Year: 2019 | Month: June | Volume 9 | Issue 1
Immunology and Its Relation with Food Components: An Overview
Abstract:
Immunology involves all the defence mechanisms occurring in the body after the invasion of any infectious agent and the ability to resist this infection is referred to as immunity. The early and later response towards the infection are termed as innate and adaptive immunity. The cells of immune system like neutrophils, macrophages, cytokines, lymphocytes etc. protect human body from various infectious agents like pathogenic micro-organisms, toxins, food borne allergens and other injuries or wounds. The origin of these cells is in the bone marrow from where they are distributed as circulating cells in the blood and lymph. Various food components have an immunomodulatory effect on the immune function and adequate nutrition is required for the proper functioning of immune system. The micronutrients like essential proteins, essential amino acids, vitamins (A, B6, B12, C, D, E and folic acid), fatty acids, minerals (iron, selenium, zinc and copper) and certain phytochemicals are of prime importance towards healthy immune system. In addition to these nutritional components intestinal microflora and certain bacteria (probiotic bacteria), also play an important role in the modulation of healthy immune system. However, over reaction of immune system leads towards the hypersensitivity reactions like autoimmunity which ultimately causes auto immune diseases and allergic reactions.
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