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Correlation of Hyperforin Content of Hypericum Perforatum(St John’s Wort) Extracts with Their Effects On Alcohol Drinking in C57Bl/6J Mice: A Preliminary Study

M. Gott

B. Grayson

A. G. Smith

A. Sunter

J. C. Neill

Bradford School of Pharmacy, University of Bradford, UKj.c.neill{at}bradford.ac.uk

M. Hanna

Bradford Particle Design Ltd, Listerhills Science Park, Bradford, UK

Extracts of the herb St John’s Wort have been shown to reduce alcohol intake in alcohol-preferring rats, but it is not known which of the constituent(s) are responsible for this effect. In this study, the effect of a crude methanolic extract ofHypericum perforatum(negligible hyperforin content) on alcohol drinking in C57BL/6J alcohol-preferring mice was compared with that of a hyperforin-rich extract (45% hyperforin) prepared by extracting the herb with supercritical carbon dioxide. The dose of the hyperforin-rich extract required to significantly reduce 10% ethanol intake (5 mg/kg) was 125-fold less than that required for the crude extract (625 mg/kg), and was comparable to the dose of fluoxetine (10 mg/kg) required to produce a similar effect. None of these agents significantly affected water intake. These results suggest that the effects of H. perforatumextracts on alcohol drinking behaviour are due to the hyperforin content of the herb rather than to other, more polar constituents. Hyperforin is an unstable compound and this study also highlights the effect of different methods of extract preparation on hyperforin content.

Key Words: C57BL/6J mice • ethanol intake • fluoxetine • hyperforin • Hypericum perforatum • St John’s wort

Journal of Psychopharmacology, Vol. 17, No. 4, 403-408 (2003)
DOI: 10.1177/0269881103174018


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