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 |