Vernet A, Siess M H
Food Chem Toxicol. 1986 Aug;24(8):857-61. doi: 10.1016/0278-6915(86)90077-3.
Fifteen flavonoids were examined for their effects on the activity of 7-ethoxycoumarin O-deethylase in rat hepatic and intestinal microsomes. The effect depended on both the chemical structure of the flavonoid and the origin of the microsomes. Polyhydroxylated flavonoids with a C2-C3 double bond (flavones and flavonols) were more effective inhibitors of the enzyme in both hepatic and intestinal microsomes than were the reduced homologues (flavanonols, flavanones and flavan-3-ols). In contrast, flavones lacking hydroxyl substituents (e.g. 5,6-benzoflavone, 7,8-benzoflavone and flavone) increased ethoxycoumarin deethylase activity in liver microsomes although they had an inhibitory effect in intestinal microsomes.
研究了15种黄酮类化合物对大鼠肝脏和肠道微粒体中7-乙氧基香豆素O-脱乙基酶活性的影响。该影响取决于黄酮类化合物的化学结构以及微粒体的来源。具有C2-C3双键的多羟基黄酮类化合物（黄酮和黄酮醇）在肝脏和肠道微粒体中比还原同系物（黄烷醇、黄烷酮和黄烷-3-醇）对该酶的抑制作用更强。相比之下，缺乏羟基取代基的黄酮（如5,6-苯并黄酮、7,8-苯并黄酮和黄酮）虽在肠道微粒体中有抑制作用，但却能增加肝脏微粒体中乙氧基香豆素脱乙基酶的活性。
