Immunomodulatory effect of ashwagandha (Withania somnifera(L.) Dunal) and its impact on COVID-19

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Foods and Raw Materials Pub Date : 2024-04-02 DOI:10.21603/2308-4057-2025-1-622

Arun M. K. Pushpakaran, Jyoti Singh, Prasad Rasane, Sawinder Kaur, Jaspreet Kaur, J. Kaur, Mukul Kumar, Amine Assouguem

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Abstract

Ashwagandha (Withania somnifera(L.) Dunal) is an Ayurvedic medicinal herb that has been known for its therapeutic properties for millennia. Ashwagandha contains several bioactive compounds, including withanolides, alkaloids, and saponins. They make ashwagandha a potent adaptogen and a versatile herb that can maintain optimal health and overall well-being. Ashwagandha reduces stress and anxiety, as well as boosts the immune system. Its anti-inflammatory properties treat arthritis, asthma, diabetes, and inflammatory bowel disease. Ashwagandha produces an immunomodulatory effect on natural killer cells, lymphocytes, and leukemia cells. It enhances the activity of natural killer cells, increases lymphocyte function, and induces apoptosis in leukemia cells. However, its mechanism of action still remains understudied. Ashwagandha has an impact on COVID-19: phytochemical withanone blocks or weakens the interaction between S-protein and Angiotensin-converting enzyme 2. Withanoside V and somniferine inhibit viral transcription and replication caused by SARSCoV-2 Mpro. This review explores the potential utilization of ashwagandha in the food industry, i.e., its safety and toxicity, as well as the mechanism behind its immunomodulatory effect.

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灰树花（Withania somnifera(L.) Dunal）的免疫调节作用及其对 COVID-19 的影响

Ashwagandha （Withania somnifera(L.) Dunal）是一种阿育吠陀药草，其治疗特性已闻名千年。灰树花含有几种生物活性化合物，包括山奈酚内酯、生物碱和皂苷。它们使芦根成为一种强效的适应原和多功能草药，可以保持最佳健康状态和整体健康。灰树花能减轻压力和焦虑，增强免疫系统。它的抗炎特性可治疗关节炎、哮喘、糖尿病和炎症性肠病。芦荟对自然杀伤细胞、淋巴细胞和白血病细胞具有免疫调节作用。它能增强自然杀伤细胞的活性，提高淋巴细胞功能，诱导白血病细胞凋亡。然而，其作用机制仍未得到充分研究。灰树花对 COVID-19 有影响：植物化学物质 Withanone 可阻断或减弱 S 蛋白与血管紧张素转换酶 2 之间的相互作用。Withanoside V 和 somniferine 可抑制由 SARSCoV-2 Mpro 引起的病毒转录和复制。本综述探讨了灰树花在食品工业中的潜在用途，即其安全性和毒性，以及其免疫调节作用背后的机制。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.