Chemical compounds in foods can inhibit a key SARS-CoV-2 enzyme

Chemical compounds in foods or beverages like green tea, muscadine grapes and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2 virus, according to a new study by plant ...

COVID-19 virus survives on surfaces within thin film

How does the COVID-19 virus manage to survive on surfaces? To find out, researchers in India are exploring the drying times of thin liquid films that persist on surfaces after most respiratory droplets evaporate.

Computational study reveals how Ebola nucleocapsid stabilizes

The Ebola virus causes a serious infection with a mortality rate between 50% and 90%. Nucleoproteins in the virus assemble into a helical arrangement and encapsulate a single stranded RNA genome, ssRNA, to form a rodlike ...

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