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KMID : 0370220180620020089
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Yakhak Hoeji
2018 Volume.62 No. 2 p.89 ~ p.108
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Effects of health functional foods on Cytochrome P450 enzymes
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Sin Hye-Yeon
Chun Pu-Soon
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Abstract
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Increasing evidence has shown the involvement of health functional foods (HFFs) in inhibition or induction of cytochrome P450 (CYP), affecting the pharmacokinetics of co-administered drugs. To optimize the use of HFFs, it is necessary to understand the effects of them on CYPs. In this review we summarize the findings from clinical and in vitro studies evaluating the effects of HFFs on CYPs. In in vitro studies, CYP2C9 and 3A4 were strongly inhibited by allicin in garlic, boswellia extract, fermented curcuma, licorice extract, pomegranate concentrate, and red yeast rice. Furthermore, CYP2C9 was suppressed by hydrolyzed soy extract, lycii fructus extract, and Rhus verniciflua extract. Moreover, red yeast rice strongly inhibited CYP2D6, whereas CYP 2C19 was strongly suppressed by garlic, licorice extract, lycii fructus extract, red yeast rice, and Rhus verniciflua extract. Meanwhile, ginkgo biloba leaf extract showed a potent inductive effect on CYP2C19. In clinical studies, the long-term consumption of ginseng or ginkgo biloba leaf extract caused moderate inductive effects on CYP3A, whereas intake of milk thistle extract led to a moderate inhibition of CYP2C9. Further clinical studies are needed to verify the effects of HFFs on CYPs.
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KEYWORD
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health functional foods, cytochrome P450, functional ingredients, induction, inhibition
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