Bio-active Compounds (Curcumin, Allicin and Gingerol) of Common Spices used in Indian and South-east Asian Countries Might Protect against COVID-19 Infection: A Short Review

Abstract

Presently, our world is suffering with COVID-19 caused by novel coronavirus SARS- CoV-2. The high rate of mutation in SARS- CoV-2 helps viruses to become resistance against pre-existent anti-viral medications. Currently, there are no effective therapeutic strategies against COVID-19 infection except some vaccines. Curcumin, Allicin and Gingerol are natural bioactive compounds having anti-viral, anti-inflamatory, anti-pyretic, anti-fibrotic properties and were used as spices in food in South East Asian and Indian subcontinent that could be a potential treatment for COVID-19 disease. This review will help in understanding the biology and potential of bioactive compounds present in turmeric, garlic and ginger as therapeutic against COVID-19 infection. Computational study suggested that gingerol, curcumin, and allicin showed good interaction with proteins of SARS-CoV-2 and ACE2 receptor of host cell and might have an important role in impeding SARS-CoV-2 replication. Clinical trials have been conducted for nanocurcumin and gingerol. The fatality rate of people from South East Asia and Indian subcontinent eating highly spicy food is less as compared to people from America and Europe eating less spicy food. Further, this review will help people to do research on curcumin, allicin and gingerol against the treatment of COVID-19. All of the spices are commercially available, edible and might be used as precautionary home remedies against COVID-19.