Table 2

Effect of flavonoid treatment on glucuronidation and sulfation of chrysin in intact Hep G2 cells

GlucuronidationSulfation
% of control
Flavones and Flavonols
 Acacetin 262  ± 52-a 82  ± 19
 Apigenin 346  ± 282-a 102  ± 9
 Baicalein129  ± 2099  ± 5
 Chrysin 404  ± 302-a 114  ± 5
 Diosmetin 414  ± 282-a 72  ± 52-b
 Diosmin98  ± 358  ± 32-b
 Galangin112  ± 17106  ± 8
 5-Hydroxyflavone127  ± 2699  ± 15
 6-Hydroxyflavone74  ± 52-b 63  ± 132-b
 7-Hydroxyflavone133  ± 19113  ± 5
 5-Hydroxy-7-methoxyflavone 171  ± 82-a 115  ± 13
 7-Hydroxy-5-methylflavone 196  ± 162-a 122  ± 5
 Isorhamnetin111  ± 1182  ± 9
 Kaempferol111  ± 12100  ± 10
 Luteolin 275  ± 312-a 121  ± 19
 Quercetin81  ± 576  ± 72-b
Flavanes
 (+)-Catechin109  ± 1165  ± 62-b
 Epigallocatechin gallate71  ± 582  ± 3
 Hesperetin90  ± 780  ± 6
 Naringenin92  ± 7100  ± 8
Isoflavones
 Biochanin A63  ± 1486  ± 23
 Genistein71  ± 10 144  ± 132-a

The cells were treated for 3 days with vehicle or 25 μM of each flavonoid, and the formation of chrysin glucuronide and sulfate was measured by HPLC in the medium after a 6-h incubation of the cells with chrysin. Mean values ± S.E.M. are shown (n = 4–40).

  • 2-a  Significantly higher than control; P < 0.05.

  • 2-b  Significantly lower than control;P < 0.05.