Effect of honey consumed on COVID-19 patients over time

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.

Autorentext

Doctorado en bioquímica y 5 años de experiencia trabajando como profesor universitario y supervisor de estudiantes. Tengo más de 10 años de experiencia en análisis químicos y biológicos.He escrito varios estudios en diversas revistas internacionales. He trabajado con los análisis durante varios años, tanto en mis estudios como en mi vida laboral en hospitales.