Food and Environmental Virology: tea contributes to effective coronavirus control

A study conducted by scientists from the University of Georgia has found that certain types of tea may be useful in fighting the SARS-CoV-2 coronavirus. The results of the study were published in the journal Food and Environmental Virology.

The experiment found that black tea, ginger and raspberry, peppermint eucalyptus, peppermint blend and green tea can reduce the number of active viral particles in saliva by 99.9 per cent. However, scientists do not recommend using tea as the sole remedy against coronavirus, as the virus can also multiply in the nasal cavity. Nevertheless, tea can be a means of preventing severe COVID-19.

According to the scientists, the teas inactivate SARS-CoV-2 in saliva. This has implications for reducing pathological impact because the virus infects cells and multiplies inside the oral cavity, travelling through the oropharynx before reaching the lungs.

The teas that significantly reduced the virus in saliva included: ginger and raspberry, peppermint eucalyptus, peppermint blend, green tea and black tea. All five teas reduced the amount of virus in the mouth by at least 96 per cent in 10 seconds, with black tea showing the strongest effect at 99.9 per cent. In addition, all five varieties reduced the amount of virus by 99.9 per cent in 10 seconds when gargled.

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