Table 1 |
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| Reduction in testosterone glucuronidation activity of UGT2B17 by the addition of phenolic compounds | |||
| 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 |
The results display the percentage change in the glucuronidation of testosterone over 60 mins by UGT2B17 in comparison to the uninhibited control.
Jenkinson et al. Nutrition Journal 2012 11:67 doi:10.1186/1475-2891-11-67
