Grape juice minimizes inflammation and reduces hospitalization time in patients with COVID-19.

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dc.contributorCRISLANE 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.
dc.creatorCOSTA, C. de M.
dc.creatorSILVA, A. S.
dc.creatorSOUSA, A. E. P. de
dc.creatorMOURA, R. C. de
dc.creatorSILVINO, V. O.
dc.creatorBIASOTO, A. C. T.
dc.creatorBARROS, D. S. L.
dc.creatorBARROS, E. M. L.
dc.creatorSOUSA, L. da R.
dc.creatorMACEDO, J. L.
dc.creatorABREU, L. L. de C.
dc.creatorMARTINS, M. do C. de C. e
dc.creatorWERNECK, G. L.
dc.creatorMOREIRA, D. de L.
dc.creatorGOMES, R. B. B.
dc.creatorSANTOS, M. A. P. dos
dc.date2026-02-26T13:55:16Z
dc.date2026-02-26T13:55:16Z
dc.date2026-02-26
dc.date2025
dc.date.accessioned2026-07-07T05:11:04Z
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.identifierRevista Interfaces: Saúde, Humanas e Tecnologia, v. 12, n. 4, p., 2025., Revista Interfaces: Saude, Humanas e Technologia, 2025
dc.identifier2317-434X
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1184708
dc.identifierttps://doi.org/10.16891/2317-434X.v12.e4.a2024.pp4941-4954
dc.identifier.urihttp://hdl.handle.net/123456789/483253
dc.languageeng
dc.rightsopenAccess
dc.subjectSuco de uva
dc.subjectCOVID-19
dc.subjectSuco de Fruta
dc.subjectUva
dc.subjectInflamação
dc.subjectDoença Respiratória
dc.subjectGrapefruit juice
dc.subjectGrape juice
dc.subjectAnti-inflammatory activity
dc.subjectRespiratory tract diseases
dc.titleGrape juice minimizes inflammation and reduces hospitalization time in patients with COVID-19.
dc.typeArtigo de periódico

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