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Naturally occurring tyrosinase inhibitors: mechanism and applications in skin health, cosmetics and agriculture industries
Author(s) -
Parvez Shoukat,
Kang Moonkyu,
Chung HwanSuck,
Bae Hyunsu
Publication year - 2007
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2184
Subject(s) - tyrosinase , cosmetics , melanin , browning , enzyme , microbiology and biotechnology , biochemistry , skin whitening , chemistry , biology , pharmacology , active ingredient , organic chemistry
Tyrosinase is a copper‐containing enzyme, which is widely distributed in microorganisms, animals and plants and is a key enzyme in melanin biosynthesis, involved in determining the color of mammalian skin and hair. In addition, unfavorable enzymatic browning of plant‐derived foods by tyrosinase causes a decrease in nutritional quality and economic loss of food products. The inadequacy of current conventional methods to prevent tyrosinase action encourages researchers to seek new potent tyrosinase inhibitors for food and cosmetics. This article presents a study on the importance of tyrosinase, biochemical characteristics, type of inhibitions, activators from various natural sources with its clinical and industrial importance in recent prospects is discussed in this paper. Copyright © 2007 John Wiley & Sons, Ltd.