Studies have reported that countries with high consumption of foods with strong antioxidant or ACE inhibitory activities, such as raw or fermented cabbage, have lower COVID-19 mortality rates.[25] Therefore, CGA and caffeine may be the key chemical substances present in coffee, potentially inhibiting the activities of 3CL and ACE2 and having beneficial effects in reducing the risk of COVID-19. This evidence concerns the gene ACE and COVID-19.