Chemists from the University of North Carolina at Greensboro released a study in the journal Antioxidants revealing a new basis for the link between dietary selenium and COVID-19 severity. Building on a previous study that identified a set of six host proteins potentially targeted by SARS-CoV-2, their study confirmed cleavage of three previously predicted protein target sites from selenoproteins, which have antioxidant and antiviral defensive roles.