Activity of flavonoids of natural origin on SARS-CoV-2 infections

Coronaviruses cause diseases of the respiratory tract, gastrointestinal tract and central nervous system, which threaten human health and contribute to economic losses. Innovative production technologies make it possible to use bioactive compounds as antiviral agents. Most fruits, vegetables and plant products contain flavonoids. Numerous studies have demonstrated the health-promoting effect of this group of compounds resulting from their antioxidant potential. The activity of an antioxidant in the body is the result of many factors that modulate the reactivity and physicochemical properties, among which the chemical structure is the most important. Bioinformatics tools using molecular modeling often precede research using in vitro and in vivo methods. The aim of this review is to present the mechanism of antiviral action of flavonoids against SARS-CoV-2, responsible for COVID-19. Studies using virtual molecular docking models were collected to test the affinity of flavonoids for key proteins of the SARS-CoV-2 virus replication cycle. Among the flavonoids with antiviral activity, the most active were apigenin, luteolin, isorhamnetin, kaempferol, myricetin, quercetin, hesperetin, naringenin and genistein. Food products with a high content of these compounds are indicated.