Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

Abstract

With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community’s resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.

Research on Moringa (Moringa oleifera Lam.) in Africa

“…Further 134 documents were excluded after the analysis of abstracts as they did not meet at least one of the eligibility/inclusion criteria: 53 did not deal with Africa; 69 dealt with other species of moringa, e.g., Moringa stenopetala , Moringa peregrina , or Moringa ovalifolia (articles dealing with Moringa pterygosperma , which is considered erroneously a synonym of M. oleifera , were considered eligible); and 12 were editorial materials. Finally, the analysis of full texts led to the exclusion of 103 documents, including 47 reviews [ 35 , 37 , 38 , 41 , 42 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 63 , 64 , 67 , 70 , 71 , 72 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 ].…”

Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives

“…Still, they remain debated due to a lack of conclusive evidence from clinical trials. Bioactive substances from indigenous African foods have also been linked to an observed high immunity of the population [7]. Using bacterial isolates of plant origin, a body of research has identified desirable metabolic effects that can take place during fermentation (Table 2).…”

“…Flavour and texture are tightly linked with consumer acceptance and typically serve as a focal point during product developments. In traditional foods, fermentation is, however, increasingly being recognised for its health-beneficial impact on nutrient bioavailability and the accumulation of bioactive metabolites, which likely contributed to the popularity and historic adoption of traditional fermented foods [3][4][5][6][7].…”