건강기능식품의 Cytochrome P450에 대한 영향

• 영문명: Effects of health functional foods on Cytochrome P450 enzymes
• 발행기관: 대한약학회
• 저자명: 신혜연(Hye Yeon Sin) 천부순(Pusoon Chun)
• 간행물 정보: 『약학회지』제62권 제2호(2018년), 89~108쪽, 전체 20쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2018.03.30

영문 초록

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 nec-essary 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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health functional foods cytochrome P450 functional ingredients induction inhibition