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 Products For Poultry
Where nature meets nurture….
Our planet contains nearly 1031 viruses and their ubiquity also invaded the marine environment, where in every 200 litre of water nearly 5000 viral genotypes are present (Breitbart and Rohwer, 2005; Suttle, 2005).
Nature provides more reliable source of antiviral agents:
PHYTOVIR is a revolutionary technology that combines with Phytogenic extracts of Shallots, Garlic and Capsicum, Herbal Antioxidants fortified with coated Vit-C, Vit-E & Herbal anti-inflammatory compounds and Immunomodulators.
PHYTOVIR as an Immune enhancer & is helpful as supportive care in VIRAL outbreaks like IBH, IB, IBD, CIA, LPAI and Marek’s.
Aviadenoviruses have been most commonly associated with IBH (mainly types D and E), hydropericardium syndrome (type C), gizzard erosions (type A), and respiratory diseases. Aviadenoviruses have also been suspected as a cause of egg production problems in broiler breeder & laying hens (EDS) and viral arthritis/tenosynovitis.
Mode of Action
Mainly these therapeutic plants phytochemicals target the enzymes that are involved in replication and integration of virus into host cell. In case of DNA viruses restricted entry of viral particles into host cell or inhibition of viral replication into the host cells were most frequent mode of actions. Destruction of viral envelop was also one of the identified mode of action against DNA viruses.
Benefits of PHYTOVIR
  • PHYTOVIR is helpful as supportive care in IBH, IBD, and CIA.
  • PHYTOVIR activating the immunity system by prevent and treatment of all kinds of conditions caused by viral diseases.
  • PHYTOVIR reduces mortality in Viral outbreaks.
  • PHYTOVIR fights oxidative stress and inflammation during disease course.
  • PHYTOVIR improves internal functioning and can restore organ function of body.
  • PHYTOVIR along with anti-microbials it helps in checking secondary infections
Potential therapeutic plants
Nature provides more reliable source of antiviral agents; viz. plants phytochemicals; almost 40% of currently available drugs are direct or indirect derivatives of plants.

Shallot & Garlic: A shallot, which has the scientific name Allium cepa, contains more flavonoid and phenol antioxidants, one of the best anti-inflammatory foods for reducing free radical damage and fighting various chronic diseases. Both shallots and garlic produce biochemical reactions that are known to fight infections, viruses and inflammation. Allicin found in the shallot, garlic and onions is also a powerful antimicrobial that offers protection against a wide range of bacteria, including some multidrug-resistant bacteria that are especially dangerous.

Two sets of compounds make up the majority of shallots’ known healing properties: sulfur compounds, such as allyl propyl disulphide (APDS), and flavonoids, such as quercetin. Shallot have been studied, researchers have found that the vegetable’s antioxidant enzymes (especially superoxide dismutase and glutathione peroxidase) help fight common illnesses and more serious infections, too.

Shallots exhibited the highest level of antiviral activity against ADV3 and ADV41 infection from 0 to 2h, during the early period of virus replication. MTT assay with human lung carcinoma (A549) cells proved to be a rapid and sensitive assay system for screening anti-adenoviral drugs.

Capsicum: Contains capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals containing a series of homologous branched and straight chain alkyl vanillylamides, collectively called capsaicinoids, as their chief chemical entity. Capsicum is rich in Vitamin C (ascorbic acid) and Zinc. It is also high in Vitamins, A, C, beta carotene, iron, calcium and potassium. Capsicum also contains magnesium, phosphorus, sulphur, B-complex vitamins, sodium and selenium.

Antiviral activity: Capsicum has been found to be rich in chemicals that are potent against a range of viruses; an example is cis-capsaicin, which is active against herpes simplex virus (HSV) ailment in guinea pigs. Cis-capsaicin is reported to block viral replication cycle. Similarly, capsaicin has been reported to exhibit special effects on sensory neurons, which are directly involved in spreading and persistence of HSV infection. Antiviral activity of capsicum also evaluated by Pereeira JAP et al., (2016).

Antibacterial effects: Capsicum has been reported to exhibit significant antimicrobial activity against many microorganisms such as Proteus mirabilis, Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli. Anti-fungal activity: CAY-1, a novel saponin isolated from C. frutescens, was found to be active against 16 different fungal strains, it acted by disrupting the membrane integrity of fungal cells.
In usual viral outbreaks use at the rate of 1g per 5Kg bodyweight in drinking water in 4th week of life (after 21st day vaccine) 3 times in a week (i.e. on alternate days)
But in severe cases use at the rate of 1g per 3 to 4kg bodyweight as per severity of disease and mortality suspected of IBH.
In mixed bacterial infections, coryza, CRD outbreaks and respiratory sound problems use at the rate of 1g per 5Kg B.Wt.

USAGE GUIDELINE: Use in morning hours in fresh water (this medicated water should be finished within 3 to 4 hours).
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