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Zika Virus Infectious Cell Culture System and the In Vitro Prophylactic Effect of Interferons
Published on: August 23, 2016
Soy isoflavones and virus infections
Aline Andres1, Sharon M Donovan, Mark S Kuhlenschmidt
1Arkansas Children's Nutrition Center, University of Arkansas for the Medical Sciences, Little Rock, AR, USA.
The Journal of Nutritional Biochemistry
|July 15, 2009
Summary
Soy isoflavones, like genistein, show antiviral activity against many viruses in lab studies. Further research is needed to confirm their effectiveness in living organisms.
Area of Science:
- Phytochemistry
- Virology
- Immunology
Background:
- Isoflavones and flavonoids exhibit broad-spectrum antiviral properties.
- Genistein, a prominent soy isoflavone, is extensively studied for its antiviral effects.
- These compounds inhibit various viruses, including enveloped and nonenveloped types.
Purpose of the Study:
- To review the antiviral mechanisms of isoflavones and related flavonoids.
- To assess the in vitro and in vivo efficacy of these compounds against viral infections.
- To identify gaps in current research regarding their therapeutic potential.
Main Methods:
- In vitro and in vivo studies were analyzed.
- Viral infectivity assays were conducted across a range of concentrations.
- Mechanisms of action involving virus-host interactions were investigated.
Main Results:
- Flavonoids, including genistein, reduce infectivity of diverse viruses like HIV and rotavirus.
- Antiviral effects involve inhibiting virus binding, entry, replication, and host cell signaling.
- Efficacy depends on dose, administration frequency, and compound combinations.
Conclusions:
- Isoflavones demonstrate significant in vitro antiviral potential.
- Mechanisms involve direct effects on viruses and modulation of host cell responses.
- More in vivo studies are required to validate efficacy at physiological doses.
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