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Table 1 Reduction in testosterone glucuronidation activity of UGT2B17 by the addition of phenolic compounds

From: Red wine and component flavonoids inhibit UGT2B17 in vitro

Initial testosterone concentration (μM) Test sample concentration Test sample concentration (μM) Glucuronidation % of control (±SD)
Screening study    
100 4-Ethylphenol 750 78.9 ±1.131
50 4-Ethylphenol 750 57.3 ±13.548
100 Gallic acid 250 91.01 ±10.946
100 Caffeic acid 250 78.65 ±5.685
100 p-Coumaric Acid 250 NA
100 Chlorogenic Acid 250 NA
100 Quercetin 250 28.01 ±2.800
Low concentration study   
20 Quercetin 50 65.62 ±14.298
20 Quercetin 20 79.93 ±11.370
20 Quercetin 2 82.42 ±7.057
30 Quercetin 2 97.69 ±9.235
20 Quercetin 1.5 91.37 ±7.806
  1. The results display the percentage change in the glucuronidation of testosterone over 60 mins by UGT2B17 in comparison to the uninhibited control.