Green tea and dark chocolate can weaken the SARS-CoV-2 virus

Despite promising news on the vaccine front, we do not yet have a miracle cure for COVID-19. Emphasis on again, as scientists focus on potentially promising research. For example: a recent study by plant biologists at North Carolina State University found that chemical compounds found in foods or drinks like green tea, muscadine grapes and dark chocolate may be able to inhibit the SARS-CoV-2 virus.

In a post in Science DailyStudy author De-Yu Xie explains that the tasty compounds inhibit enzymes called proteases, which are essential for healthy cells and viruses. Once these proteases are inhibited, it is only a matter of time before cell performance begins to deteriorate. In other words, chemical compounds found in everyday foods could potentially inhibit the way the coronavirus attaches or multiplies in human cells, weakening and ultimately killing the virus.

Here is how the study worked. First, the researchers performed both computer simulations and laboratory studies showing how the “main protease” (M^pro) in the SARS-CoV-2 virus reacted when confronted with anti-inflammatory and antioxidant plant chemicals. Chemical compounds in green tea, two varieties of muscadine grapes, cocoa powder, and dark chocolate were all able to bind to different parts of this main protease. “M^pro has a part that looks like a “pocket” that has been “filled in” by the chemical compounds, “Xie said. “When this pocket was filled, the protease lost its important function.”

The results may not be particularly surprising, especially since the health benefits of green tea and dark chocolate have been touted for years. “Plants use these compounds to protect themselves, so it’s no surprise that the leaves and skins of plants contain these beneficial compounds,” Xie said. But beware, dear reader: while the results of the study are promising, they are not necessarily conclusive enough that you can start sucking on hundreds of muscadine grapes. Either way, we will take any excuse to increase our consumption of dark chocolate.