Communicable diseases are infectious diseases that are caused by microorganisms such as bacteria, viruses, fungi, protozoa etc. Seasonal change in the infectious disease incidence is a common phenomenon in temperate and tropical climates such as India. The present covid-19 pandemic has become a spotlight on the importance of boosting our immune system and focuses on key gaps in understanding the function of our immune system. While there is an emergence of new strains of viruses and its consequences in today’s world, it urges us to spectate on lifestyle modification through natural measures that focuses on boosting our immunity apart from vaccines. This gap area has developed an interest to review the traditional Siddha texts that explains the disciplines of life for various seasons that specifically directs the daily routines to be followed from the dawn to dusk of the day according to seasons. This Siddha system of medicine is an ancient system of Tamil nadu in India which emphasize on Nithya Ozhukkam (Seasonal disciplines) in order to lead healthy and disease-free life. The latter rainy season (Koothirkalam) can favour the spread of many infectious diseases. Only few research work has been published on literature analysis of ancient texts exploring the science behind its facts. While there is a tremendous interest and research in the health-promoting and protective concepts of traditional systems off late, this review article has unraveled the scientific facts of few selected traditional food regime and the concepts of mukkutra theory (Trihumoural theory) which can be beneficial to boost our immunity against communicable diseases as recommended in ancient Siddha texts.
A cross sectional study was conducted to study the factors influencing fruit and vegetable consumption among five hundred school children aged 13 to 15 years. A structured questionnaire was administered to elicit data. Majority of boys had positive attitude towards health and physical outcome expectancy when compared to girls in fruit and vegetable consumption. When compared with the RDA, results indicated that the boys and girls consumed less quantity of energy, carbohydrate and protein.
Herbs and spices could be considered as authentic "functional foods". They are used as medicines from traditional times. Spices are obtained from any part of a plant, from the seeds, leaves, barks, rhizomes, latex, stigmas, and floral buds. Recent researchers are focusing much on these culinary treasures to prove them as a functional food so that when consumed, can help in preventing diseases as well as to cure the existing ailments by providing phyto nutrient rich antioxidants. Phytochemicals in spices, which primarily serve in plant protection, are considered as boon of the 21st Century having less adverse effects when compared to modern drugs. This review article portrays some recent scientific findings about the antimicrobial activity of ginger, pepper, garlic, cloves, turmeric, nutmeg, cinnamon, chilli, tamarind and black mustard which are the commonly used spices that find a place in our day today life and have a distinct place in folk medicine in several of Asian countries.
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