Effect of hop (Humulus lupulus L.) flavonoids on aromatase (estrogen synthase) activity

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

Authors

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

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 54

Pages: 2938-2943

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 44 Citations

Scopus - 59 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-M7S

DOI: 10.1021/jf053162t

Abstract (EN): The aim of this work was to study the effect of the prenylflavonoids xanthohumol, isoxanthohumol, and 8-prenylnaringenin on the activity and expression of the enzyme aromatase (estrogen synthase). The effect of different kinds of beer containing these prenylflavonoids was also tested. Aromatase activity was determined by measuring the release of tritiated water during the conversion of [H-3]androstenedione to estrone. Aromatase expression was determined by RT-PCR. This assay was carried out in choriocarcinoma-derived JAR cells. The tested prenylflavonoids were able to inhibit estrogen formation, and their IC50 values were determined, although no effect on aromatase expression was found. Lager beer, alcohol-free beer, stout beer, and xanthohumol-rich stout beer (200 mu L/mL) significantly decreased aromatase activity. In conclusion, prenylflavonoids are able to modulate aromatase activity, decreasing estrogen synthesis, with relevance for the prevention and treatment of estrogen-dependent disorders such as breast cancer.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6