They purified the compound and identified it as proanthocyandin (a polyphenol similar to the beneficial chemicals found in grapes and wine).

While proanthocyandin can be harmful, Kataoka and colleagues noted its effective concentration against HCV was 100 times less than the toxic threshold, said an U-M statement.

Similar chemicals are found in many edible plants, suggesting it should be safe as a dietary supplement. Researchers now hope to explore the detailed mechanisms of how this chemical stops HCV replication.

These findings appeared in Friday's edition of the Journal of Biological Chemistry.