Caffeic acid improves the bioavailability of L-dopa in rabbit plasma

Li Hsuan Wang, Kuang Yang Hsu, Yow Shieng Uang, Feng-Lin Hsu, Li Ming Yang, Shwu Jiuan Lin

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The impacts of caffeic acid (3,4-dihydroxycinnamic acid, CA) on the pharmacokinetics of levodopa (L-dopa) were studied in rabbits. A single dose of 5/1.25 mg·kg-1 L-dopa/carbidopa was administered alone or was coadministered with three different doses of caffeic acid (2.5, 5, and 10 mg·kg-1), or a single dose of 5 mg·kg-1 caffeic acid was administered alone via an intramuscular route to six rabbits each in a crossover treatment protocol. Plasma levels of L-dopa, 3-O-methyldopa (3-OMD), caffeic acid, and ferulic acid were determined and subsequently used to calculate their pharmacokinetic parameters. The results indicated that caffeic acid administered at a dose of 10 mg·kg-1 decreased about 22% of the peripheral formation of 3-OMD and about 31% of the Cmax of 3-OMD. In addition, the metabolic ratios (MR, AUC of 3-OMD/AUC of L-dopa) decreased by about 22%. Results also indicated that caffeic acid significantly decreased the proportion of 3-OMD (p <0.05). In contrast, the parameters of neither caffeic acid nor ferulic acid were significantly affected by L-dopa/carbidopa. In conclusion, caffeic acid at a dose of 10 mg·kg -1 can significantly affect the COMT metabolic pathway of L-dopa.

Original languageEnglish
Pages (from-to)852-858
Number of pages7
JournalPhytotherapy Research
Volume24
Issue number6
DOIs
Publication statusPublished - Jun 2010

Keywords

  • Bioavailability
  • Caffeic acid
  • COMT
  • Levodopa, rabbit, drug-food interaction

ASJC Scopus subject areas

  • Pharmacology

Fingerprint Dive into the research topics of 'Caffeic acid improves the bioavailability of L-dopa in rabbit plasma'. Together they form a unique fingerprint.

  • Cite this