Tannins in wine and coronavirus

Tannins wine and coronavirus . The tannic acid found in grapes and wine inhibits two key enzymes in the coronavirus.
Upon contact, the latter can no longer penetrate human cells.
At the end of the year, American researchers demonstrated in vitro that polyphenols in grapes and wine alter the way the Sars-Cov2 virus that causes Covid-19 replicates and spreads.
Tannins wine and coronavirus

Tannins in wine and coronavirus

The Taiwan Medical University has found that the tannins in wine effectively inhibit the activity of two key enzymes of the virus, which can then no longer enter cell tissue.
“Of all the natural compounds that we test in the laboratory, tannic acid is the most effective,”
Mien-Chie Hung, molecular biologist and university president, told TVBS.
He also recalled the good results obtained with experimental tannic acid treatments in 2003 during the SARS pandemic.
The researcher is hopeful that a pharmaceutical treatment will be developed soon. Meanwhile, he recommends that citizens consume foods and drinks rich in tannins to boost their immunity.
“This is the case with grapes, wine, bananas, tea and vegetables.
While that pharmaceutical treatment arrives, it is best to take precautions and follow the advice given by the WHO, regarding:
a.-Keep a safe distance. They advise 20 meters of distance between people, when they meet.
b.- Continuously wash your hands, to avoid contagion.
c.- Use protective masks.
As preventive measures, it is advisable to disinfect as far as possible all the objects that we are going to touch and that are not usually with us.
There is talk at this time of different mutations that this virus may undergo, and that we will have to closely monitor its evolution.
Finally, to say that any measure is insufficient to prevent the spread of this virus that has spread throughout the world, with catastrophic results for the world population, and substantial losses for the economies of all countries.
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