The coronavirus has gradually become a seasonal disease, joining influenza, ARVI, and other respiratory infections. Nevertheless, it continues to pose a serious threat to the health and lives of people. Therefore, any new means in the fight against the dangerous SARS-CoV-2 virus attract interest and receive support.
Researchers from the University of Georgia conducted a detailed study of the properties of various tea varieties in terms of their antiviral activity, specifically their ability to inactivate SARS-CoV-2. Successful results from this study could help reduce the pathological impact of the virus, as it begins to infect cells and multiply in the oropharynx before it reaches the lungs.
As part of the experiment, two types of infusions were prepared — for drinking and for rinsing, using one and four tea bags, respectively. The infusions were brewed without additives for 10 minutes. It was found that the most effective in reducing the concentration of the virus in saliva were infusions made from ginger with raspberry, eucalyptus mint, mint blend, as well as green and black teas.
All five beverages inactivated the coronavirus by at least 96% within just 10 seconds of oral rinsing. The most effective was black tea, with an efficacy rate of 99.9 percent.
The researchers emphasized that using only tea as a preventive measure against SARS-CoV-2 is insufficient, as the virus also multiplies in the nasal cavity. Nevertheless, it may mitigate the severe course of COVID-19 when the coronavirus affects the mucous membrane of the mouth. The researchers discussed the progress and results of the study in an article published in the journal Food and Environmental Virology.
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