Modulation of aromatase activity by diet polyphenolic compounds

• Type: Article in International Scientific Journal
• Date: 2006

Authors

monteiro, r (Author) FCNAUP; azevedo, i (Author) Other; calhau, c (Author) FMUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 54

Pages: 3535-3540

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 17 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-KR3

DOI: 10.1021/jf053237t

Abstract (EN): Estrogens are involved in physiological actions related to reproduction, body fat distribution, and maintenance of bone mass and are also related to the pathogenesis of estrogen-dependent cancers. The aim of this work was to study the effect of polyphenols on estrogen synthesis. The effect of polyphenols and polyphenolic-rich beverages on aromatase activity was tested in JAR cells (a choriocarcinoma cell line) through the tritiated water release assay. Some of the tested polyphenols inhibited estrogen production, chrysin being the most potent. Additionally, we observed that red wine, alcohol-free red wine, green tea, and black tea (200 mu L/mL) significantly decreased aromatase activity. No effect on aromatase expression, as assessed by western blotting and RT-PCR, has been detected after 24 h of treatment with any of the flavonoids under study. In conclusion, polyphenols are able to modulate aromatase activity and, consequently, estrogen synthesis. The knowledge of such interference may help to clarify some of the biological properties attributed to polyphenols and may be useful in prevention/treatment of estrogen-dependent disorders.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6