Int. J. Mol. Sci. 2009, 10(6), 2440-2475; doi:10.3390/ijms10062440
Review

An Updated Review of Tyrosinase Inhibitors

Te-Sheng Changemail
Department of Biological Science and Technology, National University of Tainan, 33 sec. 2 Shu-Lin St., Tainan, Taiwan
Received: 21 April 2009; in revised form: 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)
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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.
Keywords: browning; inhibitors; melanogenesis; tyrosinase

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Cite This Article

MDPI and ACS Style

Chang, T.-S. An Updated Review of Tyrosinase Inhibitors. Int. J. Mol. Sci. 2009, 10, 2440-2475.

AMA Style

Chang T-S. An Updated Review of Tyrosinase Inhibitors. International Journal of Molecular Sciences. 2009; 10(6):2440-2475.

Chicago/Turabian Style

Chang, Te-Sheng. 2009. "An Updated Review of Tyrosinase Inhibitors." Int. J. Mol. Sci. 10, no. 6: 2440-2475.

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