Título:	Grape juice minimizes inflammation and reduces hospitalization time in patients with COVID-19.
Autoria:	COSTA, C. de M. SILVA, A. S. SOUSA, A. E. P. de MOURA, R. C. de SILVINO, V. O. BIASOTO, A. C. T. BARROS, D. S. L. BARROS, E. M. L. SOUSA, L. da R. MACEDO, J. L. ABREU, L. L. de C. MARTINS, M. do C. de C. e WERNECK, G. L. MOREIRA, D. de L. GOMES, R. B. B. SANTOS, M. A. P. dos
Afiliação:	CRISLANE DE MOURA COSTA, UNIVERSIDADE FEDERAL DO PIAUÍ; ALEXANDRE SERGIO SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; AISLAN ERICK PEREIRA DE SOUSA, UNIVERSIDADE FEDERAL DO PIAUÍ; RAYANE CARVALHO DE MOURA, UNIVERSIDADE FEDERAL DO PIAUÍ; VALMIR OLIVEIRA SILVINO, UNIVERSIDADE FEDERAL DO PIAUÍ; ALINE TELLES BIASOTO MARQUES, CNPMA; DÉBORA SANTOS LULA BARROS, UNIVERSIDADE DE BRASÍLIA; ESMERALDA MARIA LUSTOSA BARROS, UNIVERSIDADE FEDERAL DO PIAUÍ; LEONARDO DA ROCHA SOUSA, INSTITUTO FEDERAL DO PIAUÍ; JOYCE LOPES MACEDO, UNIVERSIDADE FEDERAL DO PIAUÍ; LAIS LIMA DE CASTRO ABREU, UNIVERSIDADE FEDERAL DO PIAUÍ; MARIA DO CARMO DE CARVALHO E MARTINS, UNIVERSIDADE FEDERAL DO PIAUÍ; GUILHERME LOUREIRO WERNECK, FUNDAÇÃO OSWALDO CRUZ; DAVYSON DE LIMA MOREIRA, FUNDAÇÃO OSWALDO CRUZ; REGIS BERNARDO BRANDIM GOMES, FUNDAÇÃO OSWALDO CRUZ; MARCOS ANTONIO PEREIRA DOS SANTOS, UNIVERSIDADE FEDERAL DO PIAUÍ.
Ano de publicação:	2025
Referência:	Revista Interfaces: Saúde, Humanas e Tecnologia, v. 12, n. 4, p., 2025., Revista Interfaces: Saude, Humanas e Technologia, 2025
Conteúdo:	Abstract: Inflammation and oxidative stress are the main mortality mechanisms caused by SARS-CoV-19. Grape juice has anti-inflammatory and antioxidant properties, which are believed to be beneficial in treating COVID-19. This randomized clinical trial evaluated the impact of grape juice supplementation in the treatment of patients with COVID-19. Thirty-six patients were randomized to the grape juice supplementation group (GJG, n = 20; 10 ml/kg/day) or the control group (CG, n = 16), which received conventional COVID-19 treatment protocols. Blood samples were collected at admission and discharge for analysis of oxidative stress markers. CBC, C-reactive protein levels, electrolytes and markers of renal function were obtained from medical records. Handgrip strength was also measured to assess muscle strength. The GJG presented significantly lower levels of C-reactive protein compared to the CG (16.35 ± 26.81 vs 56.51 ± 73.29, respectively) with an intragroup decrease in C-reactive protein after the procedures (p = 0.010). The strength of the non-dominant hand in the GJG improved in relation to pre-intervention levels and in the CG after the procedures (p < 0.05), there was a significantly shorter time of hospitalization for the GJG compared to the CG (6.85 ± 3.16 vs 9.94 ± 5.69 days, respectively). The addition of grape juice during COVID-19 treatment reduced inflammation levels and length of hospital stay, as well as increased upper limb functional strength in COVID-19 patients.
Thesagro:	Suco de Fruta Uva Inflamação Doença Respiratória
NAL Thesaurus:	Grapefruit juice Grape juice Anti-inflammatory activity Respiratory tract diseases
Palavras-chave:	Suco de uva COVID-19
ISSN:	2317-434X
Digital Object Identifier:	ttps://doi.org/10.16891/2317-434X.v12.e4.a2024.pp4941-4954
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMA)