Researchers from Germany’s Jacobs University are suggesting that coffee could prevent COVID-19 infection.

According to the researchers, an ingredient found in coffee — the chemical compound 5-caffeoylquinic acid, otherwise known as chlorogenic acid — hinders by a factor of 50 the interaction between the SARS CoV-2 spike protein of the coronavirus and the ACE-2 receptor, which is the so-called landing strip for the virus located on the human cell.

In the lab, the research team demonstrated that a regular cup of filtered coffee, which is exactly 200 milliliters, features roughly 100 milligrams of 5-caffeoylquinic acid in concentrations high enough to prevent the spike protein from docking to the ACE-2 receptor, thereby preventing infection.

Further studies are necessary to determine how long the prohibitive nature of 5-caffeoylquinic acid will last.

The research is detailed in the article, Investigating the interaction between dietary polyphenols, the SARS CoV-2 spike protein and the ACE-2 receptor, which appears in the journal Food and Function.

To contact the author of this article, email mdonlon@globalspec.com