Sea Buckthorn Represses COVID-19

By interfering with its energy source

Sea Buckthorn

Sea Buckthorn

The bacterial combination from sea buckthorn berry repressed the activation of purine, a necessary energy source for the COVID-19's replication.

Researchers examining the ability of sea buckthorn berry to inhibit inflammatory cytokine activity have discovered that the fruit’s lactic acid bacteria can contain the coronavirus, according to a report from the Korea Biomedical Review. The bacteria inhibit the activation of its energy source, purine, which it extracts from your body’s cells.

Fermented sea buckthorn berry produces Lactobacillus gasseri, Streptococcus thermophilus, and Lactobacillus rhamnosus, all of which have the same chemical binding site to the COVID-19, say Korean researchers from Ehwa Womans University Medical Center. COVID-19 creates spike proteins to survive within the human body. The spike proteins contact the cell membranes of the lung tissues and take up purine to acquire energy for replication as they begin their invasion.

Professor Yoon Ha-na of the Department of Urology at Ehwa Womans University Medical Center expects the probiotic bacteria in sea buckthorn berry to be a supplementary treatment to suppress COVID-19 spread by inhibiting purine activity.

“I believe the probiotic bacteria will work as a complementary treatment to prevent COVID-19,” Professor Yoon said. Professor Jeong Goo-bo of Gachon University Lee Gil Ya Cancer and Diabetes Institute, also said, “I believe L. gasseri, derived from plants, can be effective in preventing COVID-19 spread because it affects the activation of purine enzyme, the energy source for AIDS, hepatitis, Ebola, and COVID-19 virus.”

Not all sea buckthorn are fermented. Be sure yours is cultured.

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