The wine component could slow the progress of Covid-19 – News

Scientists in Taiwan and Cincinnati, United States, have found that tannic acid, which is a compound in wine, can inhibit the Covid-19 virus.

Sometimes this acid contains glucose and phenolic acids. Experts have indicated that “molecular analysis has shown that tannic acid forms a thermodynamically stable complex with two proteins”.

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The study was titled: “Tannic Acid Suppresses SARS-CoV-2 as a Dual Inhibitor of Major Viral Protease and Cellular Protease TMPRSS2.”

The tannic acid generated in red wine is also frequently found in herbaceous and woody plants, legumes, sorghum, as well as in fruits such as raspberries, bananas and persimmons.

Scientists further reported that the activity of tannic acid has been shown to suppress multiple biological functions in cancer cells, from energy metabolism, cell proliferation, invasion, metastasis, to anti- inflammatory.