Article

Vinegar and Its Active Component Acetic Acid Inhibit SARS-CoV-2 Infection <i>In Vitro</i> and <i>Ex Vivo</i>

2020-07-17

Abstract excerpt

Effective and economical measures are needed to either prevent or inhibit the replication of SARS-CoV-2, the causative agent of COVID-19, in the upper respiratory tract. As fumigation of vinegar at low concentration (0.34%) ameliorated the symptoms of mild SARS-CoV-2 infection, we tested in vitro the potential antiviral activity of vinegar and of its active component, acetic acid. We here demonstrate that both vi...

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Literature Corpus work: 1c9752fe-1f46-5e18-8a55-ad9df5dcd917
DOI: 10.1101/2020.07.08.193193

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