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Virgin coconut oil (VCO) study results on COVID-19 suspect and probable cases released by DOST-FNRI

Results of the study on virgin coconut oil (VCO) as dietary supplement among COVID-19 probable and suspect cases showed that 5 of the 29 patients who were served meals with VCO manifested diminishing signs and symptoms as early as the second day, while only one patient served with the same meals but without VCO showed similar improvement.


This is according to the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) in a virtual presser dubbed as “Seeing Beyond COVID-19: The VCO Study - Effects of Virgin Coconut Oil among Suspect and Probable Cases” on December 3, 2020.


The VCO Group of patients who were served meals with VCO showed no COVID-19 related symptoms at Day 18, while symptoms persisted in some patients of the Control Group of patients who were served the same meals without VCO until Day 23, DOST Secretary Fortunato T. dela Peña further stated in the presser. Secretary dela Peña added that VCO could be used as an adjunct supplement to probable and suspect COVID-19 cases to help prevent symptoms from becoming severe.


However, more studies are needed to determine the effectiveness of VCO as adjunct therapy for COVID-19 patients with other co-morbidities, Secretary dela Peña clarified. Dr. Agdeppa added that aside from monitoring the signs and symptoms of COVID-19 among the study volunteers, the research team also noted that the mean C-Reactive Protein of CRP levels in the VCO Group normalized to 5 milligrams per liter or less as early as Day 14.


Dr. Dayrit, also an Academician of the DOST-National Academy of Science and Technology and President of the Integrated Chemists of the Philippines, supported the results of the DOST-FNRI VCO study, saying that several studies have proven the promising anti-viral properties of VCO and more studies are warranted to explore its full potential.


This VCO study does not only have promising contribution to the prevention and management of symptoms among COVID-19 suspect and probable cases, but could also provide a boost to the coconut industry and the millions of coconut farmers who depend on the “tree of life” to uplift their quality of life.

 

Reference: Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI)


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