Virgin coconut oil is effective in lowering C-reactive protein levels among suspect and probable cases of COVID-19

Understanding the complex pathogenesis of COVID-19 continues to evolve. With observation and quarantine as the prevailing standard of care, this study evaluated the effects of virgin coconut oil (VCO) in the biochemical markers of suspect and probable cases of COVID-19. A 28-day randomized, double-blind, controlled intervention was conducted among 63 adults in two isolation facilities in Santa Rosa City, Laguna, Philippines. The participants were randomly assigned to receive either a standardized meal (control) or a standardized meal mixed with a predefined dosage of VCO. Changes in clinical markers were measured at three time points (day 0, 14, and 28), with daily monitoring of COVID-19 symptoms. Participants in the intervention group showed a significant decline in the C-reactive protein level, with the mean CRP level normalized to <= 5 mg/dL on the 14th day of the intervention. As an adjunct therapy, meals mixed with VCO is effective fostering faster recovery from COVID-19.

Automated summary

The study showed that adding virgin coconut oil to meals can help reduce C-reactive protein levels in suspected and probable cases of COVID-19, leading to faster recovery from the disease.