Traditional medicinal usage of the mulberry reflects perceived anti-fever, antihypertensive, cardio-, and hepatoprotective properties. Mulberry fruit is a blood tonic used to remedy anemia, burns, canker sores, constipation, dizziness, fatigue, greying hair, headaches, insomnia, rheumatism, tinnitus, and weakness, among other conditions. Mulberry leaves, stems, bark, and roots are also well-utilized to support kidney, lung, liver, and urinary function; relieve cough and wheezing; reduce edema and fever; improve eyesight; and treat toothaches, snakebites, and aconite poisoning.

Recent research affirms the traditional application of the mulberry and supports its validity as a functional food and neutraceutical agent. Numerous studies indicate consumption may reduce the risk of disease development and progression due to abundant bioactive constituents and the proven therapeutic effects thereof, including anti-inflammatory, antioxidant, antidiabetic, antihyperlipidemic, antihypertensive, antithrombotic, antimicrobial, antiviral, anticancer, anxiolytic, hepato-, cardio-, renal-, gastro-, cyto-, chemo-, and neuroprotective properties.

The mulberry plant produces several kuwanon flavonoid compounds that exert potent antiviral effects against HSV-1 and 2, HIV-1, and COVID-19 infection. These compounds are proven inhibitors of viral replication and demonstrate the ability to modulate replication factors and alter cellular signaling pathways to inhibit replication in cases of HSV-1 and 2; function as a reverse transcriptase inhibitor to block replication and hinder viral DNA integration in cases of HIV-1; and block spike S1 RBD:ACE2 receptor interaction to inhibit cell entry by SARS-COV-2, as well as prevent initial infection and re-infection by replicated SARS-COV-2 in cases of COVID-19.