Vol. 3, Issue 1, Part A (2026)

The immune system is essential for protecting the body against pathogens, and its efficiency plays a pivotal role in maintaining overall health. Ayurvedic dietary practices, which emphasize plant-based foods, have long been considered a key factor in boosting immunity and promoting health. This research explores the role of Ayurvedic dietary practices, focusing on plant-based foods, in enhancing immune system function. It delves into the selection of herbs, spices, and plant-based ingredients used in Ayurveda, evaluating their immunomodulatory effects based on traditional knowledge and modern scientific findings. The research highlights key Ayurvedic principles such as balancing the doshas (vata, pitta, and kapha) and the incorporation of immune-boosting foods like turmeric, ginger, garlic, and ashwagandha. Additionally, the research assesses the scientific literature supporting these traditional practices, focusing on the mechanisms through which these plant-based foods enhance immunity. The results suggest that certain plant-based Ayurvedic foods have significant antioxidant, anti-inflammatory, and immune-stimulating properties. Furthermore, the research discusses the potential of integrating Ayurvedic dietary practices with modern medicine to create a more holistic approach to immune health. Through this research, the role of plant-based foods in enhancing immunity, as defined by Ayurvedic dietary practices, is demonstrated to be both scientifically relevant and clinically beneficial, providing a framework for future research and application in immune health management.