Review of Natural and synthetic tyrosinase inhibitors

Tyrosinase is a multifunctional copper-containing enzyme found in a broad spectrum of animal and plant species [1]. It catalyses the initial steps in the formation of the pigment melanin from tyrosine. In addition tyrosinase is responsible of browning of certain fruits and vegetables during their handling, processing and storage after harvest [2] and It is one of the most important enzymes in the insect molting process[3]. It also is linked to Parkinson disease and other neurodegenerative diseases[2]. Recently, safe and effective tyrosinase inhibitors have become important for their potential application in improving food quality [4]and insect control agents[3] and preventing or treat pigmentation disorders (melasma, freckles, senile lentigines[5] and other melanin-related health problems in human beings. These causes have encouraged researchers to seek new potent tyrosinase inhibitors for use in foods, cosmetics and pharmaceuticals This article overviews tyrosinase inhibitors from natural and synthetic sources including all herb species, active ingredients, semi synthetic and synthetic components from 2000–2011 discussing on natural skeletons, semisynthetic and synthetic componds, SAR of components and the richest families, genuses,..

References: 1. Hearing VJ et.al. (1987) Int J Biochem 19(12): 1141–7.

2.Fais A et al., (2009) Molecules 14(7): 2514–20.

3.Arung ET et al.,(2005) Journal of Wood Science 51: 520–525.

4.Hsu CK et al. (2007) Food Chemistry 105(3): 1099–1105.

5.Zhang X et al. (2009) Biological and Pharmaceutical Bulletin 32(1): 86–90.