Effects of Antioxidant Nutraceutical and Functional Foods on Protein Profile of Tuberculosis Patients in Jos Metropolitan, Nigeria

Introduction: Tuberculosis (TB) is a significant global cause of morbidity and mortality, especially when combined with the HIV pandemic.Nutritional deficiencies have long been linked to a higher risk of contracting infectious diseases.TB and HIV infections frequently co-occur and can cause extreme wasting.The study's objective was to evaluate the possible effect of antioxidant nutraceuticals and functional foods on the protein profile of tuberculosis patients.Methods: Subjects were given a ready-to-use form of processed soybean seeds (Glycine max.) and Date fruits for six months.Blood samples were collected at baseline, midline (3 months into the intervention), and endline (6 months into the intervention) to test for serum total protein, albumin, and C-reactive protein. Results:The findings indicated a gradual rise in serum total proteins and albumin levels, along with a gradual decline in C-reactive protein levels.Almost all intervention groups displayed a statistically significant difference from the baseline to the midline and endine (p < 0.05). Conclusion:In conclusion, after six months of consuming functional foods and antioxidant nutraceuticals, most subjects showed a notable improvement in their serum protein profile compared to both the control group and their baseline values.