Polyphenols have potential as an intervention for preventing respiratory virus infection. The beneficial effects of polyphenols on COVID-19 might be due to multiple mechanisms. Polyphenols can strengthen the body's anti-inflammatory and antioxidant defenses against viral infection. Targeting virus proteins and/or blocking cellular receptors are other plausible antiviral approaches to prevent the entry of the virus and its replication in the host cells. 

Emory University

Polyphenols is from plant based food and a potential use for against COVID-19. 

Polyphenols

El-Missiry, M. A., Fekri, A., Kesar, L. A., & Othman, A. I. (2020). Polyphenols are potential nutritional adjuvants for targeting COVID-19. Phytotherapy research : PTR, 10.1002/ptr.6992. Advance online publication. https://doi.org/10.1002/ptr.6992

Polyphenols are potential nutritional adjuvants for targeting COVID-19

- Many naturally occurring polyphenols are inexpensive to produce and have low risk for development of toxicity, making these compounds good candidates for preventive treatment to decrease viral infectivity and to dampen the risk of a virus-induced inflammatory storm.
- At the molecular level, polyphenols hold promise as inhibitors of viral proteases involved in viral replication due to their general affinity to proteins via hydrogen bonding and their low risk of toxic effects. 
- The same may hold true for binding of polyphenols to S protein, although pre-clinical and clinical studies are required to strengthen existing evidence. Another point that should be taken into account is the proper formulation for these polyphenol-based nutraceuticals.

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