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  2. 生命科學院
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Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/22478
Title: Interaction between red yeast rice and CYP450 enzymes/P-glycoprotein and its implication for the clinical pharmacokinetics of lovastatin
Authors: Chia-Hao Chen
Yow-Shieng Uang
Shang-Ta Wang 
Jyh-Chin Yang
Chun-Jung Lin
Keywords: DRUG-DRUG INTERACTION;PURPUREUS WENT RICE;MONASCUS-PURPUREUS;IN-VITRO;INHIBITION ASSAYS;METABOLISM;EFFICACY;CHOLESTEROL;SIMVASTATIN;ACID
Issue Date: 2012
Publisher: HINDAWI LTD
Journal Volume: 2012
Source: EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE
Abstract: 
Red yeast rice (RYR) can reduce cholesterol through its active component, lovastatin. This study was to investigate the pharmacokinetic properties of lovastatin in RYR products and potential RYR-drug interactions. Extracts of three registered RYR products (LipoCol Forte, Cholestin, and Xuezhikang) were more effective than pure lovastatin in inhibiting the activities of cytochrome P450 enzymes and P-glycoprotein. Among CYP450 enzymes, RYR showed the highest inhibition on CYP1A2 and CYP2C19, with comparable inhibitory potencies to the corresponding typical inhibitors. In healthy volunteers taking the RYR product LipoCol Forte, the pharmacokinetic properties of lovastatin and lovastatin acid were linear in the dose range of 1 to 4 capsules taken as a single dose and no significant accumulation was observed after multiple dosing. Concomitant use of one LipoCol Forte capsule with nifedipine did not change the pharmacokinetics of nifedipine. Yet, concomitant use of gemfibrozil with LipoCol Forte resulted in a significant increase in the plasma concentration of lovastatin acid. These findings suggest that the use of RYR products may not have effects on the pharmacokinetics of concomitant comedications despite their effects to inhibit the activities of CYP450 enzymes and P-gp, whereas gemfibrozil affects the pharmacokinetics of lovastatin acid when used concomitantly with RYR products.
URI: http://scholars.ntou.edu.tw/handle/123456789/22478
ISSN: 1741-427X
DOI: 10.1155/2012/127043
Appears in Collections:食品科學系

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