Japanese natto could help fight Covid-19, study finds

A Japanese dish called natto maybe effective in neutralising the SARS-Cov-2 virus that causes Covid-19, according to a study published in the journal 'Biochemical and Biophysical Research Communications'. 

Natto, is a breakfast dish made by fermenting soybeans with Bacillus subtilis, a bacteria found in plants and in soil and the Japanse believe that it contributes to a healthier and longer life. 

Now, researchers have found that extract made from the sticky, strong-smelling natto may inhibit the ability of the virus to infect cells.

When the extract was injected into lab-cultured human cells infected with Covid019, researchers found the virus lost its ability to infect cells.