Scientists find compounds in dark chocolate can block COVID-19

According to a new study by plant biologists at North Carolina State University. The researchers’ study aimed to assess the potential impact of certain nutraceuticals in foods and herbal medicines to prevent or affect the health effects of COVID-19. He used computer simulations and laboratory studies to examine how the Mpro protein – an important player in the virus’s replication and transcription processes – reacted to specific compounds in certain plant foods known for their anti-inflammatory and antioxidant properties. .

Computer study and laboratory
For the computer simulation phase of the study, the researchers used two different types of software to perform “docking simulations,” a computer simulation technique used to model the potential interaction between two molecules. Simulations showed that chemical compounds from two different varieties of muscadine grapes, cocoa powder, dark chocolate and green tea all bind to different parts of the Mpro protein and fill “pockets” on the enzyme, disabling its normal functions. And the in vitro lab phase of the study found that green tea and grape extracts completely inhibited Mpro activity, and cocoa and dark chocolate reduced activity by 40 to 50 percent. “Plants use these compounds to protect themselves, so it’s no surprise that the leaves and skins of plants contain these beneficial compounds,” said De-Yu Xie, PhD, professor of plant and microbial biology at NC State and corresponding author of the study.

More research is needed
No human trials have been conducted to assess the effects of certain foods on the SARS-CoV-2 virus. Scientists are offering further research to determine whether certain foods and herbal remedies have a protective effect against COVID-19.