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Tomato compound can reduce COVID infectivity

A new peer-reviewed study from the Tokyo Institute of Technology has potentially found a natural cure for COVID-19. The study was published in the journal Plos One earlier this month.

The study found that the natural amino acid called ‘5-Aminolevulinic acid (ALA)’ is an effective way to reduce the expression of ACE2, which is the receptor for the SARS-CoV-2 virus, a strain of the COVID-19 virus, which allows the virus to infect a cell. Therefore, this amino acid can reduce the infectivity of COVID. 

 ALA can be found in spinach, tomatoes, Shitake mushrooms, potatoes, squid, ground beef, wine, and soy sauce, according to clinicaltrials.gov. 

Read more at jpost.com


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