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List of Immune Enhancing Foods and Active Ingredients

TIME：2024-12-18 HITS：176

Winter is coming, the temperature drops sharply, and we enter the season of high incidence of colds. In addition to regularly washing and disinfecting hands, wearing masks correctly and other external protective measures. It is equally important to scientifically enhance our own immunity to protect us from microbial invasion. The first step to improving immunity is a healthy lifestyle, including avoiding smoking, eating a healthy diet, exercising, getting regular sleep, and minimizing stress as much as possible. The so-called disease enters through the mouth, and healthy diet is particularly important.

Below, the editor will explore some common plant-based foods and their active ingredients that are beneficial for enhancing immunity from the perspective of our industry, for your reference.

Common food items	Bioactive compound	Mechanism
Citrus fruits (Citrus spp.)	Vitamin C	Helps the epithelial barrier function, and boost the development of lymphocytes and phagocytes
	Naringin	Anti‐inflammatory
Papaya (Carica papaya L.)	β‐carotene	Antioxidant, precursor of vitamin A, promotes lymphocyte and T‐cell proliferation
Mushrooms	Selenium	Antioxidant, anti‐inflammatory
	Vitamin B6	Communication between cytokines and chemokines
	β‐d‐glucan	Helps in the functioning of NK cells, T cells, macrophages, and B cells
Almonds (Prunus amygdalus L.)	Vitamin E	Antioxidant, T‐cell development
Kiwi (Actinidiaceae spp. L.)	Vitamin C and polyphenols	Anti‐inflammatory
Aonla (Indian Gooseberry) (Phyllanthus emblica L.)	Vitamin C and Ellagic acid	Antioxidant
Pomegranate (Punica granatum L.)	Ellagitannins	Inducing apoptosis and inhibiting cell proliferation
	Punicalagin	Nuclear factor activation in activated T lymphocytes
Tea (Camellia sinensis L.)	Epigallocatechin gallate (EGCG)	Boosts the synthesis of immunoregulatory cytokines
	L‐theanine	Help in the generation of germ‐fighting chemicals in T cells
Broccoli (Brassica oleracea var. italica)	Sulforaphane (SFN)	Anti‐inflammatory and anticancer activities
Ginger (Zingiber officinale L.)	Gingerol	Antioxidant, analgesic, and anti‐inflammatory
Garlic (Allium sativum L.)	Sulfoxide alliin, diallyl sulfide (DAS)	Stimulates natural killer cells, macrophages, dendritic cells, and eosinophils
Onion (Allium cepa L.)	Diallyl sulfide, 146.2 Da; diallyl sulfoxide, 130.2 Da	Antioxidant, antibacterial, antiviral, antifungal, antimutagenic, anticarcinogenic antithrombotic, antihyperglycemic, prebiotic character, and immunosuppressive properties
Turmeric (Curcuma longa L.)	Curcumin	Modulates the function of immune cells like B cells, macrophages, monocytes, dendritic cells, and neutrophils