Chemical Composition of Rosemary (Rosmarinus officinalis L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein–ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities

• DOI: 10.1021/acs.jafc.3c02301
• Publication Date: 2023-11-21T21:21:51Z
• Authors: Yuanhang Yao; Uyory Choe; Yanfang Li; Zhihao Liu; Melody Zeng; Thomas T. Y. Wang; Jianghao Sun; Xianli Wu; Pamela Pehrsson; Xiaohua He; Yaqiong Zhang; Boyan Gao; Jeffrey C. Moore; Pei Chen; Margaret Slavin; Liangli Lucy Yu
• Keywords: Rosmarinic acid; Rosmarinus; ABTS; spike protein

This study evaluated the chemical composition of rosemary water extract (RWE) and its influence on mechanisms by which SARS-CoV-2 virus enters into cells as a potential route for reducing risk COVID-19 disease. Compounds in RWE were identified using UHPLC-MS/MS. The inhibitory effect was then binding between spike protein (S-protein) ACE2 separately activity/availability. Additionally, total phenolic content (TPC) free radical scavenging capacities against HO•, ABTS•+, DPPH• assessed. Twenty-one compounds tentatively RWE, tuberonic acid hexoside first time rosemary. dose 33.3 mg equivalents (RE)/mL suppressed interaction S-protein 72.9%, while rosmarinic caffeic acids at 3.3 μmol/mL 36 55%, respectively. 5.0, 2.5, 0.5 RE/mL inhibited activity 99.5, 94.5, 68.6%, respectively, 0.05 0.01 reduced 31 8%, had TPC value 72.5 GAE/g. results provide mechanistic basis may reduce infection development COVID-19.