Revista de Nutrição e Ciências Alimentares
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SARS-CoV-2 in Saliva May Be Deactivated with Fatty Acids or Emulsifiers

Daisuke Miyazawa*

Long-chain unsaturated fatty acids and medium-chain saturated fatty acids are effective in deactivating enveloped viruses [1]. Short chain (butyric, caproic, and caprylic) and long-chain saturated (palmitic and stearic) fatty acids had no or a very small antiviral effect. Monocaprin, the 1