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dc.contributor.authorCOSTA, C. de M.
dc.contributor.authorSILVA, A. S.
dc.contributor.authorSOUSA, A. E. P. de
dc.contributor.authorMOURA, R. C. de
dc.contributor.authorSILVINO, V. O.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorBARROS, D. S. L.
dc.contributor.authorBARROS, E. M. L.
dc.contributor.authorSOUSA, L. da R.
dc.contributor.authorMACEDO, J. L.
dc.contributor.authorABREU, L. L. de C.
dc.contributor.authorMARTINS, M. do C. de C. e
dc.contributor.authorWERNECK, G. L.
dc.contributor.authorMOREIRA, D. de L.
dc.contributor.authorGOMES, R. B. B.
dc.contributor.authorSANTOS, M. A. P. dos
dc.date.accessioned2026-02-26T13:55:16Z-
dc.date.available2026-02-26T13:55:16Z-
dc.date.created2026-02-26
dc.date.issued2025
dc.identifier.citationRevista Interfaces: Saúde, Humanas e Tecnologia, v. 12, n. 4, p., 2025., Revista Interfaces: Saude, Humanas e Technologia, 2025
dc.identifier.issn2317-434X
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1184708-
dc.descriptionAbstract: 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSuco de uva
dc.subjectCOVID-19
dc.titleGrape juice minimizes inflammation and reduces hospitalization time in patients with COVID-19.
dc.typeArtigo de periódico
dc.subject.thesagroSuco de Fruta
dc.subject.thesagroUva
dc.subject.thesagroInflamação
dc.subject.thesagroDoença Respiratória
dc.subject.nalthesaurusGrapefruit juice
dc.subject.nalthesaurusGrape juice
dc.subject.nalthesaurusAnti-inflammatory activity
dc.subject.nalthesaurusRespiratory tract diseases
riaa.ainfo.id1184708
riaa.ainfo.lastupdate2026-02-26
dc.identifier.doittps://doi.org/10.16891/2317-434X.v12.e4.a2024.pp4941-4954
dc.contributor.institutionCRISLANE 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.
Aparece en las colecciones:Artigo em periódico indexado (CNPMA)

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