Rapid Computational Screening of Natural Products for COVID-19 Anti-Viral Agents

Kerem Zohar, HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences, Biochemistry, Food Science and Nutrition


Edible compounds can be used as potent antiviral agents and, in fact, have been tested successfully against SARS and MERS viruses. They have the potential to be a cure against COVID-19 and are a can be rapidly produced and deployed. These compounds are commercially available, and are generally recognized as safe (GRAS), with a vast chemical diversity.

Despite the high-level genetic similarity to other coronaviruses, such as SARS-CoV and MERS-CoV, recent research has demonstrated major structural differences in SARS-CoV2 (the causal agent of COVID-19 disease) proteins from these other coronaviruses. The need for specific anti-SARS-COV2 treatments is acute.

Our lab has chemo-informatic modeling tools that can provide rapid screening of the food derived compounds, and identify of a small number of potent antiviral candidate inhibitors  for the recently published SARS-CoV2 target proteins.



Contact for more information:

Ilya Pittel
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All projects by:Kerem Zohar (2)