Next Article in Journal
Next Article in Special Issue
Previous Article in Journal
Int. J. Mol. Sci. 2009, 10(6), 2440-2475; doi:10.3390/ijms10062440
Review

An Updated Review of Tyrosinase Inhibitors

Received: 21 April 2009; in revised form: 8 May 2009 / Accepted: 21 May 2009 / Published: 26 May 2009
View Full-Text   |   Download PDF [383 KB, uploaded 19 June 2014]   |   Browse Figures
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 browning; inhibitors; melanogenesis; tyrosinase
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


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.



Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert