10.30699/jambs.29.133.83Background & Objective: Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a worldwide pandemic disease. There is currently no effective cure for this virus, but some types of herbs can be a good choice for reducing its symptoms.There are some reports that Thymus vulgaris has high antioxidant compounds effective in strengthening the immune system, as well as antiviral effects in reducing the respiratory symptoms. Therefore, we speculated that T. vulgaris could be useful for reducing some of the symptoms in patients suffering from coronavirus disease 2019 (COVID-19).Materials & Methods: First, thyme essential oil was prepared, and a questionnaire regarding the patients' symptoms was designed. Then, 83 patients with COVID-19 were randomly selected and divided into control and thyme-receiving groups. The questionnaire was completed and emphasized to consume 5 mL of the syrup or essential oil three times per day. Finally, one week after the first visit, the questionnaire was completed again to determine the effects of thyme on the mentioned symptoms.Then, the test results were reviewed and reported. Results:The results one week after taking thyme showed that the fever (P<0.027), dizziness (P<0.003), cough, dyspnea, muscular pain, headache, anorexia, weakness and lethargy, fatigue, and chest wall pain were significantly reduced (P<0.001). Also, blood urea nitrogen (BUN) (P<0.004), neutrophil count (P<0.001), and calcium were (P<0.034) decreased, but lymphocyte count was increased significantly (P<0.001). Conclusion:Thyme plant, which has high antioxidant properties, strengthens the immune system, and by inducing the antiviral effect could reduce the symptoms of coronavirus; therefore, it is recommended for reducing the symptoms of COVID-19.

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Background and Aim: Stroke, mainly caused by atherosclerosis, is the second leading cause of death worldwide. Atherosclerosis may be caused by spleen dysfunction, and oxidative stress intensifies the brain damage induced by cerebral ischemia. According to the studies, cinnamon and lentils as hot and cold temperaments, respectively, contain antioxidant compounds and affect spleen function. This study investigated and compared the effect of cinnamon and lentils in preventing stroke. Materials and Methods: Cinnamon and lentil extracts were injected intraperitoneally daily to adult male Wistar rats for 30 days, and at the end, a rotarod test was carried out. Then, blood samples were taken from their eyes. The rats were submitted to the ischemic stroke, and the activity level of Catalase (CAT), Superoxide Dismutase (SOD), and total antioxidant were measured. The ischemic stroke model was implemented using the MCAO method. Infarct area and ischemic tolerance were measured by the MCAO (Middle Cerebral Artery Occlusion) method, and infarct volume was assessed by 2,3,5-triphenyl tetrazolium chloride. Results: Chronic use of lentil extract decreased motor function, CAT, SOD, and total antioxidant activity compared with cinnamon extract. The cinnamon extract improved the ischemic tolerance and reduced the infarct size. The group receiving lentil extract could not tolerate ischemia and died during the experiment. Conclusion: It seems that diet adjustment can effectively reduce the incidence of stroke or its complications. Awareness of food temperament and its relationship with various diseases can reduce disease burden, though further studies should be conducted on this topic.

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