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The monograph is devoted to the issues of ecological immunology: the problem of reducing the protective properties of the body under the influence of an unfavorable environment and the possibility of improving the functionality of the immune system through the use of food additives and flavoring seasonings traditionally used in the diet of the population are considered; the data of field and laboratory studies are given, which made it possible to identify the antimicrobial and immunostimulating properties of the most commonly used food spices. It is intended for scientists, students of medical universities and practitioners involved in the problem of increasing the protective properties of the body.