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Updated: Aug 24, 2026
Extraction and Analysis of Taiwanese Green Propolis
Published on: January 7, 2019
Suppression of dioxin mediated aryl hydrocarbon receptor transformation by ethanolic extracts of propolis
Yong K Park1, Itsuko Fukuda, Hitoshi Ashida
1State University of Campinas, College of Food Engineering (UNICAMP), Department of Food Science, Laboratory of Food Biochemistry, SP, Brazil. ykpark@fea.unicamp.br
Abstract:
Present study demonstrated that the ethanolic extracts of propolis containing higher concentrations of flavonoids suppressed 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)-induced aryl hydrocarbon receptor transformation in a dose-dependent manner. The IC(50) values of propolis group 3 and group 12 were 1.2 and 3.6 microg/ml, respectively, indicating that propolis showed stronger antagonistic effects as compared with vegetable extracts.
