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Intake of Plant Compounds Linked to Lower COVID-19 Risk


Individuals who consume higher amounts of specific plant-derived compounds, such as polyphenols and particular types of lignans and phytosterols, are at a reduced risk of contracting COVID-19, a new study by authors from Poland has concluded.
[Source: nutraingredients.com]


Research conducted at the Dr. Rath Research Institute has proven that certain plant-derived compounds can counter important cellular mechanisms of coronavirus infectivity. In one recent study, the institute’s scientists evaluated the efficacy of combinations of plant extracts and micronutrients against mutated forms of the SARS-CoV-2 coronavirus and the activity of key enzymes involved in viral processing in human lung cells. The study found that a formula containing vitamin C, N-acetylcysteine, resveratrol, theaflavin, curcumin, quercetin, naringenin, baicalin, and broccoli extract was able to inhibit the binding of the virus to its specific cellular receptor by 90 percent.

These micronutrients also decreased the availability of receptors on human lung cells. Moreover, they were found to be effective against not only the original SARS-CoV-2 virus but also its Alpha, Beta, Gamma, Delta, Kappa, and Mu variants. Based on this discovery, the United States Patent and Trademark Office subsequently awarded the Dr. Rath Research Institute a game-changing patent on the approach.

To learn more about the impressive health benefits of natural plant extracts, see the special phytobiologicals feature page on our website.