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Food and Vegetables as Source of Phytoactives for Immunomodulation

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Plants and Phytomolecules for Immunomodulation

Abstract

Immunomodulation deals with the alteration in immune responses under certain circumstances, and this is led by key molecules known as immunomodulators. Immunomodulators may be immunostimulators (involved in increase in response of immune system) or immunosuppressive (decreases the response of the immune system). It is of utmost importance that the function of the immune system is regulated to protect the human body against diverse ailments such as viral, cardiovascular, cancer and chronic inflammatory diseases. Recent studies reveal that certain foods have immunomodulatory properties that aid in the prevention of infection, and therefore, addition of diverse food in regular diet provides a wide spectrum of immunity. The most active constituents of food are vitamins, minerals, carotenes, flavonoids, etc. which provide health-promoting effects. Several vegetables such as spinach, celery, carrots, broccoli, etc. have been studied intensively for their immunomodulatory activity. Similarly, parsley, thyme, oregano and coriander, which are used as garnishing and as flavouring enhancer, are reported to control cytokine and chemokine responses. Recently, prebiotics, probiotics and various oligosaccharides and some essential oils have also been reported to have incredible immunomodulatory activities associated with their phenolic components. Proteins and protein hydrolysate derived from different foods (soybean, milk, fish, egg, rice, pea, spirulina, etc.) are also being investigated by researchers for their immunomodulatory effects. Here, in this chapter, we provide a detailed analysis of the immunomodulatory effects of different nutritional components of food and vegetables, with the probable mechanism of action.

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Author notes

  1. Jyoti Singh Jadaun and Manisha Chownk contributed equally to this work

Authors and Affiliations

  1. Department of Botany, Dayanand Girls Postgraduate College, Kanpur, Uttar Pradesh, India

    Jyoti Singh Jadaun

  2. Department of Biotechnology, Panjab University, Chandigarh, India

    Manisha Chownk

  3. Agriculture Department, Himalayan Garhwal University, Pauri, Garhwal, Uttarakhand, India

    Subir Kumar Bose

  4. School of Applied Sciences and Biotechnology, Shoolini University of Biotechnology and Management Sciences, Solan, HP, India

    Swati Kumari

  5. School of Interdisciplinary and Applied Sciences, Department of Biochemistry, Central University of Haryana, Mahendergarh, Haryana, India

    Neelam S. Sangwan

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  1. Jyoti Singh Jadaun
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  2. Manisha Chownk
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  3. Subir Kumar Bose
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  4. Swati Kumari
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  5. Neelam S. Sangwan
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Correspondence to Neelam S. Sangwan .

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Editors and Affiliations

  1. Department of Biochemistry, Central University of Haryana, Mahendergarh, Haryana, India

    Neelam S. Sangwan

  2. Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt

    Mohamed A. Farag

  3. Universidade Federal de Minas Gerais, Instituto de Ciências Biológicas, Belo Horizonte, Brazil

    Luzia Valentina Modolo

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Jadaun, J.S., Chownk, M., Bose, S.K., Kumari, S., Sangwan, N.S. (2022). Food and Vegetables as Source of Phytoactives for Immunomodulation. In: Sangwan, N.S., Farag, M.A., Modolo, L.V. (eds) Plants and Phytomolecules for Immunomodulation. Springer, Singapore. https://doi.org/10.1007/978-981-16-8117-2_15

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