The potential of Moringa oleifera as immune booster against COVID 19

Abstract

COVID-19 is a new disease that has become a pandemic. This disease should be watched out for because transmission is relatively fast, has a mortality rate that cannot be ignored, and there is no definitive therapy. After COVID 19, people will be more selective in the food they eat. The types of food chosen were those that have health benefits, especially as immunity boosters. The problem was what types of products can provide these benefits en masse, cheap, and easy to access. This review aims to explore the potential of the Moringa plant as a plant that can be a source of functional food as a post-COVID 19 immune booster. The method used was to review various journal references that discuss research results related to the use of Moringa plants and specifically those related to the anticipation of COVID 19. Based on the results of a review of various literature, it was found that the Moringa plant has various functional properties. These health functions include, among others, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anti-tumor, anticancer, antihypertensive, antiasthmatic, antiurolithiasis, anthelmintic, anti-fertility, antihyperthyroid, and anti-Alzheimer. One of the roles of Moringa plants in dealing with COVID 19 was as an immune booster. This is important because one of the factors that cause the different severity of COVID 19 patients is immunity. People with good body immunity tend to be able to survive infection and attacks by the SARS-Cov-2. Some of the components of Moringa that play a role in this were kaempferol, pterygospermin, morphine, quercetin, and apigenin-7-O-rutinoside. Apigenin has the highest activity against SARS-Cov-2-MPro (the main protease of COVID 19). From the results of this review, it can be concluded that the Moringa plant has the potential as an immune booster against the SARS-Cov-2 (COVID 19).