Food research international (Ottawa, Ont.) · 2025
Chemical profiles of allspice (Pimenta dioica (L.) Merr.) water and ethanol extracts and their antivirus and radical scavenging activities.
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Wu Huan, Dong Fangxiang, Li Yanfang, Liu Zhihao, Sun Jianghao, Gao Boyan, Pehrsson Pamela, He Xiaohua, Wu Xianli, Yu Liangli Lucy
Аннотация
Chemical compositions of the allspice water and ethanol extracts were characterized using UPLC-HRMS/MS. A total of 20 compounds were tentatively identified, with 12 reported for the first time in allspice. Both extracts dose-dependently inhibited the binding of SARS-CoV-2 spike protein to ACE2. The water extract showed 100 % inhibition at a concentration of 33.3 mg allspices botanical equivalents per mL (mg AE/mL), whereas the ethanol extract had a 100 % inhibition at 3.3 mg AE/mL. Both extracts also showed dose-dependent inhibition of ACE2 activities, suggesting their potential in reducing the ACE2 availability. In addition, both extracts had significant phenolic contents, and the radical scavenging capacities against HO, DPPH and ABTS+. These findings support the potential allspice utilization in reducing the risk of SARS-CoV-2 virus infection and the development of COVID-19 severe symptoms.