Tannic acids and proanthocyanidins in tea inhibit SARS-CoV-2 variants infection

• 全文链接

茶叶中单宁酸和原花青素抑制SARS-CoV-2变种的感染

关键词：

来源：

American Journal of Cancer Research 期刊

全文链接：

//agri.nais.net.cn/topic/downloadFile/e0717ba0-6727-44fc-93c1-36cedbf2a915

来源地址：

https://pmc.ncbi.nlm.nih.gov/articles/PMC11162682/pdf/ajcr0014-2555.pdf

资源所属：

茶学研究专题

类型：

学术文献

语种：

英语

原文发布日期：

2024-05-15

摘要：

Currently, the severe threat posed by SARS-CoV-2 has been alleviated worldwide, and the situation has transitioned to coexisting with the virus. The dietary food with antiviral activities may improve to prevent virus infection for living with COVID-19 pandemic. Teas containing enriched phenolic ingredients such as tannins have been reported to be antitumor agents as well as be good inhibitors for coronavirus. This study developed a highly sensitive and selective ultra-high performance liquid chromatography-high resolution mass spectrometric method for quantification of tannic acids, a hydrolysable tannin, and proanthocyanidins, a condense tannin, in teas with different levels of fermentation. The in vitro pseudoviral particles (Vpp) infection assay was used to evaluate the inhibition activities of various teas. The results of current research demonstrate that the tannins in teas are effective inhibitors against infection of SARS-CoV-2 and its variants.