Fig. 3
From: Coffee as a dietary strategy to prevent SARS-CoV-2 infection
Hydrophobic compounds in coffee inhibit the SARS-CoV-2 pseudovirus entry to the cell. a Analysis of the main fractions of active compounds in coffee by UHPLC-HRMS analyses at 274 UV wavelengths (274 nm). b Wild-type SARS-CoV-2 Vpp (MOI = 0.1) was used to validate the inhibiting SARS-CoV-2 entry of 7 fractions from Hydrophilic to Hydrophobic on 293 T-ACE2 cells. c The extracted ion chromatograms (XICs) of instant coffee. Active compounds were detected including caffeine, chlorogenic acid (CGA); isochlorogenic acids (isoCGA-A, isoCGA-B and isoCGA-C), methylferulic acid and luteolin. d Examination of the inhibition capability of caffeine, CGA, isoCGA-A, isoCGA-B, isoCGA-C, methylferulic acid and luteolin against the entry of wild-type SARS-CoV-2 on 293 T-ACE2 cells by Vpp (MOI = 0.1). e Vpp (MOI = 0.1) was used to analyze the inhibition of isoCGA-A, isoCGA-B, and isoCGA-C with 5 μM separately against the entry of SARS-CoV-2 Alpha, Delta, and Omicron variants. P values were obtained by the Student T-test in triplicate independent experiments. Statistical significance was concerned as *P < 0.05, **P < 0.01 or ***P < 0.001