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Volumn 26, Issue 6, 2011, Pages 441-446

Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: A basic study

(7) Fiocco, Daniela a Fiorentino, Daniela a Frabboni, Laura a Benvenuti, Stefania b Orlandini, Giulia b Pellati, Federica b Gallone, Anna c

a UNIVERSITY OF FOGGIA (Italy)

b UNIVERSITY OF MODENA AND REGGIO EMILIA (Italy)

c UNIVERSITY OF BARI (Italy)

Author keywords

Essential oils; Lavandula spica; Mentha x piperita; Mushroom tyrosinase; Tyrosinase inhibitor

Indexed keywords

DOSE-DEPENDENT MANNER; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDRODISTILLED; INDUSTRIAL PROCESSS; LAVANDULA; MENTHA X PIPERITA; MUSHROOM TYROSINASE; TYROSINASE INHIBITORS; TYROSINASE INHIBITORY ACTIVITIES;

FOOD TECHNOLOGY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

ESSENTIAL OILS;

COSMETIC; ENZYME INHIBITOR; ESSENTIAL OIL; FOOD ADDITIVE; LAVENDER OIL; PEPPERMINT OIL; TYROSINASE INHIBITOR; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FOOD HANDLING; GAS CHROMATOGRAPHY; IC 50; MASS SPECTROMETRY; MUSHROOM;

BASIDIOMYCOTA; LAVANDULA; LAVANDULA ANGUSTIFOLIA; MENTHA X PIPERITA;

EID: 80054932507 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.2072 Document Type: Article

Times cited : (28)

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