1. Antiviral Properties of Polyphenols from Plants
- Author
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Katarzyna Chojnacka, Daniel Szopa, Grzegorz Izydorczyk, Dawid Skrzypczak, Anna Witek-Krowiak, and Katarzyna Mikula
- Subjects
Health (social science) ,viruses ,TP1-1185 ,Plant Science ,Review ,Biology ,medicine.disease_cause ,Health Professions (miscellaneous) ,Microbiology ,Virus ,antiviral properties ,chemistry.chemical_compound ,Rotavirus ,medicine ,Gallic acid ,Coronavirus ,Hepatitis ,Host (biology) ,Chemical technology ,food and beverages ,polyphenols determination ,medicine.disease ,polyphenol ,chemistry ,Polyphenol ,Superinfection ,polyphenols isolation ,Food Science - Abstract
Polyphenols are active substances against various types of viral infections. Researchers have characterized methods of how to isolate polyphenols without losing their potential to formulate pharmaceutical products. Researchers have also described mechanisms against common viral infections (i.e., influenza, herpes, hepatitis, rotavirus, coronavirus). Particular compounds have been discussed together with the plants in the biomass in which they occur. Quercetin, gallic acid and epigallocatechin are exemplary compounds that inhibit the growth cycle of viruses. Special attention has been paid to identify plants and polyphenols that can be efficient against coronavirus infections. It has been proven that polyphenols present in the diet and in pharmaceuticals protect us from viral infections and, in case of infection, support the healing process by various mechanisms, i.e., they block the entry into the host cells, inhibit the multiplication of the virus, seal blood vessels and protect against superinfection.
- Published
- 2021