FOOD SCIENCE RESEARCH CONTRIBUTION TO THE PREVENTION OF SARS-COV-2 INFECTION AND COVID-19 PANDEMIC TREATMENT

  • Jack N. Losso

Abstract

SARS CoV-2 virus is primed by proteases before it attaches to host cells and causes the Coronavirus Diseases-2019 (COVID-19). The proteases that activate SARS-CoV-2 virus can be inhibited by proteins naturally occurring in human plant foods such as legumes. Food science contribution to the fight against SARS-CoV-2 infection and COVID-19 needs to extend beyond the traditional involvement in developing and securing high quality foods to include investigating foods rich in plant protease inhibitors as novel foods for SARS-CoV-2 and COVID-19 prevention. 

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Published
2020-09-30
How to Cite
Losso, J. N. (2020). FOOD SCIENCE RESEARCH CONTRIBUTION TO THE PREVENTION OF SARS-COV-2 INFECTION AND COVID-19 PANDEMIC TREATMENT. Journal of Food Bioactives, 11. https://doi.org/10.31665/JFB.2020.11233
Section
Opinion