Virgin coconut oil is effective in lowering C-reactive protein levels among suspect and probable cases of COVID-19

Journal of Functional Foods

Jacus S. Nacis¹  Keith V. Tanda²  Imelda Angeles-Agdeppa³  Fabian M. Dayrit³  Mario V. Capanzana³ 

[1] Corresponding author.;Department of Chemistry, Ateneo de Manila University, Quezon City 1108, Philippines;Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1631, Philippines;

关键词: COVID-19;    Virgin coconut oil;    C-reactive protein;    Lauric acid;    Monolaurin;   

DOI  :  

来源: DOAJ

【 摘 要 】

Understanding the complex pathogenesis of COVID-19 continues to evolve. With observation and quarantine as the prevailing standard of care, this study evaluated the effects of virgin coconut oil (VCO) in the biochemical markers of suspect and probable cases of COVID-19. A 28-day randomized, double-blind, controlled intervention was conducted among 63 adults in two isolation facilities in Santa Rosa City, Laguna, Philippines. The participants were randomly assigned to receive either a standardized meal (control) or a standardized meal mixed with a predefined dosage of VCO. Changes in clinical markers were measured at three time points (day 0, 14, and 28), with daily monitoring of COVID-19 symptoms. Participants in the intervention group showed a significant decline in the C-reactive protein level, with the mean CRP level normalized to ≤ 5 mg/dL on the 14th day of the intervention. As an adjunct therapy, meals mixed with VCO is effective fostering faster recovery from COVID-19.

【 授权许可】

Unknown