Immunity is very important. Immunity boost can found on some of Indonesia’s spices. These ingredients can be mix with food and drink. Such as cooking foods, juices, mixed milk, and so on. There are some spices with descriptions below.

1. Ginger

Ginger has a number of active substances such as terpenoids and phenolics. These compounds can be natural antioxidants. Three types of phenolics: gingerol, shogaol, dan paradol. Gingerol is found on fresh ginger. Shogaol is found on heated-fresh ginger and fresh ginger that be stored for a long time. Both gingerol and shogaol can keep our cells from free radicals. If ginger is hot and spicy, it means that compounds are still kept inside. Other phenolics on ginger are quercetin, zingerone, gingerenone-A, and 6-dehydrogigeridone. These compounds can increase our immunity. We can brew it two to four grams each day.

Ginger can be added to Biryani , which can make this food smells spicy.

2. Turmeric

Turmeric can increase immunity. This contains curcumin which can prevent inflammatory. The AAPS Journal reports on turmeric’s promising properties for various inflammation-related ailments. Starting from cancer, cardiovascular disease, acute coronary syndrome, joint disease, atherosclerosis, and diabetes. Turmeric can control blood sugar and body weight.

Turmeric can be added to Maash ki daal which can make it smells good.

3. Lemongrass

Lemongrass or Cymbopogon citratus has alcohol, terpenes, ketones, aldehydes, and esters. Its essential oil contains Citral, Nerol Geraniol, Citronellal, Terpinolene, Geranyl acetate, Myrcene, and Terpinol Methylheptenone. That’s why this can counter amoebas and bacteria. This oil can be herbicide and insecticide because it is antimicrobe. This boiled lemongrass can reduce inflammatory. It can prevent our body from tumor because our body increases immunity after eating.

5. Honey

The mix of honey and ginger can be more powerful. Adding honey can be more healthy. Honey has Phenolic acids, Ascorbic acid, Tocopherols, catalase (CAT), Superoxide dismutase (SOD), reduced glutathione (GSH), Peptides, dan Maillard reaction products. There are synergically produce antioxidants. These antioxidants are occurred by high phenol. Phenol prevents our body from free radicals. We should consume honey 1,2 grams per kg bb. After we consume, our immunity increase like lymphocytes, eosinophils, and monocytes. Honey can obstruct the growth of bacteria Salmonella diarrhoea, Salmonella typhi, Vibrio cholerae, Yersinia enterocolitica, and Shigella dysentery.

Every 100 grams of honey consist of :

  • Protein 0,3 g
  • Carbohydrat 82,4 g
  • Water 17,1 g
  • Calcium 6 mg
  • Phosphor 4 g
  • Iron 0,42 mg
  • Thiamin 0,02 mg
  • Riboflavin 0,038 mg
  • Niacin 0,121 mg
  • Pantotenat Acid 0,068 mg
  • Pyridoxine 0,024 mg
  • Phlate 0.002 mg
  • Vitamin C 0.5 mg
  • Calcium 6 mg
  • Magnesium 2 mg
  • Potassium 52 mg
  • Sodium 4 mg
  • Zinc 0.22 mg

Source :, Airlangga University

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