
  1 &
  170\\
17 &
  Scallion  &
  32 &
  16 &
  276 &
  7 &
  1.8 &
  19\\
18 &
  Parsley  &
  36 &
  56 &
  554 &
  6 &
  3 &
  168\\
19 &
  Fennel &
  31 &
  52 &
  414 &
  7 &
  1.2 &
  2\\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Part 2 of Vegetable, Nutritional component and its function} }
\label{tw-f94461693f55}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.0724\linewidth-2\tabcolsep}p{\dimexpr.1863\linewidth-2\tabcolsep}p{\dimexpr.1008\linewidth-2\tabcolsep}p{\dimexpr.09260000000000002\linewidth-2\tabcolsep}p{\dimexpr.0818\linewidth-2\tabcolsep}p{\dimexpr.07119999999999998\linewidth-2\tabcolsep}p{\dimexpr.3949\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor}Sr. & Vegetable & \multicolumn{4}{p{\dimexpr(.3464\linewidth-2\tabcolsep)}}{\cAlignHack Nutritional component \mbox{}\protect\newline (per 100 gm) } & Function \\
\tblmidrule 
1 &
  Cauliflower  &
  80 &
  2 &
  10 &
  3 &
  Antioxidant, \mbox{}\protect\newline Anticarcinogenic \\
2 &
  Cabbage  &
  60 &
  2 &
  5 &
  3 &
  antioxidant antibacterial \\
3 &
  Onion  &
  12 &
  1 &
  5 &
  2 &
  Antibiotic \\
4 &
  Peas  &
  66 &
  8 &
  10 &
  8 &
  Antioxidant, anticarcinogenic \\
5 &
  Chilly  &
  404 &
  6 &
  15 &
  6 &
  Antioxidant \\
6 &
  Mint  &
  52 &
  28 &
  5 &
  20 &
  Antioxidant, antimicrobial \\
7 &
  Beetroot  &
  8 &
  4 &
  5 &
  5 &
  Antioxidant  \mbox{}\protect\newline anti-inflammatory \\
8 &
  Radish  &
  24 &
  1 &
  5 &
  2 &
  Antidiabetic antioxidant \\
9 &
  Ginger  &
  8 &
  3 &
  10 &
  10 &
  Antioxidant,  \mbox{}\protect\newline anti-inflammatory  \\
10 &
  Lemon  &
  88 &
  3 &
  5 &
  2 &
  Antioxidant, \mbox{}\protect\newline anti-inflammatory \\
11 &
  Fenugreek &
  5 &
  186 &
  30 &
  47 &
  Antimicrobial, \mbox{}\protect\newline Antiviral \\
12 &
  Asparagus  &
  9 &
  11 &
  5 &
  3 &
  Antioxidant\\
13 &
  Mushrooms  &
  3 &
  2 &
  5 &
  2 &
  Antioxidant \\
14 &
  Lettuce  &
  15 &
  4 &
  5 &
  3 &
  Antioxidant \\
15 &
  Eggplant &
  3 &
  1 &
  5 &
  3 &
  Antioxidant \\
16 &
  Pumpkin  &
  15 &
  4 &
  5 &
  3 &
  Antioxidants \\
17 &
  Scallion  &
  31 &
  8 &
  5 &
  5 &
  Antioxidants \\
18 &
  Parsley  &
  221 &
  34 &
  5 &
  12 &
  Antioxidants \\
19 &
  Fennel &
  20 &
  3 &
  0 &
  4 &
  antimicrobial, antiviral \\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

    
\section{Discussion }
Vegetables are basic source consumed by people in order to gain adequate nutrition which in turn boost the health and immunity. Amongst many of the systems human body has another magical system called antioxidant defense system. Remote antioxidants hit imperative part in amending the cells activity and intrinsic health. But the foreign strafe invading day to day are wiser to act against those creatures. Antioxidant, antimicrobials specifically act on the immune system of body through vegetables \unskip~\citep{944950:20867076,944950:20867067}. Cauliflower, Cabbage, Peas, Chilly, Mint, Beetroot, Radish, Ginger, Lemon, Asparagus, Mushrooms, Lettuce, Eggplant, Pumpkin, Scallion, Parsley, has antioxidant function which inculcate distinct role in enhancing immunity. Other than this cauliflower and peas had anti-carcinogenic property which lit up anti-inflammatory cells that is neutrophils which are the baseline immune-modulatory response against destroyed tissues wherein withdrawal of organisms by implementing phagocytosis releasing proteins \unskip~\citep{944950:20867074}. Cabbage is antibacterial, mint, fenugreek and feenel has antimicrobial effect. Combined antimicrobial and antibacterial properties synchronize both type of immunity by promoting the cellular activity of dendric cells, lymphocytes (T and B) as well as macrophages \unskip~\citep{944950:20867069,944950:20867075}. Onion has antibiotic nutritional function by which exposure to microbes through altering their composition in inhibitory molecules. Anti-inflammatory vegetables like beetroot, lemon, ginger rule off the crucial role in building up immunity influicing effector T and memory T cells specifically and performing inflammatory- coagulation chain. For destroying several viruses preventively it has been proved earlier that immunity is the basic attempt performed. Many of the antiviral herbs are used as first aid to reduce the symptoms prior to severe condition. Antiviral property in vegetables has a protein called mitochondrial antiviral signalling protein due to which there cause triggering of antibodies and generation of T cells, in this way feenel and fenugreek has antiviral property which helps to enhance immunity.

Immunity is prevention from stranger miniatures against growing infection. It has been astonished that insufficient intake or scarcity of nutrients deteriorate the immunity. Hostility to infection and forbearance attained by enhancing defense mechanism including improved immune system by mugging up few more nutrients to routine intake. Many orthodox studies have proved the importance of nutrition in enhancing immunity also denoted the subject 'nutritional immunology'. Appropriate ramification of enough nutrients leads to healthy immune system with other systems of body. High death rate and diseased conditions due to infectious diseases are still widely spread in underdeveloped countries due to insufficient nutrition. Very commonly developed regions due to low quality, poor selection \& poverty affects diet consumption resulting in excess calories which is also a threatening problem, affecting specifically aged people. Many times nutritional requirement cannot be fulfilled causing low immunity and mental stress.

\textbf{Vegetable, nutrition and immunity}

The different consumable vegetables which are rich in caratenoids, flavinoids and vitamin C act as immune boosters \unskip~\citep{944950:20867073,944950:20867080}. Previous studies have showed the progress in lymphocytes which aid in increasing immunity by taking some vegetables or their by products \unskip~\citep{944950:20867072,944950:20867070}. The complete evaluation of the Role of nutrition through vegetable diet and the immune function is difficult, so it is advised to enhance both kinds of immunity that is inborn immunity and acquired immunity through vaccination and antibodies \unskip~\citep{944950:20867066}. Immune system is ameliorated by vegetables. Cleansing of body, especially in diseased condition selectively consume fresh and nutritious vegetables lit up the immunity \unskip~\citep{944950:20867078}. The fresh extracted juice from green vegetables and salads like green broccoli, organic spinach, organic kale, organic parsley, organic cauliflower, cabbage, broccoli, beetroot, carrots, pepper, radish, watercress, parsley, celery, red onion, garlic, pumpkin, eggplant, tomatoes, green beans, potatoes, spinach \unskip~\citep{944950:20867068,944950:20867077}.
    
\section{Conclusion}
Several decimvir has thoroughly expressed the importance of vegetable consumption and their effect on immunity. The above research has explained the role of vegetables to be consumed day to day in order to prevent several infectious diseases by enhancing the immunity. Adjuvant effect of these vegetable has proved magical properties like antioxidant, antimicrobial, anti-inflammatory, antiviral as well as anti carcinogenic. Skillful alternate utilization of these can provide as essential requirements for enhancing immunity and thereby increasing resistant of body towards infectious diseases. Therefore, such vegetables should be systematically utilized as a prevention strategy in current pandemic situation of COVID-19.

\textbf{Funding Support}

The authors declare that they have no funding support for this study.

\textbf{Conflict of Interest}

The authors declare that there is no conflict of interest for this study.
    

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