Effect of Honey Consumed of COVID-19 Patients over Time and Changes in Concentrations Levels of Antioxidants and Oxidative Stress in the Patients over Time and Compare with Control Group.

Abstract

This study is concerned with COVID-19pandemic and subjects were divided into three main groups honey consumed of COVID-19 patients(n = 90),without honey consumed of COVID-19 patients(n = 30) and control group(n = 30). The determine patients in the city of Najaf during the period between July 2020 to august 2020.Patients were identified using a PCR technique, after which a 5 milliliter was withdrawnon the first day to identify(VitaminA,VitaminC,VitaminE,GSH,GPx,SOD,CAT,MDA) and then repeat the process of determining the variables every seven days.In addition to giving COVID-19patients a kilogram of honey divided into different quantities and different times and compere with second group (without honey consumed of COVID-19patients)and examined by PCR technique.These variables measured the concentration by using assay (ELISA) technique and spectrophotometer instrument. All above variables there was a significant difference and correlation in patients (p˂0.05).Also results showed changes in concentrations levels variablesof honey consumed COVID-19 a significant difference between the mean value in patients (p˂0.05)but little changesin concentrations variableswithout honey consumed of COVID-19 patients a significant difference between the mean value in patients (p˂0.05).The results showed the effect of honey consumed of COVID-19 patients over timeon patients three times a day and the patients are examined byPCR test showed Negative which more than 14 days.