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Modulation of aromatase activity by diet polyphenolic compounds
Rosário Monteiro1, Isabel Azevedo, Conceição Calhau
1Department of Biochemistry (U38-FCT), Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal. rosariom@med.up.pt
Journal of Agricultural and Food Chemistry
|January 9, 2009
Summary
Polyphenols, found in beverages like red wine and green tea, can inhibit estrogen synthesis by affecting aromatase activity. This discovery may aid in preventing and treating estrogen-dependent disorders.
Area of Science:
- Biochemistry
- Endocrinology
- Nutritional Science
Background:
- Estrogens play crucial roles in reproduction, fat distribution, bone health, and the development of estrogen-dependent cancers.
- Understanding factors that modulate estrogen synthesis is vital for managing related health conditions.
Purpose of the Study:
- To investigate the impact of various polyphenols and polyphenol-rich beverages on estrogen synthesis.
- To determine the effect of these compounds on aromatase activity, a key enzyme in estrogen production.
Main Methods:
- Utilized JAR cells (choriocarcinoma cell line) to test polyphenol effects on aromatase activity.
- Employed the tritiated water release assay to quantify enzyme activity.
- Assessed aromatase gene and protein expression using RT-PCR and Western blotting.
Main Results:
- Several tested polyphenols, notably chrysin, demonstrated significant inhibition of estrogen production.
- Red wine, alcohol-free red wine, green tea, and black tea markedly reduced aromatase activity at 200 microL/mL.
- No significant changes in aromatase expression levels were observed after 24-hour treatment with the studied flavonoids.
Conclusions:
- Polyphenols possess the ability to modulate aromatase activity, thereby influencing estrogen synthesis.
- These findings provide insights into the biological actions of polyphenols and their potential therapeutic applications in estrogen-dependent disorders.
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