Apigenin was mentioned a couple times, for inhibiting IL-6 and inhibiting the COVID-19 main protease (whatever that means).
Also, this:
Flavonoids: promising natural compounds against viral infections.
The antiviral activity of flavones is known from the 1990s, when it was showed that the simultaneous application of apigenin with acyclovir resulted in an enhanced antiviral effect on herpes simplex virus types 1 and 2 (HSV-1 and HSV-2) in cell culture [92]. Apigenin is most commonly isolated in abundance from the family Asteraceae. The organic and aqueous extracts from Asteraceae plants with apigenin as a major compound were found to be active against HSV-1, poliovirus type 2 and hepatitis C virus (HCV) [85, 127]. Apigenin isolated from sweet basil (Ocimum basilicum) showed a potent antiviral activity against adenoviruses (ADV) and hepatitis B virus in vitro [17]. Besides these DNA viruses, apigenin was found to exert antiviral effect against African swine fever virus (ASFV), by suppressing the viral protein synthesis and reducing the ASFV yield by 3 log [46]. Apigenin is also active against RNA viruses. For picronaviruses, it has been shown that apigenin is able to inhibit viral protein synthesis through suppressing viral IRES activity [82, 107]. Furthermore, apigenin affects enterovirus-71 (EV71) translation by disrupting viral RNA association with trans-acting factors regulating EV71 translation [153]. Shibata et al. [115] showed that apigenin has antiviral effect on HCV through the reduction of mature microRNA122, a liver-specific microRNA which positively regulates HCV replication.
Dried Parsely has 1.7% to 13.5% Apigenin.
Edited by ta5, 12 April 2020 - 01:55 AM.