Abstract
AN OBSERVATIONAL STUDY TO ASSESS THE KNOWLEDGE AND PRACTICE OF HERBS AND SPICES DURING COVID 19

Keerthy S. P. and *Dr. Shambhavi K.

ABSTRACT

Background: The main aim of the study was to assess the practice of herbs and spices in view of enhancing immunity during COVID 19. Methods: An Observational study was carried out over a period of four months (March 2020 to June 2020) at Mysuru city. Results: It was found that study population consumed herbs and spices like Lemon (98%), Tulsi (94%), Pudina (88%) Ginger (95%), Amlakki, (78) curcumin(90%) pepper (92) clove (87 %) cardamom(78%) cinnamon(88%) Jeera (98%) to boost immunity during COVID 19.

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