https://www.hangthecensors.com/479600.html
(Natural News)
A study published in the journal
Frontiers in Plant Science shows that chemical compounds in green tea and other plant-based foods can block the activity of a key enzyme in the replication of SARS-CoV-2, the virus responsible for COVID-19.
Researchers at
North Carolina State University (NC State) found that many polyphenols in these foods are able to inhibit the function of “main protease” (Mpro) by directly binding to it. Without the activity of this enzyme, SARS-CoV-2 cannot remain viable for long.
“Mpro in SARS-CoV-2 is required for the virus to replicate and assemble itself. If we can inhibit or deactivate this protease, the virus will die,” said co-author De-Yu Xie, a professor of plant and microbial biology at NC State. The study was published on Nov. 30 and was funded by the