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Flavones and flavonols at dietary levels inhibit a transformation of aryl hydrocarbon receptor induced by dioxin
Author(s) -
Ashida Hitoshi,
Fukuda Itsuko,
Yamashita Takatoshi,
Kanazawa Kazuki
Publication year - 2000
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/s0014-5793(00)01730-0
Subject(s) - aryl hydrocarbon receptor , flavones , flavonols , transformation (genetics) , chemistry , toxicity , aryl , flavonoid , biochemistry , receptor , pharmacology , biology , transcription factor , organic chemistry , gene , chromatography , antioxidant , alkyl
Dioxins invade the body mainly through the diet, and produce toxicity through the transformation of aryl hydrocarbon receptor (AhR). An inhibitor of the transformation should therefore protect against the toxicity and ideally be part of the diet. We examined flavonoids ubiquitously expressed in plant foods as one of the best candidates, and found that the subclasses flavones and flavonols suppressed antagonistically the transformation of AhR induced by 1 nM of 2,3,7,8‐tetrachlorodibenzo‐ p ‐dioxin, without exhibiting agonistic effects that transform AhR. The antagonistic IC 50 values ranged from 0.14 to 10 μM, close to the physiological levels in human.