Tyrosine inhibitors from cumin

Author(s): Kubo I, Kinst HI

Abstract

Cuminaldehyde (p-isopropylbenzaldehyde) was identified as a potent mushroom tyrosinase inhibitor from cumin, a common food spice. This benzaldehyde derivative was found to inhibit the oxidation of l-3,4-dihydroxyphenylalanine (l-DOPA) by mushroom tyrosinase with an ID50 of 7.7 μg/mL (0.05 mM). Its oxidized analogue, cumic acid (p-isopropylbenzoic acid), was also characterized to inhibit this oxidation with an ID50 of 43 μg/mL (0.26 mM). These two inhibitors affect mushroom tyrosinase activity in different ways.

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