Flavonoids and flu: Two plant-based flavonoids disease-fighting compounds found in many foods significantly impaired the infectious activity of H5N1 avian-flu virus in laboratory experiments and may form the basis of future influenza treatments, a report in Antiviral Research says.
Harvard University researchers conducted experiments on mice using oligomers, a soluble form of amyloid-beta protein, which is the key compound in brain plaque and a hallmark of Alzheimer's.