Evaluation of the anti-SARS-CoV-2 properties of essential oils and aromatic extracts.
Evaluation of the anti-SARS-CoV-2 properties of essential oils and aromatic extracts.
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DOI：
10.1038/s41598-022-18676-w
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发表时间：
2022-08-20
影响因子：
4.6
通讯作者：
Drag, Marcin
中科院分区：
文献类型：
--
作者：
Strub, Daniel Jan;Talma, Michal;Strub, Maria;Rut, Wioletta;Zmudzinski, Mikolaj;Brud, Wladyslaw;Neyts, Johan;Vangeel, Laura;Zhang, Linlin;Sun, Xinyuanyuan;Lv, Zongyang;Nayak, Digant;Olsen, Shaun K.;Hilgenfeld, Rolf;Jochmans, Dirk;Drag, Marcin
精油和芳香萃取物(油树脂、绝对物、混凝土、树脂类)通常用作食品调味品和香味成分。香精香料行业观察到，在新冠肺炎爆发期间，一些天然原料的销售出现了显着增长。世界各地的一些公司都在错误地声称他们的精油或混合物对冠状病毒的有效性(或间接地指向这一结论)，尽管关于植物材料对高致病性人类冠状病毒的活性的现有数据非常稀少。我们的探索性研究旨在发展开创性知识，并提供数百种风味香料对SARS-CoV-2主要和木瓜蛋白酶样酶的抑制特性以及最具活性的蛋白酶抑制剂的抗病毒作用的首次实验结果。由于精油是挥发性产品，从长远来看，它们可以为辅助吸入提供一种有趣的治疗策略。
Essential oils and aromatic extracts (oleoresins, absolutes, concretes, resinoids) are often used as food flavorings and constituents of fragrance compositions. The flavor and fragrance industry observed significant growth in the sales of some natural materials during the COVID-19 outbreak. Some companies worldwide are making false claims regarding the effectiveness of their essential oils or blends (or indirectly point toward this conclusion) against coronaviruses, even though the available data on the activity of plant materials against highly pathogenic human coronaviruses are very scarce. Our exploratory study aimed to develop pioneering knowledge and provide the first experimental results on the inhibitory properties of hundreds of flavor and fragrance materials against SARS-CoV-2 main and papain-like proteases and the antiviral potential of the most active protease inhibitors. As essential oils are volatile products, they could provide an interesting therapeutic strategy for subsidiary inhalation in the long term.
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影响因子：
4.1
作者：
Bui Thi Phuong Thuy;Tran Thi Ai My;Nguyen Thi Ai Nhung
通讯作者：
Nguyen Thi Ai Nhung
影响因子：
28.3
作者：
Gorbalenya, Alexander E.;Baker, Susan C.;Ziebuhr, John
通讯作者：
Ziebuhr, John
DOI：
10.3109/14756366.2012.753591
发表时间：
2014-02-01
影响因子：
5.6
作者：
Kim, Dae Wook;Seo, Kyung Hye;Park, Ki Hun
通讯作者：
Park, Ki Hun
影响因子：
18.2
作者：
Ma C;Sacco MD;Xia Z;Lambrinidis G;Townsend JA;Hu Y;Meng X;Szeto T;Ba M;Zhang X;Gongora M;Zhang F;Marty MT;Xiang Y;Kolocouris A;Chen Y;Wang J
通讯作者：
Wang J
DOI：
10.1126/science.abg5827
发表时间：
2021-08-20
期刊：
Science (New York, N.Y.)
影响因子：
--
作者：
Drayman N;DeMarco JK;Jones KA;Azizi SA;Froggatt HM;Tan K;Maltseva NI;Chen S;Nicolaescu V;Dvorkin S;Furlong K;Kathayat RS;Firpo MR;Mastrodomenico V;Bruce EA;Schmidt MM;Jedrzejczak R;Muñoz-Alía MÁ;Schuster B;Nair V;Han KY;O'Brien A;Tomatsidou A;Meyer B;Vignuzzi M;Missiakas D;Botten JW;Brooke CB;Lee H;Baker SC;Mounce BC;Heaton NS;Severson WE;Palmer KE;Dickinson BC;Joachimiak A;Randall G;Tay S
通讯作者：
Tay S