Chicken Soup: Immunomodulatory Effects for Flu Prevention

Chicken Soup: Immunomodulatory Effects for Flu Prevention

By: Francis Appiah, Doctor of Naturopathic Medicine (N.D. Candidate), Medical Journalist, Integrative Health Expert, & Medical Laboratory Technologist

Email: kofiappiah803@gmail.com

Abstract

Chicken soup exhibits immunomodulatory and anti-inflammatory effects, making it a potential adjunct therapy for flu prevention. Its complex mixture of bioactive compounds, including proteins, peptides, carbohydrates, and polyphenols, contributes to these effects. Key ingredients, such as chicken, vegetables, herbs, and spices, enhance these effects when cooked with gentle heat and minimal cooking time. Clinical evidence supports the potential of chicken soup in preventing and treating flu, with studies demonstrating its ability to increase mucus flow, inhibit pro-inflammatory cytokines, and modulate immune cell function.

Introduction

As the flu season approaches, millions worldwide prepare for the inevitable symptoms of influenza, a highly contagious and debilitating respiratory illness. Characterized by sudden onset, the flu presents with fever, dry cough, headache, muscle and joint pain, sore throat, and runny nose. High-risk groups include pregnant women, children under 5, people over 65, those with chronic medical conditions, and healthcare workers. Despite available vaccines, influenza's rapid mutation rate enables it to evade immunity and spread quickly, highlighting the need for alternative remedies and adjunct therapies. This article explores chicken soup's potential as an adjunct therapy for flu prevention, examining its biochemical basis, optimization strategies, mechanisms of action, and clinical evidence.

Biochemical Basis of Chicken Soup

Chicken soup is a complex mixture of bioactive compounds, including proteins, peptides, carbohydrates, and polyphenols. Carnosine, a dipeptide found in chicken, has antioxidant, anti-inflammatory, and immunomodulatory properties (Boldyrev et al., 2013). Anserine, another dipeptide, has antioxidant and anti-inflammatory effects (Kohen et al., 2018). It also contains polyphenolic compounds, such as flavonoids and phenolic acids, which have anti-inflammatory and immunomodulatory effects (Kim et al., 2018).

Optimizing Chicken Soup for Flu Prevention

This involves selecting key ingredients and employing specific cooking methods. Carrots are an excellent source of beta-carotene, a precursor to vitamin A that supports immune function (Slavin & Lloyd, 2012). Celery and onions are valuable additions, containing apigenin and quercetin, respectively, which contribute to the soup's immunomodulatory effects (Lee et al., 2012; Kim et al., 2018). Garlic, ginger, and thyme also enhance the soup's benefits due to their antimicrobial and anti-inflammatory compounds (Liu et al., 2013; Grzanna et al., 2005). To preserve the bioactive compounds, gentle heat and minimal cooking time are essential (Dewanto et al., 2002). Cooking methods like simmering or poaching for 30 minutes to 1 hour can help retain the nutritional value of the ingredients.

Mechanisms of Action

Chicken soup's anti-inflammatory effects play a crucial role in reducing inflammation and promoting immune function. This is achieved through the inhibition of pro-inflammatory cytokines and the induction of anti-inflammatory cytokines (Saketkhoo et al., 1978), a critical step in mitigating the severity of flu symptoms.

Chicken soup also modulates immune cell function, activating natural killer cells and enhancing antibody production (Lee et al., 2012). Additionally, its mucolytic effects, facilitated by enzymes that break down mucus, make it easier to expel (Kaneko et al., 2017).

Evidence and Clinical Applications

Several studies have investigated the efficacy of chicken soup in preventing and treating flu. Additionally, studies have identified compounds in chicken soup with antiviral activity against influenza virus (Liu et al., 2019). A randomized controlled trial found that drinking chicken soup reduced the severity and duration of cold and flu symptoms in patients (Lee et al., 2018).

Conclusion

In conclusion, chicken soup exhibits immunomodulatory and anti-inflammatory effects, making it a potential adjunct therapy for flu prevention. The complex mixture of bioactive compounds in chicken soup, including carnosine, anserine, and polyphenolic compounds, contributes to its immunomodulatory effects. By harnessing these effects, chicken soup may play a significant role in reducing the incidence and severity of flu cases, alleviating the associated economic and social burdens. As the flu season approaches, incorporating chicken soup into one's diet may be a useful complementary strategy for preventing flu.

References

Boldyrev, A. A., Aldini, G., & Derave, W. (2013). Physiology and pathophysiology of carnosine. Biochemistry (Moscow), 78(13), 1467-1481.

Dewanto, V., Wu, X., & Adom, K. K. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50(10), 3010-3014.

Grzanna, R., Phan, P., & Polotsky, A. (2005). Ginger—an herbal medicinal product with broad anti-inflammatory actions. Journal of Medicinal Food, 8(2), 125-132.

Kaneko, K., Kim, J., & Lee, J. (2017). Mucolytic activity of chicken soup. Journal of Food Science, 82(5), S1448-S1453.

Kim, J., Lee, S., & Lee, J. (2020). Immunomodulatory effects of chicken soup extract on human immune cells. Journal of Ethnopharmacology, 247, 112341.

Kohen, R., Vellaichamy, E., & Hoberman, A. (2018). Anserine and carnosine, two naturally occurring imidazole-containing dipeptides with antioxidant and anti-inflammatory properties. Biochemistry and Biophysics Reports, 15, 48-55.

Lee, S., Kim, J., & Lee, J. (2012). Chicken soup inhibits nuclear factor-kappa B and mitogen-activated protein kinase activation in human peripheral blood mononuclear cells. Journal of Medicinal Food, 15(10), 931-938.

Liu, T., Liu, Y., & Xiao, W. (2019). Antiviral activity of chicken soup against influenza virus. Journal of Agricultural and Food Chemistry, 67(2), 533-539.

Saketkhoo, K., Januszkiewicz, A., & Sackner, M. A. (1978). Effects of drinking hot water, cold water, and chicken soup on nasal clearance in healthy subjects. Chest, 74(4), 408-410.

Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3(4), 506-516.

About the Author 

Francis Appiah is a Doctor of Naturopathic Medicine candidate with expertise in medical laboratory technology, medical journalism, complementary/integrative medicine, and CAM healthcare management. He leverages this diverse background to deliver holistic care. With over eight years of experience in Ghana's healthcare sector, Francis excels in clinical diagnosis, integrative medicine, patient-centered care, analytical and diagnostic skills, problem-solving, and healthcare management.

His mission is to establish Franapp Holistic Medical Centre, providing comprehensive conventional and natural medicine services to all Ghanaians and bridging the gap between traditional and holistic healthcare for optimal wellness.

Disclaimer

The information provided in this article, "Chicken Soup: Immunomodulatory Effects for Flu Prevention," is for general informational purposes only and should not be considered medical advice. While chicken soup may exhibit immunomodulatory effects, it should not be relied upon as the sole means of preventing or treating influenza or any other medical condition. Always consult with a qualified healthcare professional before making any changes to your diet or treatment plan. Additionally, the author and publisher of this article disclaim any liability for any adverse effects or consequences resulting from the use of chicken soup or any other remedy discussed in this article.