Biologists Report Chemical Compounds in Some Foods May Affect Replication of Coronavirus

A new study by plant biologists at North Carolina State University in Raleigh has found that chemical compounds in certain foods including muscadine grapes, green tea, cacao powder and dark chocolate can bind to an enzyme, or protease, present in the SARS-CoV-2 virus, and interfere with the virus’s ability to replicate and cause COVID-19 symptoms.1

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