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