Prevention of SARS-CoV-2 infection with antioxidants and anti-inflammatory action of indian spices: Light at the end of the tunnel

Today, we are living in the era of Coronavirus Disease-2019 (COVID-19), a pandemic that has affected almost the whole globe. It has rightly been called as the ‘twenty-first-century plague’ which has garnered considerable attention from researchers, pharma companies, policymakers, and media. Though vaccines are being deployed and people are eagerly receiving vaccination;the duration of conferred immunity, the possibility of re-infection of recovered/vaccinated individuals, the consequence of the new mutation in SARS-CoV-2 and its impact and challenge for the efficacy and degree of protection that a potential vaccine could provide is under question. In the absence of any definite answer, people are turning towards natural remedies and spices. India is known globally as the land of spices. Spices like ginger, garlic, black pepper, cardamom, turmeric, clove, cinnamon, etc., are known for their rich aroma, texture, and immunity boosting ingredients. These are rich sources of antioxidants such as flavonoids and alkaloids. The antioxidants present in them, neutralise the free radicals generated inside the body during viral infections and also prevent cellular damage. These exhibit anti-inflammatory activity and have the potential to combat “cytokine storm” in severe COVID-19 infection. Their potential has been realized by the public and has led to a tremendous increase in global demand and consumption. The present review enlists the active ingredients present in important spices and addresses their antioxidants, anti-inflammatory, and anti-viral action. Traditional Indian spices that are not only a cardinal part of the diet but are affordable, easily available can be viewed as the light at the end of the tunnel to combat the current COVID-19 conditions as a preventive measure.