Increased Plasma Levels of Tacrolimus After Ingestion of Green Tea

Vischini, Gisella; Niscola, Pasquale; Stefoni, Ada; Farneti, Fabio

doi:10.1053/j.ajkd.2011.05.013

Cited by 22 publications

(20 citation statements)

References 6 publications

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“…1 mg · 24 h ‐1 ). After GT ingestion, an increase in tacrolimus levels was observed, and a positive dechallenge of tea was performed (Vischini et al , ). In healthy volunteers, who received a cocktail of CYP450 metabolic probe drugs, including caffeine, dextromethorphan, losartan and buspirone for assessing the activity of CYP1A2, CYP2D6, CYP2C9 and CYP3A4, respectively, after 4 weeks of EGCG (800 mg) consumption, only a significant increase in the concentration of buspirone was found, suggesting a reduction in CYP3A4 activity (Chow et al , ).…”

Section: Enzymatic Inhibitionmentioning

confidence: 99%

Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms

Peluso

Serafini

2016

British J Pharmacology

192

117

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Section: Enzymatic Inhibitionmentioning

confidence: 99%

Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms

Peluso

Serafini

2016

British J Pharmacology

192

117

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“…The majority of controlled clinical studies to date evaluating the effect of repeated green tea administration (given as extract) on CYP activity has not demonstrated clinically significant interactions (Donovan et al, 2004; Chow et al, 2006). However, a recent case report described a ~two-fold increase in tacrolimus levels observed in a 58 year-old kidney transplant recipient who ingested green tea while receiving tacrolimus (Vischini et al, 2011). Levels decreased to within the therapeutic range after discontinuation of the tea.…”

Section: Inhibition Of Intestinal Biochemical Processesmentioning

confidence: 99%

Mechanisms underlying food–drug interactions: Inhibition of intestinal metabolism and transport

Won

Oberlies

Paine

2012

Pharmacology & Therapeutics

116

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Food-drug interaction studies are critical to evaluate appropriate dosing, timing, and formulation of new drug candidates. These interactions often reflect prandial-associated changes in the extent and/or rate of systemic drug exposure. Physiologic and physicochemical mechanisms underlying food effects on drug disposition are well-characterized. However, biochemical mechanisms involving drug metabolizing enzymes and transport proteins remain underexplored. Several plant-derived beverages have been shown to modulate enzymes and transporters in the intestine, leading to altered pharmacokinetic (PK) and potentially negative pharmacodynamic (PD) outcomes. Commonly consumed fruit juices, teas, and alcoholic drinks contain phytochemicals that inhibit intestinal cytochrome P450 and phase II conjugation enzymes, as well as uptake and efflux transport proteins. Whereas myriad phytochemicals have been shown to inhibit these processes in vitro, translation to the clinic has been deemed insignificant or undetermined. An overlooked prerequisite for elucidating food effects on drug PK is thorough knowledge of causative bioactive ingredients. Substantial variability in bioactive ingredient composition and activity of a given dietary substance poses a challenge in conducting robust food-drug interaction studies. This confounding factor can be addressed by identifying and characterizing specific components, which could be used as marker compounds to improve clinical trial design and quantitatively predict food effects. Interpretation and integration of data from in vitro, in vivo, and in silico studies require collaborative expertise from multiple disciplines, from botany to clinical pharmacology (i.e., plant to patient). Development of more systematic methods and guidelines is needed to address the general lack of information on examining drug-dietary substance interactions prospectively.

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“…1mg/24 h). After GT ingestion, an increase in tacrolimus levels has been observed, and a positive dechallenge of the tea was performed (Vischini et al, 2011). From the reviewed human interventions, a clear antioxidant effect cannot be postulated, because no effect on IsoP (the in vivo lipo-peroxidation markers) was found, while data concerning NEAC were deeply influenced by UA levels.…”

Section: Antioxidant and Cyp Enzymesmentioning

confidence: 99%

Green Tea and Bone Marrow Transplantation: From Antioxidant Activity to Enzymatic and Multidrug-resistance Modulation

Peluso

Palmery

Vitalone

2015

Critical Reviews in Food Science and Nutrition

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Epigallocatechin-3-gallate (EGCG), the main flavonoid of green tea (GT), could play an active role in the prevention of oxidative-stress-related diseases, such as hematologic malignancies. Some effects of EGCG are not imputable to antioxidant activity, but involve modulation of antioxidant enzymes and uric acid (UA) levels. The latter is the major factor responsible of the plasma non-enzymatic antioxidant capacity (NEAC). However, hyperuricemia is a frequent clinical feature caused by tumor lysis syndrome or cyclosporine side effects, both before and after bone marrow transplantation (BMT). Besides this, food-drug interactions could be associated with GT consumption and could have clinical implications. The molecular mechanisms involved in the redox and drug metabolizing/transporting pathways were discussed, with particular reference to the potential role of GT and EGCG in BMT. Moreover, on reviewing data on NEAC, isoprostanes, uric acid, and various enzymes from human studies on GT, its extract, or EGCG, an increase in NEAC, without effect on isoprostanes, and contrasting results on UA and enzymes were observed. Currently, few and contrasting available evidences suggest caution for GT consumption in BMT patients and more studies are needed to better understand the potential impact of EGCG on oxidative stress and metabolizing/transporting systems.

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Increased Plasma Levels of Tacrolimus After Ingestion of Green Tea

Cited by 22 publications

References 6 publications

Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms

Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms

Mechanisms underlying food–drug interactions: Inhibition of intestinal metabolism and transport

Green Tea and Bone Marrow Transplantation: From Antioxidant Activity to Enzymatic and Multidrug-resistance Modulation

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