Scientists explain the loss of taste in COVID-19

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The taste buds located on the tongue contain an angiotensin-converting enzyme through which the coronavirus enters the body. In this process, taste cells can be affected, causing people with COVID-19 to lose their sense of taste. These are the conclusions reached by American scientists.

Experts at the US National Institute of Aging, led by Josephine Egan, studied several thousand human taste buds and discovered the ACE2 enzyme, the entry point for the coronavirus.

Scientists compared the feelings of people with coronavirus and the state of their taste buds during illness and six months after recovery.

“Our work shows that recovery of taste stem cells in recovering patients can take several weeks, which explains the cases of chronic taste disturbances after COVID-19 that are reported in the medical literature,” says the study, published on bioRxiv. …

The researchers believe that the information that the coronavirus enters the body through receptors will help develop therapies for people who have a long-term loss of taste after COVID-19.

Earlier, on April 21, it was reported that British and Swiss scientists have established the mechanism of influence of COVID-19 on the manifestation of neurological complications in those who have undergone the disease.

Studies have shown that coronavirus can affect the kidneys, heart, lungs and brain. Patients who have undergone COVID-19 often suffer from cognitive impairment, insomnia, anxiety, and other neurological symptoms.

All relevant information on the situation with the coronavirus is available on the websites of stopcoronavirus.rf and access vsem.rf, as well as by the hashtag #WeVotte. Coronavirus hotline: 8-800-2000-112.