Researchers from the University of Pennsylvania and collaborators in Finland have developed an experimental chewing gum made with a protein from lablab beans that reduced levels of certain influenza and herpes viruses by more than 95% in laboratory tests. The approach targets viruses in the mouth, potentially offering another way to limit their spread through saliva and respiratory droplets.

The gum contains a plant protein called FRIL, which can bind to viral particles and interfere with their ability to enter human cells. As the gum is chewed, the protein is released into saliva, helping it reach the surfaces of the mouth. Researchers tested it against influenza A strains H1N1 and H3N2, as well as herpes simplex viruses HSV-1 and HSV-2.

Although the early results are encouraging, the 95% reduction was observed under controlled laboratory conditions. It does not yet prove that chewing the gum prevents infections or reduces transmission in everyday life. Human clinical trials are needed to determine its effectiveness, appropriate use, and safety in real-world settings. Researchers are also exploring whether related lablab bean compounds could help control avian influenza viruses in poultry.

If further studies confirm its benefits, the gum could become an additional tool for reducing viral spread alongside vaccination, hygiene, and existing medical measures. Its potential appeal lies in being a simple, accessible product that could complement current prevention strategies. For now, however, the antiviral gum remains an experimental approach—not a proven substitute for established protection against viral infections.