Title:Antiviral Properties of Food Plants could help to Reduce Contagion and
Severity in SARS-CoV-2 Infection
Volume: 8
Author(s): Betina Cardoso*
Affiliation:
- North Patagonia Technological Science Center, Andean Patagonian Institute of Biological and Geoenvironmental
Technologies, IPATEC, National Council for Scientific and Technical Research CONICET, Group of Applications in
Energy and Technology, EnTec, National University of Comahue, UNCo, San Carlos de Bariloche, Argentina
Keywords:
SARS-CoV-2, COVID-19, throat, infection, medicinal, edible plants.
Abstract:
Introduction: It is important to find tools to help patients and prevent viral diffusion of
pneumonia caused by the 2019 novel coronavirus (2019-nCoV or SARS-CoV-2). Recent articles
have reported site-specific SARS-CoV-2 infection on a patient's body, specifically a very active replication
in the throat and upper respiratory tract, even at the mild stage of the disease, which
shows its efficient viral transmission in sputum.
Materials and Methods: An alternative that may be feasible is to resort to scientific studies that demonstrate
the antiviral potential of medicinal plants species through in-vitro and in-vivo experiments
to alleviate symptoms and prevent the spread of contagion. A literature search on Scopus
and PubMed on herbs and foods with antiviral properties was performed.
Results: This resulted in hundreds of publications showing a diversity of plants with antiviral effects
against different virus infections. This article focuses on plants that are of common use,
which could act against COVID-19.
Conclusion: Herbs and foods with demonstrated antiviral potential have been identified, limiting
SARS-CoV-2 spread by interfering with ACE2 protein on infection sites. The analysis of transdisciplinary
knowledge allows us to connect previous research on the action of common plants and
foods on viruses to limit the replication of SARS-CoV-2 in the throat and upper respiratory tract.
