Liquorice reduced cyclosporine bioavailability by activating P-glycoprotein and CYP 3A

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2307-2312

  Hou, Yu Chi ^a,b   Lin, Shiuan Pey ^a   Chao, Pei Dawn Lee ^a  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b CHINA MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

Author keywords

Cyclosporine; Cytochrome P450; Glycyrrhizin; Liquorice; P glycoprotein

Indexed keywords

CYCLOSPORINE; CYTOCHROME P450; GLYCYRRHIZIN; LIQUORICE; P-GLYCOPROTEIN;

BIOCHEMISTRY; RATS;

GLYCOPROTEINS;

CYCLOSPORIN A; CYTOCHROME P450 3A4; GLYCOPROTEIN P; GLYCYRRHETINIC ACID; GLYCYRRHIZA EXTRACT; GLYCYRRHIZIC ACID;

ANIMAL EXPERIMENT; AREA UNDER THE CURVE; ARTICLE; CONTROLLED STUDY; DRUG BIOAVAILABILITY; DRUG BLOOD LEVEL; DRUG MECHANISM; ENZYME ACTIVATION; GLYCYRRHIZA; HUMAN; HUMAN CELL; MALE; NONHUMAN; PARALLEL DESIGN; PROTEIN FUNCTION; RAT;

ANIMALS; BIOLOGICAL AVAILABILITY; CELL LINE, TUMOR; CYCLOSPORINE; CYTOCHROME P-450 ENZYME SYSTEM; GLYCYRRHIZA; GLYCYRRHIZIC ACID; HERB-DRUG INTERACTIONS; HUMANS; MALE; P-GLYCOPROTEIN; PLANT EXTRACTS; PLANT ROOTS; RATS; RATS, SPRAGUE-DAWLEY;

GLYCYRRHIZA URALENSIS; RATTUS;

EID: 84865322389     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.061     Document Type: Article

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