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Quercetin may reduce the risk of developing the symptoms of COVID-19

Marjan Ajami1, Mohammadjavad Sotoudeheian2, Anahita Houshiar-Rad3

  • 1Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Avicenna Journal of Phytomedicine
|July 5, 2024
PubMed
Abstract

Keywords:
ACE-2 receptorsCOVID-19QuercetinRNA-dependent RNA polymeraseSARS-CoV-2 main protease

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