Can Drinking Red Wine Target COVID-19's N-Protein?

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Can the “red wine molecule,” resveratrol target COVID-19’s N protein? That’s what Bill Sardi suggests in LewRockwell.com, writing:

Structural proteins in COVID-19

As researchers reveal, there are four structural proteins within coronaviruses: M (membrane); S (spike); E (envelope) and N (neocapsids), essential for production of complete infective forms of viruses outside a host cell called virions, housed within a protein shell called a capsid.

The spike (S), membrane (M), envelope (E) proteins combine within a capsid (N) to form a mature virion that is then released from the host cell to infect other cells.

The N protein (enzyme) is the only structural protein associated with RTCs (replication-transcription complex), the critical component found in healthcare workers that conferred such powerful immunity it aborted infection and symptoms altogether.

The N protein is an important target for biologists to develop therapies that block viral replication within infected cells, probably more important than spike protein that the current RNA vaccines are fashioned around.

Resveratrol targets N protein, essential for viral replication

While researchers say this type of immunity can be accomplished with small molecules that can enter genetic machinery and they beg for research to begin, the library of natural molecules already offers such a molecule.

Of considerable interest is that resveratrol, a natural molecule derived from grapes and wine, targets and inhibits the N protein that is essential for viral replication and thus prolongs cellular survival even after viral infection!

This was demonstrated by direct instillation of resveratrol in a lab dish two years prior to the COVID-19 pandemic! Researchers stated: “Resveratrol remarkably inhibits coronavirus nucleocapsid N-protein translation.” While this was only demonstrated at high-dose resveratrol concentration, repeat administration of resveratrol lowered the dose required to produce a virus-killing effect.