ArticleCurrent research in microbial sciences2025
Preventive effect of flavor/fragrance components on SARS-CoV-2 infections.
Article in Current research in microbial sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The SARS-CoV-2 infection has spread to various areas of the world, and the number of infected people, seriously ill people, and deaths have increased in 2020∼2023. It is important to suppress the spread of virus from infected people to non-infected people in order to prevent the disease from becoming more severe. To protect widespread of virus, flavor/fragrances composition was selected as a convenient effective material to protect the inhibition. It was previously investigated whether flavor/fragrances composition inhibit the binding between the receptor-binding domain (RBD) of the SARS-CoV-2 spike protein and host angiotensin converting enzyme 2 (ACE2) in the infection model assay. This binding lead to natural infection of SARS-CoV-2 to tissues. In a previous report, it was found that some Flavor/fragrances compositions strongly inhibited the binding between RBD and ACE2. To clarify whether these flavor/fragrances compositions actually inhibit the infection of SARS-CoV-2, the inhibition assay of infection to VeroE6/TMPRSS2 cells, the inhibition model in vitro, were performed by the treatment of these compositions. Some flavor/fragrances compositions excepting for cinnamyl alcohol, 0.25 %, strongly inhibited the infection of SARS-CoV-2 to VeroE6/TMPRSS2 cells because cinnamyl alcohol could not be completely melted by PBS (pH 7.4) containing 1.5 % Tween 20 and 0.5 % BSA. Among fragrance compounds, cinnamon flavor and cinnamon mint had stronger inhibition effects on the infection effects on SARS-C0V-2 than others. The strategy of using flavor/fragrances compositions such as cinnamon flavor and cinnamon mint may be useful to protect widespread of SARS-CoV-2 in their daily lives.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.