Inhibition of DNA Virus: Herpes-1 (HSV-1) in cellular culture replication, through an antioxidant treatment extracted from rosemary spice

This work aimed to evaluate antiviral properties in antioxidants from spices. Phenolic Compounds extracted from rosemary (Rosmarinus officinallis, L) by hot water, had their antioxidant activity determined by spectrophotometry using beta carotene/linoleic acid system. The rosemary extract was evaluated by antiviral assay of Herpes Virus type-1 (HSV-1) replication in VERO cells, in the presence or absence of the spice. 10,000 TCID50/mL of the HSV-1 was kept for 3 h at 4 degrees C, with 300 ppm of rosemary extract, and 100 ppm of butyl hydroxyl toluene (BHT). Then, these viruses were inoculated in VERO cells incubated at 37 degrees C in CO2-5%, for seven days. Daily, they were examined and the end point was based on 100% of CPE in virus control (without antioxidants). The HSV-1 replication inhibition percentage (IP) measured the antiviral action from antioxidants, showing viral reductions of the 82.0, 82.5%, in the presence of rosemary and rosemary + BHT, respectively. As an extension, cell test corresponded to the similar viral decrease (IP = 85.0 and 86.3%) in both aforementioned situations. Results lead to Conclude that phenolic compounds from rosemary revealed an antiviral action on herpesvirus-1.