Department of Immunology, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia.
Department of Medical Laboratory Sciences, Faculty of Applied Health Sciences, The Hashemite University, Zarqa 13133, Jordan.
Molecules. 2020 Oct 29;25(21):0. doi: 10.3390/molecules25215017.
The new coronavirus disease (COVID-19), caused by severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), has recently put the world under stress, resulting in a global pandemic. Currently, there are no approved treatments or vaccines, and this severe respiratory illness has cost many lives. Despite the established antimicrobial and immune-boosting potency described for honey, to date there is still a lack of evidence about its potential role amid COVID-19 outbreak. Based on the previously explored antiviral effects and phytochemical components of honey, we review here evidence for its role as a potentially effective natural product against COVID-19. Although some bioactive compounds in honey have shown potential antiviral effects (i.e., methylglyoxal, chrysin, caffeic acid, galangin and hesperidinin) or enhancing antiviral immune responses (i.e., levan and ascorbic acid), the mechanisms of action for these compounds are still ambiguous. To the best of our knowledge, this is the first work exclusively summarizing all these bioactive compounds with their probable mechanisms of action as antiviral agents, specifically against SARS-CoV-2.
新型冠状病毒病（COVID-19）由严重急性呼吸系统综合征冠状病毒 2（SARS-CoV-2）引起，最近给全球带来了压力，导致了全球大流行。目前，尚无经过批准的治疗方法或疫苗，这种严重的呼吸道疾病已导致许多人丧生。尽管蜂蜜具有已被证实的抗菌和增强免疫力的功效，但迄今为止，关于其在 COVID-19 爆发期间的潜在作用仍缺乏证据。基于先前对蜂蜜的抗病毒作用和植物化学成分的研究，我们在此回顾了其作为一种对抗 COVID-19 的潜在有效天然产品的作用的证据。尽管蜂蜜中的一些生物活性化合物已显示出潜在的抗病毒作用（例如甲基乙二醛、白杨素、咖啡酸、柽柳素和橙皮苷）或增强抗病毒免疫反应（例如，果聚糖和抗坏血酸），但这些化合物的作用机制仍不明确。据我们所知，这是第一篇专门总结所有这些生物活性化合物及其作为抗病毒剂，特别是针对 SARS-CoV-2 的可能作用机制的文章。
