Tannins in wine and the 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.
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."