Spanish study reveals that Organosulfur compound from garlic and onions reduce COVID-19 disease severity in the elderly
Nikhil Prasad Fact checked by:Thailand Medical News Team Aug 28, 2024 3 months, 3 weeks, 3 days, 23 hours, 53 minutes ago
A Promising Natural Solution
In a significant development from Spain, a recent study has demonstrated that a compound derived from garlic and onions can effectively reduce the severity of COVID-19 symptoms in elderly individuals. This finding offers hope for a natural and accessible method to manage the impact of the virus, particularly in vulnerable populations. The research, conducted by experts from various Spanish institutions, sheds light on the potential benefits of incorporating organosulfur compounds into daily diets as a preventive measure against severe COVID-19 outcomes.
Spanish study reveals that Organosulfur compound from garlic and onions reduce
COVID-19 disease severity in the elderly.
The Study and Its Significance
This
Medical News report highlights the research that evaluated the impact of daily consumption of a concentrated garlic and onion extract on COVID-19 symptoms among elderly nursing home residents. The study, led by a team from the Clinical Microbiology Department of Hospital Universitario Clínico San Cecilio, involved participants from the Nursing Home “Residencia de Mayores Claret” in Granada. Over 36 weeks, the volunteers consumed a daily capsule rich in organosulfur compounds derived from garlic and onion, which are known for their antiviral and anti-inflammatory properties.
The researchers observed a significant reduction in the number and severity of COVID-19 symptoms in the group that received the garlic and onion extract compared to the control group.
Key Findings: Efficacy of Organosulfur Compounds
The study's results are compelling. Among the 50 volunteers who participated, only 11 contracted COVID-19. Of these, five were in the treatment group, and six were in the control group. Interestingly, those who received the garlic and onion supplement experienced significantly milder symptoms. The most common symptoms, such as cough, fatigue, and loss of appetite, were less severe in the treatment group.
Additionally, the duration of antigen-positive days was shorter in the group that received the supplement, indicating a quicker recovery time. The study also monitored other health parameters, including weight and blood pressure, and found no significant adverse effects, further supporting the safety of the supplement.
The Science Behind Garlic and Onion Compounds
Garlic (Allium sativum L.) and onion (Allium cepa L.) are rich in phytochemicals, particularly sulfur-containing compounds such as allicin, diallyl disulfide, and diallyl trisulfide. These compounds have been widely studied for their health benefits, including their antimicrobial, antiviral, and anti-inflammatory properties. In the context of COVID-19, these compounds are believed to modulate the immune system, potentially reducing the severity of the disease.
The study findings provide preliminary evidence that the daily consumption of garlic and onion extract could be a valuable tool in managing COVID-19 symptoms, especially in older adults who are more susceptible to severe outcomes. The resea
rchers suggest that the immunomodulatory properties of these compounds may help to prevent the exaggerated immune response, known as a cytokine storm, which is often responsible for the severe complications associated with COVID-19.
Broader Implications and Public Health Benefits
The implications of these findings extend beyond the immediate study population. As COVID-19 continues to pose a global health threat, especially among the elderly and those with comorbidities, natural compounds like those found in garlic and onions could play a crucial role in public health strategies. By potentially reducing the severity of the disease, these supplements could decrease the burden on healthcare systems and improve the quality of life for those at high risk.
Moreover, the use of such natural products is appealing because they are generally safe, widely available, and inexpensive. This makes them an accessible option for preventive healthcare, particularly in low-resource settings where access to vaccines and antiviral medications may be limited.
Conclusions: A Step Toward Natural Prevention
In conclusion, this retrospective study offers promising evidence that garlic and onion extracts can reduce the severity of COVID-19 symptoms in elderly individuals. The findings suggest that these organosulfur compounds could be integrated into broader public health strategies to combat COVID-19, particularly in populations at greater risk of severe disease. While more research is needed to fully understand the mechanisms at play and to confirm these results in larger, more diverse populations, the potential benefits of such natural interventions are clear.
The study findings were published in the peer-reviewed journal: Foods.
https://www.mdpi.com/2304-8158/13/17/2718
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