Effect of honey consumed on COVID-19 patients over time

ISBN-13: 9786138962113 / Angielski / Miękka / 56 str.

Dr.Ahmed Chyad Abbas Al-Barqaawee

Opis

This study is concerned with COVID-19 pandemic and subjects were divided into three main groups honey consumed of COVID-19 patients , without honey consumed of COVID-19 patients and control group. The Patients were identified (Vitamin A, Vitamin C, Vitamin E, GSH, GPx, SOD, CAT, MDA) and then repeat the process of determining the variables every seven days. In addition to giving COVID-19 patients a kilogram of honey divided into different quantities and different times and compere with second group and examined by PCR technique. These variables measured the concentration by using (ELISA) and spectrophotometer. All variables there was a significant difference and correlation between the patients and control group (p 0.05). From our findings we can conclude that COVID-19 patients are the prone to deplete the levels of antioxidant substances and increased oxidative stress in COVID-19 can distort body's immune function while the increasing susceptibility to other infectious disease, the consumed honey that effect on immune system in COVID-19 patients over time because honey work similar to antioxidant.

O autorze

Al-Barqaawee, Dr.Ahmed Chyad AbbasDoctorate in biochemistry and 5 years' experience of working as a university lecturer and student supervisor. I have more than 10 years of experience in chemical and biological analyzes.I have written several studies in various international magazines. The analysis I have worked with for several years, both in my study and work life in hospitals.