International Journal of Nutrition and Dietetics

The International Journal of Nutrition and Dietetics is a peer-reviewed publication that covers original research articles in Nutritional Sciences, Food Sciences, Food Chemistry, and Dietetics. It focuses on various topics including medical nutrition therapy, public health nutrition, biotechnology, food environment and sustainability, plant-based diets and foods, maternal and child nutrition, malnutrition, food choice and insecurity, food service systems, leadership and management, and dietetics education. The journal also encourages papers on Nutrition Epidemiology and Global Nutritional problems, as well as survey articles on topics like Obesity, Diabetes, and Dietetics Education.

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PREPARATION OF IMMUNE-BOOSTER CHOCOLATE CAKE USING AQUEOUS EXTRACTS OF AYURVEDIC HERBS OF PHYTOCHEMICAL IMPORTANCE

Authors

  • Sai Kruthi G. S.
  • Kavitha P. N.

Keywords:

immune-booster, Ayurveda, herbal extracts, respiratory ailments, chocolate cake, phytochemical analysis

DOI:

https://doi.org/10.17654/2347527724001

Abstract

Immunity boosters have gained importance during to the COVID-19 pandemic. Traditional Indian health remedial systems like Ayurveda and Yoga have come to the rescue of the global population during and after the tough pandemic times. Medicinal herbs are being used throughout human history for various purposes. Focus on plants has increased in recent times because of their richness in phytoconstituents. The Indian consumer market already has khashayas, powders, syrups and pills with herbal medicines. But the problem arises in their aesthetic appeal to the pediatric and geriatric community, as they find it difficult to consume them in the above mentioned form. The objective of this study is to prepare a chocolate cake using extracts of herbs of medicinal value. Here we are preparing chocolate cake taking into consideration the patients’ compliance.

Ginger, pepper, cinnamon and tulsi are the herbs used in the present preparation for their immune-boosting activity. These herbs were chosen for the study due to their high antioxidant activities. They are commonly used in ancient treatments for respiratory ailments such as cough, common cold, wheezing, asthma, etc. The product was tested for its physical and microbial parameters. Phytochemical tests were also performed for the presence of alkaloids and tannins. After the tests, it was found that the product has all characteristics that an immune-booster should possess and is suitable for regular and long term consumption.

Received: December 6, 2023
Accepted: January 19, 2024

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Published

2024-03-05

Issue

Vol. 10 (2024)

Section

Articles

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How to Cite

PREPARATION OF IMMUNE-BOOSTER CHOCOLATE CAKE USING AQUEOUS EXTRACTS OF AYURVEDIC HERBS OF PHYTOCHEMICAL IMPORTANCE. (2024). International Journal of Nutrition and Dietetics, 10, 1-11. https://doi.org/10.17654/2347527724001