دوره 9، شماره 2 - ( 2-1403 )
جلد 9 شماره 2 صفحات 332-325 |
برگشت به فهرست نسخه ها
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Abu Salma B M, Ibrahim M O, Tarawneh H N A, Al- Rabadi N, Elmoumani A I. The Effectiveness of Garlic Consumption on Improving Anosmia and Dysgeusia in Patients with COVID-19. JNFS 2024; 9 (2) :325-332
URL: http://jnfs.ssu.ac.ir/article-1-681-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-681-fa.html
The Effectiveness of Garlic Consumption on Improving Anosmia and Dysgeusia in Patients with COVID-19. Journal of Nutrition and Food Security. 1403; 9 (2) :325-332
The Effectiveness of Garlic Consumption on Improving Anosmia and Dysgeusia in Patients with COVID-19
چکیده: (881 مشاهده)
Background: Anosmia and dysgeusia are symptoms associated with COVID-19 infection following the announcement of the disease as a pandemic. Moreover, there is no effective treatment for the disease. Garlic is a well-known herb with antimicrobial and antiviral properties. This study evaluates the potential therapeutic effect of garlic consumption on reducing the recovery time from anosmia and dysgeusia symptoms among participants with COVID-19. Methods: 388 Jordanian participants with COVID-19 infection were enrolled in an online computer-assisted web survey during the period from 20th September 2021 to 20th January 2022. The survey consisted of three constructs; socio-demographic profile, symptoms associated with COVID-19, and frequency of garlic and onion consumption used during the infection. Results: The results of this study showed that almost half of the participants were between 20-40 (193, 49.7%); most of them complained about fever, fatigue, anosmia, and dysgeusia and used onion (20, 93%) and garlic (29, 23%) to alleviate symptoms of the disease. In total, 40.7% of garlic-using participants recovered from anosmia within the first 11-15 days, whereas 35.3% recovered between 6-10 days. Results also revealed that there was no correlation between garlic consumption and recovery from dysgeusia. Hence, there was a weak inverse association between garlic consumption and recovery time from anosmia. Conclusion: The authors concluded that consumption of garlic will enhance immune system during the fight against COVID-19. There is need for further study to identify the proper amount of garlic consumption to relieve anosmia symptoms during COVID-19. |
دریافت: 1401/4/27 | انتشار: 1403/3/1 | انتشار الکترونیک: 1403/3/1
| بازنشر اطلاعات | |
 |
این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است. |
