Chemical Compounds in Some Foods Can Constrain Sars-Cov-2 Enzyme
Science Times –
A new study by North Carolina State University biologists shows that chemical compounds found in foods or beverages such as green tea, chocolates, and muscadine grapes are found to have the ability to bind and stop the function of a specific enzyme or protease in the SARS-CoV-2 that causes COVID-19 infection.
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