Skip to main content
Future Journal of Pharmaceutical Sciences
Download PDF

Culinary and herbal resources as nutritional supplements against malnutrition-associated immunity deficiency: the vegetarian review

Future Journal of Pharmaceutical Sciences volume 6, Article number: 47 (2020) Cite this article

Abstract

Background

Malnutrition may be due to undernutrition and/or overnutrition and is responsible for morbidity and mortality. Fulfilling nutrition requirements of all human age groups is necessary for maintenance of health and quality of life. Nutritional supplements, or daily diet, must include a sufficient amount of macronutrient (carbohydrate, protein, and fat), micronutrients (vitamins and minerals), and nonessential dietary components such as fiber.

Main body

There is a bidirectional relationship that exists between nutrition, infection, and immunity; children are dying due to malnutrition that weakens their immunity and makes them more susceptible to pathogen attack. Culinary and herbal resources containing macro- and micronutrients are required to achieve nutritional deficiencies.

Conclusion

In this review, we have documented different culinary herbs that have been used as prime herbal nutritional source and these herbs might be helpful in malnutrition and boosting immunity. The review contains the description of nutritional levels and their distribution to different age group people. This review gives insight to herbal products that boost immunity to fight against infections by restoring micronutrients.

Background

Malnutrition has become a leading public health problem globally, more in southern Asian and African countries [1]. The prime cause of malnutrition in developing countries is prevalence of bacterial and parasitic diseases [2]. It has been estimated that 300,000 deaths occur annually due to malnutrition and is indirectly related to half of all deaths in young children [3, 4]. Malnutrition, more specifically to protein-energy, and micronutrient deficiencies, are major health burdens in developing countries. It is one of the most important risk factor for illness and death worldwide.

Malnutrition exists in all countries, irrespective of the economic status of the country, where people are lacking nutritious diet [5]. According to Global Nutrition Report 2018, India is a shelter of 46.6 million stunted children as the world’s third highest country having malnourished children. The mortality in below 5-year-old children in India is mostly due to undernutrition [6]. India is faced with serious problems of malnutrition that affect socio-economic progress. One-third of the children are malnourished [7].

Deficiencies of protein, carbohydrates, fat, and micronutrients such as iodine, iron, vitamin A, and zinc are nutritional deficiencies [8]. Poverty is the major cause of malnutrition in developing countries. Severity of malnutrition depends on several factors: education level, sanitation, economy, political situation, climate, food production, cultural eating traditions, prevalence of infectious diseases, nutrition awareness programs, and quality of health services [9, 10]. Improper breastfeeding of infants and children leads to malnutrition. The first 6 months of life is crucial for proper nutrition [11]. Breastfeeding provides immunity to the infant and protects against infection due to presence antibodies and lymphocytes (T and B), numerous cytokines, and growth factors to stimulate an infant’s immune system [12, 13].

Malnutrition occurs due to improper diet and infection that results to energy and nutrient losses through anorexia, vomiting, and diarrhea. Microbial attack causes contamination of the gut that impairs digestion and nutrient uptake and results in sepsis from bacterial translocation to the intestine [14]. The indicative measures of malnutrition are frailty, impairment of organ functions, cognitive impairment, poor performance, stress and depression, etc. [15]. It can be characterized as physical and mental exhaustion, low basal metabolic rate (BMR), small height (wasting), and rigid skin. India has the highest number of malnourished children in comparison to other developing countries and high rate of mortality due to malnutrition each year [16]. One other cause of malnutrition in developing countries is more consumption of Western diet by the people that is also responsible for the deficient nutrition level in their bodies [17].

Deficiency of nutrition in diets requires proper understanding of processes and determinants that are influencing diets. Thus, there is a need for a large intervention including nutrient-rich food, coverage of immunization, supplements distribution, primary care to children, proper checkup of geriatric patients, and proper sanitation in community which are necessary across different sectors. There may be a rational approach to investigate the dietary supplement effects including all nutrients present in the current government recommended dietary allowance. The solution to malnutrition and other forms of hunger needs to be focused on ensuring the sufficient supply of nutritious and high-quality food.

Main text

Status of child nutrition

The United Nations International Children’s Emergency Fund (UNICEF) has defined nutrition status among children and investigated roles of food care—health determinants, i.e., quantities of food available at a national level and varieties of food, women’s education and equality of gender, and access to safe drinking water and sanitation. One-third of the women in India are malnourished during pregnancy and give birth to malnourished babies [18]. In 2017, the death of malnourished children below 5 years old was accounting for 68.2% in India. A projection for global malnutrition 2030 target was set according to the study of National Nutrition Mission (NNM) conducted in different states of India in 2017. The malnourished data in this study indicated 21.4% low birthweight, 15.7% child wasting, 39.3% child stunting, 59.7% anemia, 32.7% child underweight, and 11.5% child overweight [19].

The influence of income and quality of governance in countries affects nutritional levels. The conceptual framework indicates (Fig. 1) causes of child malnutrition and death [20]; this framework is a hierarchical relationship between immediate, underlying, and basic determinants of child nutritional status. Factors such as dietary intake and health status are immediate determinants that manifest themselves at the level of the individual child. Inadequate dietary intake may lead to enhanced susceptibility to pathogens; disease caused reduced appetite and inhibition of absorption of nutrients present in food [21]. Underlying determinants manifest themselves at household food security (having enough food for living an active healthy life), care for mother and children (care for women that affects children’s nutritional wellbeing is care and support during pregnancy and lactation), and home environment and services (children’s exposure to pathogens and the use of preventative and curative health care). Basic determinants manifest political, economic, social, environmental, and cultural context in which children’s nutritional status is determined [22].

Fig. 1
figure 1

Conceptual framework guiding empirical analysis by UNICEF

Full size image

Effects of aging on nutritional level

The maintenance of healthy life for all age groups depends on diet and nutrition. Obtaining proper nutrition has significant effects for wellbeing, decreasing and delaying risk of diseases, maintaining functional independence, and continuing independent living [23]. Aging leads to physiological and pathological changes in the body that makes it difficult to meet the nutritional requirements for the body (Table 1). Cumulative effects of all these changes lead to malnutrition of elderly people. Aging, combined with arthritis, depression, stroke, respiratory disease, renal diseases, and dementia, creates loss of appetite, inability to swallow properly, alteration in food intake, and unbalanced nutrient in the body [24, 25]. Older persons are more prone to malnutrition that causes energy loss, poor wound healing, and vulnerability to infections increasing the risk factor of morbidity and mortality [26, 27].

Table 1 Effects of changes on aging
Full size table

Malnutrition and infection

Malnutrition and infection operate synergistically (Fig. 2). Infection interferes with substrate utilization, reduces nutrient absorption, and promotes tissue breakdown. Weight loss is an indication of malnutrition [28]. Signs for nutritional deficiency in children are stunting.

Fig. 2
figure 2

The vicious cycle of malnutrition and infection

Full size image

Immune dysfunction as a cause and consequence of malnutrition

Malnutrition leads to suppression of immune and inflammatory systems with weakened responses to infection or injury. Severe acute malnutrition management that fails to consider these complex metabolic and physiological changes results in severe, or fatal, complications [14]. Poor diet, lack of exercise, environmental toxicity, and age progression causes variable effects on the human immune system (Fig. 3). It has been reported that long-term usage of herbal nutrients, or nutraceuticals, may reverse these immune-affecting variables [29].

Fig. 3
figure 3

Factors affecting human immune system

Full size image

Culinary herbs

Culinary herbs and spices (dried) include any part of plant (root, leaves, bark, berry, seed, stigma, or flower) that are frequently used while cooking to enhance the aroma or flavor of foods [30]. These herbs contain several nutritional contents along with their flavoring property [31]. They also have been used for several medicinal purposes to diseases including cardiovascular, neurodegenerative, diabetes, cancer, and many more [32]. The use of herbs and spices as functional food extends their importance beyond basic nutrition. Herbs and spices are generally used in the concentration of 0.5–10% in food preparation [33]. Peppermint leaves are most widely used in herbal teas. It is a folk medicine used for dyspepsia, enteritis, gastritis, and intestinal colic. The total phenolic content (TPC) of peppermint leaves is 19–23% along with present of Ca, Mg, Mn, Fe, Zn, Cu, I, Cr, and Se [34]. Several culinary herbs containing rich nutrients are Melissa officinalis (Lemon balm leaves), Hyssopus officinalis (Hyssop leaves), Agastache foeniculum (Anise hyssop), Capsicum annuum (Red pepper), Juniperus communis (Juniper berries), etc. Table 2 shows the list of culinary herbs and spices used in cooking that are rich in nutritional contents.

Table 2 Culinary herbs and spices in daily use
Full size table

Phytoconstituents and biological activity of culinary herbs

Oregano possesses carvacrol, thymol, linalool, p-cyeme, and y-terpinene as active constituents that gives antimicrobial, anti-inflammatory, immunomodulatory, antidiabetic, anticancer, and antioxidant activities; prevents lipid peroxidation; suppress nitric oxide activity; and DNA protection against damage from free radicals [35]. Salvia officinalis contains ellagic acid, quercetin, rosmarinic acid, camphor, borneol, cineole, and thujone as phytoconstituents. It helps in cognition enhancement, reduction of throat pain, analgesic, antihyperlipidemic, antinociceptive, anti-inflammatory, and antioxidant activities [65]. Mentha piperita contains menthyl acetate, menthone, and menthol as major phytoconstituents. Other active constituents of mentha leaves are methofuran, neomenthol, isomenthone, isorhoifolin, leutolin-7-O-glucoside, and 1,8-cineole. It possesses antioxidant, antimicrobial, insecticidal, and anti-inflammatory activities [66]. Thymus vulgaris possess active constituents such as cavacrol and thymol [67]. The pharmacological activities of Thymus vulgaris include antioxidant, anti-inflammatory, immunostimulatory, and antimicrobial properties. It is also effective against different types of cancer cells such as glioblastoma, glioma, breast, leukemia, mastocytoma, hepatocellular, osteosarcoma, cervical, laryngeal, gastric, and neuroblastoma cells. Other activities of T. vulgaris include antihypertensive, antiatherosclerosis, antidiabetic, hepatoprotective, antianxiety, antiepilepsy, antiasthmatic, and antiobesity [68]. Origanum majorana contains p-cymene, terpinen-4-ol, sabinene, α-terpineol, and trans-sabinene hydrate. However, thymol and carvacrol is found most prominently. It has reported antioxidant, antianxiety, anticonvulsant, antidiabetic, antigout, anti-mutagenic, antiulcer, antibacterial, antifungal, antiprotozoal, insecticidal, and antiovicidal activities.

Herbs containing nutrients against malnutrition

Herbal products have been used as a valuable source of natural products for medicinal purposes and maintain the healthy human life since a long ago [30]. The lifestyles of human beings are being changing due to the increasing work, industrial age, longer work schedules, improper diets, low physical activity, and various psychological pressures that led to the incidence of obesity, diabetes, various cancers, and vascular diseases. Noticeably, the advancement in nutrition sciences, the herbal products, and medicinal herbs are gaining extensive attention in the public. People started eating more fruits, vegetables, dietary supplements, culinary herbs, phytotherapeutical substances, and other plant foods. The demand for phytonutrients has enhanced over the past few decades and they are being used by people to fulfill their nutrition [29]. Table 3 shows several herbs and herbal products containing different types of nutrition.

Table 3 Herbal products containing nutrients for different health benefits
Full size table

Conclusion

Malnutrition is a state of imbalance in a person’s intake of energy and/or nutrition. It is a complex interplay between nutrition and socioeconomic status of the country. It has been seen that proper consumption of vitamins and other nutritious food may protect the body from several infections, maintains immunity, and also protects the body from age-related disorders. In certain cases of nutritional deficiencies especially with vitamin B12 and vitamin D, it has been assumed that only non-vegetarians have sufficient amount of this vitamin in their body; however, today we came to know that several herbal sources are available for vegetarians through which they can maintain the level of vitamins in their body. Several herbs, microalgae, sea-inhabiting plants, and other photosynthetic organisms are the rich sources of vitamins and nutrients. Thus, it can be used as natural form of nutritious food.

Availability of data and materials

All data and material are available upon request.

Abbreviations

UNICEF:

The United Nations International Children's Emergency Fund

TPC:

Total phenolic content

BMR:

Basal metabolic rate

References

  1. WHO (2019) More than one in three low- and middle-income countries face both extremes of malnutrition. Switzerland, Geneva

    Google Scholar 

  2. Stoltzfus RJ, Chway HM, Montresor A, Tielsch JM, Jape JK, Albonico M (2004) Low dose daily iron supplementation improves iron status and appetite but not anemia, whereas quarterly antihelminthic treatment improves growth, appetite and anemia in Zanzibari preschool children. J Nutr 134:348–356

    CAS  PubMed  Google Scholar 

  3. Black RE, Morris SS, Bryce J (2003) Where and why are 10 million children dying every year? Lancet. 361:2226–2234

    PubMed  Google Scholar 

  4. Nemer L, Gelband H, Jha P (2001) Commission on Macroeconomics and Health. The evidence base for interventions to reduce malnutrition in children under five and school-age children in low- and middle-income countries. CMH working paper no WG5:11. World Health Organization, Geneva

    Google Scholar 

  5. Webb P, Stordalen GA, Singh S, Wijesinha-Bettoni R, Shetty P, Lartey A (2018) Hunger and malnutrition in the 21st century. BMJ. 361

  6. Singh A. (2020). Perspective of recent advances in acute diarrhea. Chapter—Childhood Malnutrition in India. Intech Open. 1-25

  7. Narayan J, John D, Ramadas N (2019) Malnutrition in India: status and government initiatives. J Public Health Policy 40(1):126–141

    PubMed  Google Scholar 

  8. Muller O, Krawinkel M (2005) Malnutrition and health in developing countries. JAMC. 173(3):2000–2003

    Google Scholar 

  9. Brabin BJ, Coulter JB (2003) Nutrition-associated disease. In: Cook GC, Zumla AI (eds) Manson’s tropical diseases. Saunders, London, pp 561–580

    Google Scholar 

  10. Young H, Borrel A, Holland D, Salama P (2004) Public nutrition in complex emergencies. Lancet 364:1899–1909

    PubMed  Google Scholar 

  11. UNICEF. (2018). Breastfeeding.

    Google Scholar 

  12. Dewey KG, Cohen RJ (2007) Does birth spacing affect maternal or child nutritional status? A systematic literature review. Matern Child Nutr 3(3):151–173

    PubMed  PubMed Central  Google Scholar 

  13. Dieterich CM, Felice JP, O’Sullivan E, Rasmussen KM (2013) Breastfeeding and health outcomes for themother-infant dyad. PaediatrClin N Am 60(1):31–48

    Google Scholar 

  14. Kramer CV (2015) Malnutrition in developing countries. Paediatr Child Health (Oxford) 25(9):422–427

    Google Scholar 

  15. Poggiano MR, Ciarla S, Gnerre P, Roberts A, Magni L, Morbidoni L (2017) The management of the patient with malnutrition: from evidence to clinical practice. Ital J Med 11(2):134–150

    Google Scholar 

  16. Singh S, Srivastava S, Upadhyay AK (2019) Socio-economic inequality in malnutrition among children in India: an analysis of 640 districts from National Family Health Survey (2015-16). Int J Equity Health 18(1):203

    PubMed  PubMed Central  Google Scholar 

  17. Müller O, Krawinkel M (2005) Malnutrition and health in developing countries. CMAJ. 173(3):279–286

    PubMed  PubMed Central  Google Scholar 

  18. Jain S, Pathak D. (2002). Nutritional status of rural mothers and their neonates. In: Gupta P, Jain, S, editors. Dynamics of Women in Agriculture for development. Udaipur: College of Home Science, MPUAT. 145–151.

  19. Dandona L (2019) The burden of child and maternal malnutrition and trends in its indicators in the states of India: the Global Burden of Disease Study 1990 – 2017. Lancet Child Adolesc Health 3:855–870

    Google Scholar 

  20. UNICEF (1990) Strategy for improved nutrition of women and children in developing countries. United Nations Children’s Fund, New York

    Google Scholar 

  21. Smith LC, Haddad L (2015) Reducing child undernutrition: past drivers and priorities for the post-MDG Era. World Dev 68:180–204

    Google Scholar 

  22. Ruel MT, Alderman H (2013) Nutrition-sensitive interventions and programmes: how can they help to accelerate progress in improving maternal and child nutrition? Lancet. 382(9891):536–551

    PubMed  Google Scholar 

  23. Leslie W, Hankey C (2015) Aging, nutritional status and health. Healthcare. 3:648–658

    PubMed  PubMed Central  Google Scholar 

  24. Heuberger RA, Caudell K (2011) Polypharmacy and nutritional status in older adults: a cross-sectional study. Drugs Aging 28:315–323

    PubMed  Google Scholar 

  25. Ortolani E, Landi F, Martone AM, Onder G, Bernabei R (2013) Nutritional status and drug therapyin older adults. J Gerontol Geriatr Res 2(2):2–5

    Google Scholar 

  26. Margetts BM, Thompson RL, Elia M, Jackson AA (2003) Prevalence of risk of undernutrition isassociated with poor health status in older people in the UK. Eur J Clin Nutr 57:69–74

    CAS  PubMed  Google Scholar 

  27. Kenkmann A, Price GM, Bolton J, Hooper L (2010) Health, wellbeing and nutritional status of older people living in UK care homes: an exploratory evaluation of changes in food and drink provision. BMC Geriatr 10:28

    PubMed  PubMed Central  Google Scholar 

  28. Macallan D (2009) Infection and malnutrition. Medicine. 37(10):525–528

    Google Scholar 

  29. Prabu SL, Narasimman T, Suriyaprakash K, Kumar CD, Kumar SS (2012) Nutraceuticals and their medicinal importance. International Journal of Health & Allied Sciences 1(2):47–53

    Google Scholar 

  30. Opara EI, Chohan M (2014) Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits. Int J Mol Sci 15:19183–19202

    CAS  PubMed  PubMed Central  Google Scholar 

  31. Ogbunugafor HA, Ugochukwu CG, Kyrian-ogbonna AE (2017) The role of spices in nutrition and health: a review of three popular spices used in Southern Nigeria. Food Quality and Safety 1:171–185

    CAS  Google Scholar 

  32. Tapsell LC, Hemphill I, Cobiac L, Sullivan DR, Fenech M, Patch CS, Roodenrys S, Keogh JB, Clifton PM, Williams PG (2006) Health benefits of herbs and spices: The past, thepresent, the future. Med J Aust 185:1–24

    Google Scholar 

  33. Carlsen MH, Blomhoff R, Andersen LF (2011) Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28- days estimated records. Nutr J 10(50):1–6

    Google Scholar 

  34. Mckay D, Blumberg JB, Mckay DL, Blumberg JB (2006) A review of the bioactivity and potential health benefits of peppermint tea (Menthapiperita L). Phytother Res 20:619–633

    CAS  PubMed  Google Scholar 

  35. Keith S. (2010). Oregano: overview of the literature on health benefits. Nutr Today 2010;45(3):129-138

  36. Vázquez-Fresno R, Rosana ARR, Sajed T, Onookome-Okome T, Wishart NA, Wishart DS (2019) Herbs and spices—biomarkers of intake based on human intervention studies—a systematic review. Genes Nutr 14(1):18

    PubMed  PubMed Central  Google Scholar 

  37. McKay DL, Blumberg JB (2006) A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytother Res 20(8):619–633

    CAS  PubMed  Google Scholar 

  38. Salehi B, Mishra AP, Shukla I, Sharifi-Rad M, Contreras MDM, Segura-Carretero A (2018) Thymol, thyme, and other plant sources: Health and potential uses. Phyther Res 32(9):1688–1706

    Google Scholar 

  39. Kumar R, Trust BE, Rahiman F. (2011). Majorana hortensis (M.): A review update. Pharma Science Monitor. 1152-1167

  40. Ulukanli Z, Demirci S, Yilmaztekin M. (2017). Essential oil constituents of Tanacetum cilicicum: antimicrobial and phytotoxic activities. Simonne A, editor. J Food Qual.

  41. Rohloff J, Mordal R, Dragland S (2004) Chemotypical variation of Tansy (Tanacetum vulgare L.) from 40 different locations in Norway. J Agric Food Chem 52(6):1742–1748

    CAS  PubMed  Google Scholar 

  42. Ozkaya A, Ciftci H, Yilmaz O, Zafer Tel A, Cil E, Cevrimli BS. (2013). Vitamin, trace element, and fatty acid levels of Vitex agnus-castus L., Juniperus oxycedrus L., and Papaver somniferum L. Plant Seeds. Melendez-Martinez AJ, editor. J Chem.

  43. Srinivas H, Rao MS (1981) Studies on the proteins of poppy seed (Papaver somniferum L.). J Agric Food Chem 29(6):1232–1235

    CAS  PubMed  Google Scholar 

  44. Jadav KD, Mehta BM. (2018). Cardamom: chemistry , medicinal properties , applications in dairy and food industry : a review. 7(3):9–19.

  45. Muhammad N, Faqir MA, Muhammad IK, Saima T, Ahmed E, Javed IS (2013) Nutritional and medicinal aspects of coriander (Coriandrum sativum L.): A review. Br Food J 115(5):743–755

    Google Scholar 

  46. Upadhyay RK (2016) Garlic : A potential source of pharmaceuticals and pesticides : a review. International Journal of Green Pharmacy 10(1):1–28

    Google Scholar 

  47. Menon S, Nayeem N (2013) Vanilla Planifolia : A review of a plant commonly used as flavouring agent. Int J Pharm Sci Rev Res 20(2):225–228

    CAS  Google Scholar 

  48. Anuradha K, Shyamala BN, Naidu MM (2013) Vanilla- its science of cultivation, curing, chemistry, and nutraceutical properties. Crit Rev Food Sci Nutr 53(12):1250–1276

    CAS  PubMed  Google Scholar 

  49. Agyare C, Appiah T, Boakye YD, Apenteng JA. (2017). Chapter 25 - Petroselinum crispum: a Review. In: Kuete VBT-MS and V from A, editor. Academic Press; p. 527–47.

  50. Chauhan ES, Aishwarya J (2018) Nutraceuticals potential of Petroselinum Crispum : a review. J Complement Med Alt Healthcare 7(2):1–6

    Google Scholar 

  51. Al-snafi AE (2015) The chemical constituents and pharmacological effects of carum carvi- A review. Indian Journal of Pharmaceutical Science & Research 5(2):72–82

    Google Scholar 

  52. Olatunji TL, Afolayan AJ. (2020). Comparison of nutritional, antioxidant vitamins and capsaicin contents in Capsicum annuum and C. frutescens. Int J Veg Sci 2020;26(2):190–207.

  53. Agarwal U, Pathak DP, Kapoor G, Bhutani R, Roper R, Gupta V (2017) Review on Cuminum Cyminum—nature’ s magical seeds. J Chem Pharm Res 9(9):180–187

    CAS  Google Scholar 

  54. Singh V, Chauhan G, Krishan P, Shri R (2018) Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions. Nat Prod Res 32(18):2202–2216

    CAS  PubMed  Google Scholar 

  55. Grzeszczuk M, Wesoáowska A, Jadczak D, Jakubowska B (2011) Nutritional value of chive edible Flowers. Acta Sci Pol, Hortorum Cultus 10(2):85–94

    Google Scholar 

  56. Sanlier N, Guler SM (2018) The benefits of brassica vegetables on human health characteristic composition of Brassica vegetables. J Human Health Res 1(1):1–13

    Google Scholar 

  57. Ahamefula I, Onwuka GI, Chibuzo N (2014) Nutritional composition of tumeric (Curcuma longa) and its antimicrobial properties. Int J Sci Eng Res 5(10):1085–1089

    Google Scholar 

  58. Phulsagar S, Dundi M. (2014). An inside review of Myristica Fragrans Houtt .—a potential medicinal plant of India. International Journal of Medical Science and Clinical Inventions 2014;1(9):500–513.

  59. Nagja T, Vimal K, Sanjeev A (2016) Myristica fragrans: a comprehensive review. Int J Pharm Pharm Sci 8(2):27–30

    CAS  Google Scholar 

  60. Biesiada A, Kędra K, Godlewska K, Szumny A, Nawirska-Olszańska A (2019) Nutritional value of Garden Dill (Anethum graveolens L.), Depending on Genotype. Not Bot Horti Agrobot Cluj-Napoca 47(3):784–791

    CAS  Google Scholar 

  61. Singh A (2015) Nutritional benefits and pharmacological effects of ginger: an overview. Indian Journal of Basic and Applied Medical Research 9:377–383

    Google Scholar 

  62. Kumar A, Rana AC (2012) Pharmacognostic and pharmacological profile of traditional medicinal plant: myrica nagi. International research journal of pharmacy 3(12):32–37

    Google Scholar 

  63. Falowo AB, Mukumbo FE, Idamokoro EM, Afolayan AJ, Muchenje V. (2019). Phytochemical constituents and antioxidant activity of Sweet Basil (Ocimum basilicum L.) essential oil on ground beef from Boran and Nguni Cattle. Ibrahim SA, editor. Int J Food Sci.

  64. Purushothaman B, Prasannasrinivasan R. (2018). A comprehensive review on Ocimum basilicum. Journal of Natural Remedies 2018;18(3):71-85.

  65. Ghorbani A, Esmaeilizadeh M (2017) Pharmacological properties of Salvia officinalis and its components. J Tradit Complement Med 7(4):433–440

    PubMed  PubMed Central  Google Scholar 

  66. Brahmi F, Khodir M, Mohamed C, Pierre D (2017) Chemical composition and biological activities of mentha species. Aromatic and Medicinal Plants - Back to Nature Intech Publications:48–79

  67. Fachini-Queiroz FC, Kummer R, Estevão-Silva CF, Carvalho MD, Cunha JM, Grespan R, Bersani-Amado CA, Cuman RK. (2012). Effects of thymol and carvacrol, constituents of thymus vulgaris L. essential oil, on the inflammatory response. Evidence-Based Complementary and Alternative Medicine. 1-10.

  68. Meeran MF, Javed H, Taee HA, Azimullah S, Ojha SK (2017) Pharmacological properties and molecular mechanisms of thymol: prospects for its therapeutic potential and pharmaceutical development. Front Pharmacol 8:380

    Google Scholar 

  69. Gilbert C (2013) What is vitamin A and why do we need it? Community Eye Health 26(84):65

    PubMed  PubMed Central  Google Scholar 

  70. Japelt RB, Jakobsen J (2013) Vitamin D in plants: a review of occurrence, analysis, and biosynthesis. Front Plant Sci 4(5):136

    PubMed  PubMed Central  Google Scholar 

  71. Keen MA, Hassan I (2016) Vitamin E in dermatology. Indian Dermatol Online J 7(4):311–315

    PubMed  PubMed Central  Google Scholar 

  72. Akbari S, Rasouli-Ghahroudi AA. (2018). Vitamin K and bone metabolism: a review of the latest evidence in preclinical studies. Biomed Res Int. 1-8.

  73. Lykkesfeldt and Michels (2014) Nutrient information:Vitamin C. Adv Nutr 2:16–18

    Google Scholar 

  74. Osiezagha K, Ali S, Freeman C, Osiezagha K, Ali S, Freeman C, Narviar CB, Shagufta J, Sarbani M, Yetunde O, Richie W, Rahn KB (2013) Thiamine deficiency and delirium. InnovClinNeurosci. 10(4):26–32

    Google Scholar 

  75. Hill LJ, Williams AC (2017) Meat intake and the dose of vitamin B3 -nicotinamide: cause of the causes of disease transitions, health divides, and health futures? Int J Tryptophan Res 10(1):1–22

    CAS  Google Scholar 

  76. Kennedy DO (2016) Vitamins and the brain: mechanisms, dose and efficacy—a review. Nutrients. 8(2):68

    PubMed  PubMed Central  Google Scholar 

  77. Watanabe F, Yabuta Y, Bito T, Teng F (2014) Vitamin B12-containing plant food sources for vegetarians. Nutrients. 6(5):1861–1873

    CAS  PubMed  PubMed Central  Google Scholar 

  78. Yang J, Punshon T, Guerinot ML, Hirschi KD (2012) Plant calcium content: ready to remodel. Nutrients. 4(8):1120–1136

    CAS  PubMed  PubMed Central  Google Scholar 

  79. Geissler C, Singh M (2011) Iron, Meat and Health. Nutrients. 3(3):283–316

    PubMed  PubMed Central  Google Scholar 

  80. Suliburska J, Kaczmarek K (2012) Herbal infusions as a source of calcium, magnesium, iron, zinc and copper in human nutrition. Int J Food SciNutr 63(2):194–198

    CAS  Google Scholar 

  81. D’Alessandro C, Piccoli GB, Cupisti A (2015) The “phosphorus pyramid”: a visual tool for dietary phosphate management in dialysis and CKD patients. BMC Nephrol 16(1):1–6

    Google Scholar 

  82. Sykuła-Zając A, Pawlak A (2012) Chromium in food products. Biotechnol Food Sci 76(1):27–34

    Google Scholar 

  83. Chitturi R, Baddam VR, Prasad L, Prashanth L, Kattapagari K (2015) A review on role of essential trace elements in health and disease. J Dr NTR Univ Heal Sci 4(2):75

    Google Scholar 

  84. Malinowska E, Jankowski K (2017) Copper and zinc concentrations of medicinal herbs and soil surrounding ponds on agricultural land. LandscEcol Eng 13(1):183–188

    Google Scholar 

  85. Carlsen MH, Andersen LF, Dahl L, Norberg N, Hjartåker A (2018) New iodine food composition database and updated calculations of iodine intake among Norwegians. Nutrients. 10(7):1–13

    Google Scholar 

  86. Zempleni J, Wijeratne SSK, Hassan YI (2009) Biotin BioFactors 35(1):36–46

    PubMed  Google Scholar 

  87. Amin KA, Nagy MA (2009) Effect of carnitine and herbal mixture extract on obesity induced by high fat diet in rats. DiabetolMetabSyndr. 1(1):1–14

    Google Scholar 

  88. Zeisel SH, Mar M-H, Howe JC, Holden JM (2018) Concentrations of choline-containing compounds and betaine in common foods. J Nutr 133(5):1302–1307

    Google Scholar 

  89. Schagen SK, Zampeli VA, Makrantonaki E, Zouboulis CC (2012) Discovering the link between nutrition and skin aging. Dermato-Endocrinology. 4(3):298–307

    CAS  PubMed  PubMed Central  Google Scholar 

  90. Dinicola S, Minini M, Unfer V, Verna R, Cucina A, Bizzarri M. (2017). Nutritional and acquired deficiencies in inositol bioavailability. Correlations with metabolic disorders. Int J Mol Sci. 18(10).

Download references

Acknowledgements

The authors are thankful to the institute for providing facilities such as library, journal’s, and internet sources for writing the article.

Funding

No funding received.

Author information

Authors and Affiliations

  1. Columbia Institute of Pharmacy, Raipur, CG, India

    Ashish Majumdar

  2. Department of PA.QA, Columbia Institute of Pharmacy, Raipur, CG, India

    Shiv Shankar Shukla

  3. Department of Pharmacognosy, Columbia Institute of Pharmacy, Raipur, CG, India

    Ravindra Kumar Pandey

Authors
  1. Ashish Majumdar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Shiv Shankar Shukla
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ravindra Kumar Pandey
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

All authors have read and approved the manuscript. AM design and writing of the review. SSS have drafted the work or substantively revised it. RKP guided and proofread.

Corresponding author

Correspondence to Ravindra Kumar Pandey.

Ethics declarations

Ethics approval and consent to participate

Not applicable.

Consent for publication

Not applicable.

Competing interests

The authors declare that they have no competing of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

Reprints and Permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Majumdar, A., Shukla, S.S. & Pandey, R.K. Culinary and herbal resources as nutritional supplements against malnutrition-associated immunity deficiency: the vegetarian review. Futur J Pharm Sci 6, 47 (2020). https://doi.org/10.1186/s43094-020-00067-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1186/s43094-020-00067-5

Keywords