Background: In the present era, the attention of nutritionist diverted towards the bioactive entities present in natural sources owing to the presence of health boosting perspectives against lifestyle related disarrays. Methods: In this context, different parts of ginger crop i.e. rhizome, leaves and flower of variety Suravi (ID no. 008) were used for the preparation of ginger extracts with 50% methanol, 50% ethanol and water via rotatory shaker for 45 min. After that, different phytochemical analysis and in vitro analyses were carried out to determine the antioxidant potential of these extracts. Lastly, the best selected extracts from each part was quantified through HPLC. Results: The results of current investigated indicated that ethanol extract proved to have maximum quantity of phytoceutics as compared to methanol and water. The maximum TPC, flavonoids, flavonols, DPPH assay, antioxidant activity, FRAP assay, ABTS assay and metal chelating potential was observed in ginger leaves as 780.56 ± 32.78 GAE/100 g, 253.56 ± 10.65 mg/100 g, 49.54 ± 1.74 mg/100 g, 75.54 ± 3.17%, 77.88 ± 3.27%, 105.72 ± 4.44 μmole TE/g, 118.43 ± 4.97 μmole TE/g and 35.16 ± 1.48%, respectively followed by ginger flowers and ginger rhizome. The lowest antioxidant activity was estimated in ginger rhizome. On the basis of phytochemical profiling and in vitro analyses, ethanol extracts of ginger flowers, leaves and rhizome were selected for the quantification through HPLC. Conclusion: The findings proved that maximum 6-gingerol was present in ginger leaves (4.9 mg/g) tackled by ginger flowers (2.87 mg/g) and ginger rhizome (1.03 mg/g).

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Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19. After infecting any individual, COVID-19 develops in specific pattern with the following stages: replication stage and adaptive immunity stage. After adaptive immunity stage, the clinical symptoms of patient include cough, fever, runny nose, shortness of breath and many more. To cope with this COVID-19, food and nutrition played an important role. The purpose of this review article is to emphasize the significance of food and immunity to reduce COVID-19 attack among susceptibles. Design/methodology/approach In the present era, corona virus, a member of crown-shaped type, created a pandemic situation around the globe owing to its capability to move from human to animals and vice versa. This virus can transfer its 35% infection to the individuals. Contemporarily, this outbreak was observed in Wuhan, China in December 2019 and affected a huge number of communities by spreading like common flu. However, after investigation, it was revealed that COVID-19 is different from common flu regarding respiratory illness created by this novel coronavirus along with its taxonomy. Findings Over and above to all the aforementioned food safety concerns, it is suggested to use sufficient supply of green leafy vegetables along with fiber-rich foods such as legumes, beans, whole grains and vegetables. It is further good for health to get all these varieties whole and organic. The individuals should use probiotics (lactobacillus) on daily basis as a source of diary probiotic that can further bind to the virus directly and then can inhibit the viral attachment with body cells; also the probiotics are claimed to enhance the immune system of the body. Research limitations/implications In the case of fruits and vegetables purchased, it must be thoroughly washed with water and then disinfected; after pat drying, these fruits and vegetables can be moved to the refrigerator and stored along with other foods. During the outbreak of COVID-19, the partially cooked or ready-to-eat foods should be avoided, especially eggs, meat, meat products, milk and milk-related products. On the other side, nuts should not be consumed; if required, then it must be properly roasted at home before consumption. Practical implications The baked product right after coming out of oven is completely safe; however, these are contaminated during handling such as crumb in case of bread and with knives; so in the breakout of any viral attack, the individuals should avoid slicing of the bread. Moreover, it is recommended to place the baked products in personal bags instead of bulk quantity. Before the consumption, the baked products should be toasted, microwaved or heated with the help of pan (traditional) to reduce the amount of viral load. Social implications Dietary supplements are taken by most of the people on daily basis or sporadically especially when they are suffering from inflammation or cold. They have options while selecting these types of supplements such as probiotics, Echinacea, omega-3 fatty acids, vitamins D and E, calcium glucosamine, garlic and iron. These supplements are beneficial for the group of population who do not eat diversity of food as sufficient amount of essential nutrients is provided through this pathway. Originality/value This work is original in its novelty.