Extraction Encapsulation and Development of Functional Food of Some Selected Indian Antiviral Herbs


Authors : Tapajyoti Routh; Banani R.Chowdhury; Debanjan Mandal; Sohom Basak; Ranit Roy; Progya Majumdar

Volume/Issue : Volume 6 - 2021, Issue 8 - August

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/3hbp3i5

In this review, we have taken few Indian herbs and studied their antiviral activity. The method of encapsulation and extraction of these selected herbs having high efficiency and effectiveness. The herbs selected in these studies are Ghritkumari, Amla, Guduchi, Ashwagandha, Arjuna, Brahmi, Punarnava, Sarpagandha, and Shatavari. Different extraction procedures were implemented to preserve its effectiveness. Encapsulation of these is performed to retain its properties and store the herbs for some time. These herbs are effective against viruses like Hepatitis C, herpes simplex virus, influenza virus, HSV-2, etc. Different functional food has been prepared to have a high amount of bioactive components

Keywords : Antiviral activity, Encapsulation, Functional food, Bioactive Component

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