Dietary regulation of P-gp function and expression

W. Zhang, Y. Han, S.L. Lim, Lee Yong Lim

Research output: Contribution to journalReview articlepeer-review

42 Citations (Scopus)

Abstract

Food–drug interactions have been associated with clinically important pharmacokinetic and pharmacodynamic changes of a drug. The aim of this paper is to review the regulation of P-glycoprotein (P-gp) by dietary components and to correlate the changes in cellular P-gp function and expression with drug bioavailability. In summary, the published literature has provided extensive data supporting the modulation of drug bioavailability through P-gp regulation by components in food groups such as fruit juices, spices, herbs, cruciferous vegetables and green tea. Most of these data were, however, derived from in vitro cell models and, except for the St John's wort, the clinical significance of most reported interactions remains to be clarified. Studies on piperine and capsaicin have underscored an often poor correlation between in vivo and in vitro data, whereas experiments involving curcumin highlighted differences between acute and chronic consumption of a dietary component on P-gp function and expression in vivo. A better understanding of the pharmacokinetic and pharmacodynamic profiles of the dietary components will aid in addressing these knowledge gaps.

Original languageEnglish
Pages (from-to)789-801
JournalExpert Opinion on Drug Metabolism & Toxicology
Volume5
Issue number7
DOIs
Publication statusPublished - Jul 2009

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