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02499 DIETARY FLAVONOIDS REDUCE THE PRODUCTION OF HERPES SIMPLEX VIRUS (HSV) Isaacs, Charles E* Flavonoids are low molecular weight compounds, which are common plant pigments. Dietary intake of flavonoids is far greater than that of vitamin E and beta-carotene. Flavonoids are also synthesized by plants in response to microbial infection and have been found to inhibit the binding of some viruses to their receptors. The present study was undertaken to determine whether flavonoids could inhibit the production of HSV. Myricetin inhibited the replication of HSV-2 by more than 100-fold at a concentration of 40 µg/ml and by more than 50,000-fold at 80 µg/ml. Interestingly, myricetin can distinguish between HSV-1 and HSV-2 since HSV-1 was not inhibited by this flavonoid. Quercetin also inhibited only HSV-2, which required a concentration of 100 µg/ml to reduce viral replication by more than 500-fold. Flavon did not have activity against either HSV-1 or HSV-2 even at a concentration of 400 µg/ml. These results suggest that it is possible to inhibit specific sexually transmitted viruses using flavonoids. These compounds could be used as one of the active components of a combination microbicide. Studies are currently underway to identify flavonoids, which inhibit HSV-1 and HIV. This work was supported by NIH grants AI 39061-09 and 1U19A151661-01 and the New York State Office of Mental Retardation and Developmental Disabilities. Dr Charles E Isaacs |
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