The effect of prophylactic vitamin C use on COVID-19 infection

Aim: In vitamin C deficiency, the immune system deteriorates and body becomes more susceptible to infections. Since levels will decrease significantly in infectious conditions due increased metabolic requirements, daily need for increases. our study, it was aimed investigate effects of 500 mg intake on COVID-19 infection during pandemic process.
 Material Method: A group consisting 100 participants who received supplements at a dose least minimum 1-3 months their diet control people did not receive were included study. While determining amount Vitamin participants; The oral food or foods containing diets (orange, tangerine, grapefruit, kiwi, pineapple, strawberry, lemon, red green peppers, tomatoes, arugula, parsley, greens such as lettuce, fresh rosehip, broccoli, cabbage, spinach) level calculated according vegetables (such vegetables). None had side suggestive toxicity. Besides height, weight, gender, age, known illness other demographic data all disease status, contact with patients, whether they COVID after examined. addition, presence symptoms, severity duration noted patients infection, both groups compared statistically terms results.
 Results: receiving less than daily; respiratory distress, found be higher, symptoms aggressive. total high-risk higher that daily, rate being lower groups.
 Conclusion: One most effective precautions taken increase resistance against is adequate intake. has been shown nutritional reduce risk getting COVID-19, severe distress well symptom duration.