Ranim Youssef * ⁽¹⁾ , Yasser Kerahili ⁽¹⁾ and Ghayath Abbas⁽¹⁾

(1). Faculty of Technical Engineering, Tartous University, Tartous, Syria.

(*Corresponding author: Ranim Yousef, Email: ranimyousef236@gmail.com).

Received: 22/11/2023                           Accepted:3/01/2024

Abstract

This study aimed to investigate the effectiveness of fortified bread against common diseases such as Corona. This research was based on the fact that vitamin and mineral deficiencies are mainly the causes of many diseases.  However, malnutrition can be combated by fortifying daily eaten foods. One of the basic criteria of food fortification is the selection of appropriate food ingredients. The chosen ingredients must be from the food commonly eaten by the targeted group of people (Corona patients aged between (20 -70) years old). Moreover, these ingredients must be economically afforded and available throughout the year. Flour and bread made from it are the best food items for fortification because they fulfill these requirements. The importance of this research comes from that it proposes a process of food fortification and enrichment it where it was conducted in two stages First step is fortifying bread by adding iron and zinc due to the loss of these two elements during the milling process. The second step is obtaining flour and enriching it with vitamin (C) due to the lack of this vitamin in the composition of flour. A remarkable improvement was reached after eating the fortified bread. Positive indicators were obtained revealing improvement of patients’ conditions and occurrence of recovery. These indicators include decrease in the percentage of neutrophils which was high during infection before eating the proposed fortified bread. The range of this value was (74-48)% before eating the proposed fortified bread. Moreover, the percentage of lymphocytes increased and became in the range (20-48%)

Key words: Iron , Zinc, Corona (covid -19), Neutrophils, Lymphocytes-NLR.

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