Table 3.
Perception of participants, previously/currently infected by COVID-19 and who are in contact with COVID-19 patients, towards using different natural drinks, natural products, stimulant drinks, and zinc-rich foods as preventive measures
| Natural drink | Participants who are previously /currently infected by COVID-19 | Participants who are in contact to COVID-19 patients | ||
|---|---|---|---|---|
| Frequency | Percentage of participants | Frequency | Percentage of participants | |
| Ginger | 27 | 39.13 | 53 | 33.33 |
| Karkadeh | 15 | 21.73 | 25 | 15.72 |
| Cinnamon | 15 | 21.73 | 36 | 22.64 |
| Liquorice | 1 | 1.45 | 2 | 1.26 |
| Ginger and lemon | 26 | 37.68 | 63 | 39.62 |
| Fennel | 6 | 8.70 | 20 | 12.58 |
| Others | 29 | 42.02 | 52 | 32.70 |
| Not applicable | 9 | 13.04 | 33 | 20.75 |
| Natural products | ||||
| Honey | 59 | 85.51 | 109 | 68.55 |
| Blueberry | 5 | 7.25 | 6 | 3.77 |
| Mushroom | 3 | 4.35 | 6 | 3.77 |
| Echinacea | 0 | 0 | 0 | 0 |
| Thyme | 16 | 23.19 | 46 | 28.93 |
| Olive Oil | 37 | 53.62 | 78 | 49.06 |
| Basil | 5 | 7.25 | 9 | 5.66 |
| Ginseng | 2 | 2.90 | 4 | 2.52 |
| Curcuma | 27 | 39.13 | 52 | 32.70 |
| Black Seed | 36 | 52.17 | 71 | 44.65 |
| Others | 16 | 23.19 | 38 | 23.90 |
| Stimulant drinks | ||||
| Black tea | 31 | 44.93 | 80 | 50.31 |
| Green Tea | 29 | 42.02 | 48 | 30.19 |
| Turkish coffee | 23 | 33.33 | 45 | 28.30 |
| Arabic coffee | 16 | 23.19 | 54 | 33.96 |
| Nescafe and similar | 34 | 49.28 | 91 | 57.23 |
| Zinc-rich food | ||||
| Beef meat | 25 | 36.23 | 55 | 34.59 |
| Fish | 47 | 68.12 | 89 | 55.97 |
| Egg | 46 | 66.67 | 111 | 69.81 |
| Dairy products | 47 | 68.12 | 107 | 67.30 |
*No significance difference between groups, Z-test at α= 0.05