건강기능식품의 Cytochrome P450에 대한 영향

Increasing evidence has shown the involvement of health functional foods (HFFs) in inhibition or induction ofcytochrome P450 (CYP), affecting the pharmacokinetics of co-administered drugs. To optimize the use of HFFs, it is necessaryto understand the effects of them on CYPs. In this review we summarize the findings from clinical and in vitro studiesevaluating 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, CYP2C9was suppressed by hydrolyzed soy extract, lycii fructus extract, and Rhus verniciflua extract. Moreover, red yeast ricestrongly inhibited CYP2D6, whereas CYP 2C19 was strongly suppressed by garlic, licorice extract, lycii fructus extract, redyeast 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 onCYP3A, whereas intake of milk thistle extract led to a moderate inhibition of CYP2C9. Further clinical studies are neededto verify the effects of HFFs on CYPs. KCI Citation Count: 0