Influence of food polyphenols on aryl hydrocarbon receptor-signaling pathway estimated by in vitro bioassay

Abstract

The aryl hydrocarbon receptor (AhR) is a ligand-activated transcription factor that mediates the toxic and biological actions of many aromatic environmental pollutants such as dioxins. We investigated AhR activation by some vegetable constituents, including flavonoids, tannins, and related polyphenols, using an AhR-based in vitro bioassay for dioxins. Among the compounds tested, marked AhR activation was exhibited by isoflavones such as daidzein, resveratrol (a stilbene) structure, some flavanones such as naringenin, and flavones such as baicalein. On the other hand, some flavones such as apigenin, flavonols such as quercetin, and anthraquinones such as emodin, showed notable inhibitory effects on the in vitro activation of AhR induced by the dioxin [2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)]. In addition, AhR-mediated interactions between AhR and some plant extracts, including those from vegetables, fruits, herbs, and teas, were tested by using the AhR-based bioassay. Of the samples tested, some leafy green vegetables, citrus fruits, and herbs that contain food polyphenolics showed AhR-based interactions at high concentrations. On the basis of these finding, we discuss the implications of polyphenols on the AhR-signaling pathway.