Corona Virus disease 2019 (COVID-19) is a new strain of coronavirus that causes respiratory illnesses with a start of flu like symptoms. This disease is fatal and is spread all over the world. The Scientist are working day and night to find vaccine or a cure. World Health Organisation has declared COVID-19 as pandemic [1]. In the view of the pandemic many treatments are being tried on the patients and various treatment modalities are being followed, the traditional medicine has shown a major role to manage this disease. The traditional medicines include the use of herbs, nutrition and spices that are freely available in Asian countries. These are used in day to day life by Asian population [2]. In this paper we have compiled and reviewed the role of various herbs and spices such as Oregano, Ashwagandha, Ginseng, Basil, Sage, Curcumin, Fenugreek, Ginger and Garlic in building immunity and also in curing pathogenic invasions based on evidence based researches. As there is no cure available for COVID-19 till now so supportive therapy is playing a major role for the patients to fight with this pandemic. The AYUSH ministry has also promoted the use of above herbs for a patient suffering from this disease. The corona virus is present in respiratory system as shown by different studies and it has different strains. The guidelines laid by the ICMR and WHO shows that use of herbs, spices and nutrients can be helpful to manage this virus by increasing the immunity in patients. Hence we are not claiming any cures but the herbs and spices used in day to day life are very much effective in management of COVID-19. World Health Organisation (WHO) has recognised the use of alternative and traditional medicine in the management of COVID-19 but the herbs should be used in prescribed amounts and overdose of them can be harmful for health [1,3]. Therefore the present article will enlighten the readers about the role of herbs, spices and nutrients in improving the conditions in COVID-19.

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Functional foods are a wide variety of food products, of which some are even classified as nutrients, influencing a variety of body functions that are important to either a condition of prosperity or well-being or diminishment in a danger of certain interminable illness. Nutrition has advanced from the aversion of dietary deficiency and the foundation of nutrition standards, dietary rules and food guides to the advancement of a state of well-being and health and the reduction of the danger of ailments.The present study is focused on developing a food product helpful in managing Diabetes Mellitus with its acceptability studies to the industry as well as the society. The baked chips were made from the variations in bitter gourd powder and rest ingredients as in same weight. Five variations were prepared in different ratios. Then a panel of trained experts decide the best sample in terms of taste, color, texture, stickiness and overall acceptability. Sample D was rated best and then it was administered to fifty subjects suffering from Diabetes Mellitus. The incorporation of Eight chips in the diet of Diabetic patients resulted in significant decrease in blood glucose levels. The food products are better way to heal people with positive mind as people relish the food product otherwise nobody will be eating bitter gourd as its taste is very bitter.

Alcoholic liver disease is the manifestation of liver due to chronic overconsumption of alcohol sequentially leading to alcoholic fatty liver, alcoholic hepatitis and then to alcoholic cirrhosis, which is the most fatal and is treatable only if the person undergoes liver transplantation. According to researches, 90% of the heavy alcohol drinkers or more develop fatty liver while only 20% of them show signs of alcoholic hepatitis and alcoholic cirrhosis. Women are more susceptible to liver damage through alcohol. India is a home of 50 different types of spices grown and traded internationally to more than 150 countries globally; There are many herbs and spices in our kitchen that have positive hepatoprotective actions against the alcohol-induced hepato-toxicity. The mechanism of the hepatoprotective role of these herbs can be associated with their free-radical scavenging properties, actions of decreasing lipid peroxidation and oxidative stress and increasing antioxidant properties.