Int. J. Mol. Sci. 2009, 10(6), 2440-2475; doi:10.3390/ijms10062440
An Updated Review of Tyrosinase Inhibitors
Department of Biological Science and Technology, National University of Tainan, 33 sec. 2 Shu-Lin St., Tainan, Taiwan
Received: 21 April 2009 / Revised: 8 May 2009 / Accepted: 21 May 2009 / Published: 26 May 2009
(This article belongs to the Special Issue Inhibitors of Melanogenesis Related Processes: Application to Food and Cosmetic Industry)
Abstract
Tyrosinase is a multifunctional, glycosylated, and copper-containing oxidase, which catalyzes the first two steps in mammalian melanogenesis and is responsible for enzymatic browning reactions in damaged fruits during post-harvest handling and processing. Neither hyperpigmentation in human skin nor enzymatic browning in fruits are desirable. These phenomena have encouraged researchers to seek new potent tyrosinase inhibitors for use in foods and cosmetics. This article surveys tyrosinase inhibitors newly discovered from natural and synthetic sources. The inhibitory strength is compared with that of a standard inhibitor, kojic acid, and their inhibitory mechanisms are discussed. View Full-TextKeywords:
browning; inhibitors; melanogenesis; tyrosinase
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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Chang, T.-S. An Updated Review of Tyrosinase Inhibitors. Int. J. Mol. Sci. 2009, 10, 2440-2475.
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