Grapes, green tea, cacao and chocolate against COVID-19
November 2020
North Carolina State University, Raleigh, USA
The ability of different plant flavonoids to bind to and inhibit the main protease (Mpro) of SARS-CoV-2 was analysed via in silico docking simulations and in vitro inhibitory experiments. Five compounds were identified to have anti-Mpro activity. Crude extracts from green tea, cacao, chocolate, and two muscadine grapes, which are rich in flavan-3-ols and proanthocyanidins, also showed inhibitory effects on the Mpro activity. Based on these data, the authors propose that increased consumption of these common products can enhance COVID-19 prevention.
Docking characterization and in vitro inhibitory activity of flavan-3-ols and dimeric proanthocyanidins against the main protease activity of SARS-CoV-2
De-Yu Xie
Added on: 01-04-2021
[1] https://www.frontiersin.org/articles/10.3389/fpls.2020.601316/full[2] https://news.ncsu.edu/2020/11/food-chemical-compounds-can-inhibit-a-key-sars-cov-2-enzyme/
