Scientists find compounds in dark chocolate can block COVID-19

Chemical compounds in certain foods, including dark chocolate, cocoa powder, green tea and muscadine grapes, can interfere with the ability of the SARS-CoV-2 virus to replicate and cause symptoms of COVID-19, according to a new study by plant biologists at North Carolina State University. The researchers’ study aimed to assess the potential impact of specific nutraceuticals on foods and medicinal plants to prevent or affect the health outcomes of COVID-19. He used computer simulations and laboratory studies to observe how the Mpro protein – an important player in the replication and transcription processes of the virus – reacted to specific compounds in certain plant foods known for their anti-inflammatory and antioxidant properties.

Computer and laboratory study
For the computer simulation phase of the study, the researchers used two different types of software to perform “plug-in simulations”, a computer simulation technique used to model the potential interaction between two molecules. The simulations showed that the chemical compounds of two different varieties of muscadine grapes, cocoa powder, dark chocolate and green tea, all bound to different portions of the Mpro protein and filled “pockets” in the enzyme, disabling its normal functions. And the in vitro lab phase of the study found that green tea and grape extracts completely inhibited Mpro activity, and cocoa and dark chocolate reduced the activity by 40 to 50 percent. “Plants use these compounds to protect themselves, so it is not surprising that plant leaves and films contain these beneficial compounds,” said De-Yu Xie, PhD, professor of plant and microbial biology at NC State and corresponding author of the study.

More research needed
No human trials have been conducted to assess the effects of certain foods on the SARS-CoV-2 virus. Scientists propose additional research on whether certain foods and medicinal plants have a protective effect against COVID-19.