Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1099-1105

  Hsu, Cheng Kuang ^a   Chang, Chen Tien ^b   Lu, Hsin Yi ^b   Chung, Yun Chin ^b  

^a ASIA UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

3,4 Dihydroxyphenylacetic acid; Catechol; l 3,4 Dihydroxyphenylalanine; Lavender; Mixed type inhibitor; Mushroom tyrosinase

Indexed keywords

3,4 DIHYDROXYPHENYLACETIC ACID; CATECHOL; LAVENDER EXTRACT; LEVODOPA; MONOPHENOL MONOOXYGENASE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; BLEACHING; ENZYME INHIBITION; ENZYME INHIBITOR INTERACTION; LAVENDER; LAVENDULA ALLARDI; LAVENDULA ANGUSTIFOLIA; LAVENDULA HETEROPHYLLA; LAVENDULA STOECHAS; LAVENDULA VIRIDIS; MUSHROOM; OXIDATION; PLANT LEAF; PLANT STEM;

BASIDIOMYCOTA; HETEROPHYLLA; LAVANDULA; LAVANDULA ANGUSTIFOLIA;

EID: 34447569207     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.008     Document Type: Article

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