Study Findings from China Medical University and Hospital Provide New Insights into Food Science and Nutrition [Anti-influenza a (H1n1) Virus Effect of Gallic Acid Through Inhibition of Virulent Protein Production and Association With Autophagy].

A study conducted by China Medical University and Hospital in Taichung, Taiwan, has found that gallic acid, a phenolic acid commonly found in plants, may have anti-influenza properties. The researchers discovered that gallic acid could inhibit the production of virulent proteins and disrupt the autophagy process, which is essential for influenza virus replication. The study demonstrated that gallic acid did not have any cytotoxic effects on cells and effectively suppressed the activity of the H1N1 influenza virus. The findings suggest that gallic acid may be a potential treatment for influenza infections. [Extracted from the article]