Study on the possible anti-COVID 19 effect of garlic essential oil.

El ajo y su posible efecto anti-COVID 19.
Mediante la técnica de GC-MS, investigadores del Departamento de Química de la Universidad Van Lang (Vietnam) identificaron diferentes sustancias activas presentes en el aceite esencial de garlic. El estudio demuestra que hasta 17 compuestos organosulfurados pueden interactuar fuertemente con los aminoácidos de la proteína ACE2 y PDB6LU7, la principal proteasa del coronavirus SARS-CoV-2. La actividad antiviral más fuerte la presentaron el disulfuro de alilo y el trisulfuro de alilo, principales compuestos azufrados presentes en el aceite esencial de ajo (51,3%). Los resultados sugieren que el aceite esencial de ajo puede contribuir a prevenir la invasión del coronavirus en el cuerpo humano.
Correction to investigation into SARS-CoV-2 resistance of compounds in garlic essential oil. Bui Thi Phuong Thuy, Tran Thi Ai My, Nguyen Thi Thanh Hai, Le Trung Hieu, Tran Thai Hoa, Huynh Thi Phuong Loan, Nguyen Thanh Triet, Tran Thi Van Anh, Phan Tu Quy, Pham Van Tat, Nguyen Van Hue, Duong Tuan Quang,corresponding author* Nguyen Tien Trung, Vo Thanh Tung, Lam K. Huynh, and Nguyen Thi Ai Nhung. ACS Omega. 2020; 5:16315. doi:10.1021/acsomega.0c02641.
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