TABLE 2.
Phytochemical bioactivation by cytochrome P450 isoforms
| Parent compound | Active metabolite | Reaction | Isoforms involved | Food sources1 | Reference |
|---|---|---|---|---|---|
| Tyrosol | Hydroxytyrosol | 3’-hydroxylation | CYP2A6 CYP2D6 | Olive oil, wine, and beer | (13) |
| Trans-resveratrol | Piceatannol | 3’-hydroxylation | CYP1A1 CYP1A2 CYP1B1 | Grapes, wine | (86) |
| Kaempferol | Quercetin | 3’-hydroxylation | CYP1A2 | Tea, fruits, vegetables, and beans | (87, 88) |
| Tamarixetin | Quercetin | 4’-demethylation | CYP1A2CYP3A4 CYP2C9 | Fruits, vegetables, and nuts | (87) |
| Apigenin | Luteolin | 3’-hydroxylation | CYP1A2 CYP3A4 | Fruits, plant-derived beverages, and vegetables | (87, 88) |
| Naringenin | Eriodictyol | 3’-hydroxylation | CYP1A2 CYP3A4 | Herbs and fruits (grapefruit, sour orange, tomato, cocoa…) | (87) |
| Hesperetin/hesperidin | Eriodictyol | 4’-demethylation | CYP1A2 | Herbs and fruits (orange, lemon, tangerine, and peppermint) | (87) |
| Genistein | Orobol | 3’-hydroxylation | CYP1A2 | Soy products | (89, 90) |
| Safrole | 1’-hydroxysafrole | 1’-hydroxylation | CYP1A2 CYP2A6 CYP2C9 CYP2C19 CYP2D6 CYP2E1 | Spices (nutmeg, mace, cinnamon, anise, black pepper, and sweet basil) | (91) |
1
Information regarding the food sources of the phenolic compounds was obtained from the database phenol-explorer.eu (49).