Natto, a fermented soybean dish typically served for breakfast in Japan, can inhibit the ability of SARS-CoV-2 — the virus that causes COVID-19 — to infect healthy cells, according to a study by Japanese researchers. Published Tuesday, July 13, in the journal Biochemical and Biophysical Research Communications, the study showed that unheated natto extract degraded the receptor-binding domain (RBD), … Continue reading Breakthrough: This fermented Japanese superfood can inhibit SARS-CoV-2 infections, researchers find
Dr. Eddy Bettermann MD 