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Functional Foods in Health and Disease ; 12(9):534-546, 2022.
Article in English | Web of Science | ID: covidwho-2072454


Background: Given the current COVID-19 pandemic, numerous drug development studies are being carried out for the treatment and control of this disease. This study aimed to evaluate the in vitro antiviral potential of Corozo fruit extract (Bactris guineensis) against SARS-CoV-2.Methods: Corozo extract (CE) was prepared from the pulp of mature Corozo fruits. The total content of phenols, flavonoids, and anthocyanins in the extracts was determined using the Folin-Ciocalteu, aluminum chloride, and pH differential methods, respectively. The cytotoxicity on Vero E6 cells was evaluated by MTT assay. Antiviral activity was evaluated by pre-post-treatment using a Colombian isolate of SARS-CoV-2. Viral titer was quantified by plaque assay.Results: Anthocyanin concentration of CE was 144.95 +/- 10.3 mg cyanidin-3-glucoside/L. The cytotoxicity of CE on Vero E6 was lower to 20 % at 15.6 g/L. Corozo extract inhibited SARS-CoV-2 at 15.6, 7.8, 3.9 and 1.9 g/L with inhibition percentages of 88.2%, 84%, 59.6% and 56.3%, respectively.Conclusion: This is the first report on the in vitro antiviral effect of Corozo fruit extract against SARS-CoV-2. Since this is a natural product, proven safe for consumption, in the future and with further studies, it could be considered an important functional food that can be useful in preventing strategies to fight against COVID-19.