Flavonoids as Potential Antiviral Agents for Porcine Viruses

Flavonoids are types of natural substances with phenolic structures isolated from a variety of plants. Flavonoids have antioxidant, anti-inflammatory, anticancer, and antiviral activities. Although most of the research or applications of flavonoids are focused on human diseases, flavonoids also show potential applicability against porcine virus infection. This review focuses on the recent progress in antiviral mechanisms of potential flavonoids against the most common porcine viruses. The mechanism discussed in this paper may provide a theoretical basis for drug screening and application of natural flavonoid compounds and flavonoid-containing herbs to control porcine virus infection and guide the research and development of pig feed additives.

Automated summary

Flavonoids are natural substances with phenolic structures that have antioxidant, anti-inflammatory, anticancer, and antiviral activities. This review summarizes the recent progress in understanding the antiviral mechanisms of flavonoids against porcine viruses, highlighting their potential for controlling porcine virus infection and developing pig feed additives.