A new study supports the hypothesis of a protective effect of wine compounds against Covid-19

Taiwan Medical University has found that the tannins in wine effectively inhibit the activity of two key enzymes of the virus, which therefore can no longer enter cell tissue.

“Of all the natural compounds we have tested in the laboratory, tannic acid is the most effective,” Mien-Chie Hung, molecular biologist and president of the university, told during an interview for TVBS.

The researcher hopes that a pharmaceutical treatment will be developed soon. In the meantime, he recommends that citizens consume foods and drinks rich in tannins, such as grapes, wine, bananas, tea and vegetables, to strengthen the immune system.