Food science research contribution to the prevention of SARS CoV-2 infection and COVID-19 pandemic treatment

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.