This review focuses on the use of plant-based foods to enhance the immunity of all the elderly against COVID-19. In humans, coronaviruses are included in the spectrum of viruses that cause the common cold and more recently acute respiratory syndrome (SARS). Emerging infectious diseases such as SARS pose a major threat to public health. The novel coronavirus spread rapidly to many countries and was declared an epidemic by the World Health Organization. COVID-19 is usually caused by a virus that most commonly affects people with weakened immune systems. Plant based foods increased the intestinal beneficial bacteria which are helpful and makes up of 85% of the immune system. Eating plenty of water, minerals such as magnesium and zinc, micronutrients, herbs, vitamins C, D & E rich in nutrients and a better lifestyle can improve health and overcome this infection. Various studies have shown that the powerful antioxidant glutathione and the bioflavonoid quercetin can prevent various infections, including COVID-19. In conclusion, plant-based diets play a key role in boosting people's immunity to COVID-19 control.
COVID-19 attacks people with weakened immune systems, especially those younger and older. The immune system is built on beneficial live bacteria that live in the intestines to protect the human body from various diseases. When the immune system response is low, weak or damaged, it becomes an open invitation to infections such as coronavirus or other diseases such as diabetes, heart disease or cancer. Plant-based foods promote and support beneficial bacteria in the gut and account for up to 85% of total gut microbiome health in the body’s immune system. On the other hand, high animal diets deplete the body of good bacteria, promote inflammation and cause diabetes, the root cause of chronic obstructive pulmonary disease and cardiovascular disease, hepatitis B, cancer, and chronic kidney diseases
People with low immunity are more susceptible to this global pandemic called COVID-19. Plant-based foods play a vital role in boosting or enhancing immunity by promoting beneficial bacteria in the body. Various vitamins such as C, D and E have been researched to provide important elements to enhance immunity. Fruits like oranges, papaya, kiwi and guava are rich in vitamin C, while vegetables such as eggplant, bell peppers, beetroot, spinach and cauliflower are rich in vitamin C and are good for immunity. A crucial micronutrient is used in DNA synthesis and cell proliferation, regulating innate and adaptive immune responses. Vitamin D improves cellular resistance, by partially boosting cytokine cytokines caused by the innate immune system. Green vegetables such as broccoli, mushrooms and kale boost some immunity, which greatly enhances the immune system of the elderly. In addition, the combination of certain herbs in TCM also plays a key role in the prevention of COVID-19. Preventing COVID-19 items on the future aspects of this account and their role in immune-related issues for further research that may require significantly on physical behaviors or exercises. Further research is needed to learn about the behavior of coronavirus and the role of diet in its prevention. Dietary compounds that boost immunity should be studied, which, in combination, provide one and one eleven roles. In nutshell, green foods are vital against novel coronavirus by improving the immunity of all aged groups
Juices should be taken along with food to increase immunity in the body. Especially watermelon, tomato, orange, grape, lemon, apple, beetroot, carrot juices boost immunity. These include Vitamin AC, Magnesium, Calcium, Zinc, which can help reduce infections, colds and coughs.
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