Effect of metabolic inhibition against CYP3A4 by catechins in bottled green tea drinks

Takumi Nakamura; Emi Asada; Yoshiko Nagata; Hideko Kanazawa

doi:10.2116/bunsekikagaku.52.769

Effect of metabolic inhibition against CYP3A4 by catechins in bottled green tea drinks

Takumi Nakamura, Emi Asada, Yoshiko Nagata, Hideko Kanazawa

School of Pharmaceutical Sciences

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

Catechins, major polyphenol constituents of green tea, are well known because of their antioxidant activity and chemopreventive effects against cancers. We determined catechins (catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG)) in bottled green tea drinks. The effects of temperature on the conversion of EGCG to GCG by a heat treatment were examined. The epimerization reaction seemed to proceed slowly around 80°C, and was observed to occur rapidly at 98°C. In this study, we also investigated the effect of metabolic inhibition against CYP3A4 by individual catechins. The inhibition effects of the gallate catechins were greater than those of non-gallate catechins.

Original language	English
Pages (from-to)	769-773
Number of pages	5
Journal	BUNSEKI KAGAKU
Volume	52
Issue number	9
DOIs	https://doi.org/10.2116/bunsekikagaku.52.769
Publication status	Published - 2003 Sept

Keywords

CYP3A4
Catechins
Epimerization
Green tea

ASJC Scopus subject areas

Analytical Chemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.2116/bunsekikagaku.52.769

Cite this

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abstract = "Catechins, major polyphenol constituents of green tea, are well known because of their antioxidant activity and chemopreventive effects against cancers. We determined catechins (catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG)) in bottled green tea drinks. The effects of temperature on the conversion of EGCG to GCG by a heat treatment were examined. The epimerization reaction seemed to proceed slowly around 80°C, and was observed to occur rapidly at 98°C. In this study, we also investigated the effect of metabolic inhibition against CYP3A4 by individual catechins. The inhibition effects of the gallate catechins were greater than those of non-gallate catechins.",

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AU - Nakamura, Takumi

AU - Asada, Emi

AU - Nagata, Yoshiko

AU - Kanazawa, Hideko

PY - 2003/9

Y1 - 2003/9

N2 - Catechins, major polyphenol constituents of green tea, are well known because of their antioxidant activity and chemopreventive effects against cancers. We determined catechins (catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG)) in bottled green tea drinks. The effects of temperature on the conversion of EGCG to GCG by a heat treatment were examined. The epimerization reaction seemed to proceed slowly around 80°C, and was observed to occur rapidly at 98°C. In this study, we also investigated the effect of metabolic inhibition against CYP3A4 by individual catechins. The inhibition effects of the gallate catechins were greater than those of non-gallate catechins.

AB - Catechins, major polyphenol constituents of green tea, are well known because of their antioxidant activity and chemopreventive effects against cancers. We determined catechins (catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG)) in bottled green tea drinks. The effects of temperature on the conversion of EGCG to GCG by a heat treatment were examined. The epimerization reaction seemed to proceed slowly around 80°C, and was observed to occur rapidly at 98°C. In this study, we also investigated the effect of metabolic inhibition against CYP3A4 by individual catechins. The inhibition effects of the gallate catechins were greater than those of non-gallate catechins.

KW - CYP3A4

KW - Catechins

KW - Epimerization

KW - Green tea

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Effect of metabolic inhibition against CYP3A4 by catechins in bottled green tea drinks

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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