Avocado proanthocyanidins as a source of tyrosinase inhibitors: Structure characterization, inhibitory activity, and mechanism

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 33, 2015, Pages 7381-7387

  Chai, Wei Ming ^a   Wei, Man Kun ^a   Wang, Rui ^a   Deng, Rong Gen ^a   Zou, Zheng Rong ^a   Peng, Yi Yuan ^a  

^a JIANGXI NORMAL UNIVERSITY   (China)

Author keywords

Avocado; Inhibitory mechanism; Molecular docking; Proanthocyanidins; Structure; Tyrosinase inhibitors

Indexed keywords

ELECTROSPRAY IONIZATION; ENZYME INHIBITION; ENZYMES; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METAL IONS; MOLECULAR MODELING; QUENCHING; SPECTROMETRY; STRUCTURE (COMPOSITION);

AVOCADO; INHIBITORY MECHANISM; MOLECULAR DOCKING; PROANTHOCYANIDINS; TYROSINASE INHIBITORS;

FLAVONOIDS;

COPPER; ENZYME INHIBITOR; MONOPHENOL MONOOXYGENASE; PROANTHOCYANIDIN;

ANTAGONISTS AND INHIBITORS; CHEMICAL STRUCTURE; CHEMISTRY; FLUORESCENCE; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; METABOLISM; MOLECULAR DOCKING; PERSEA; PRECLINICAL STUDY; PROCEDURES; REVERSED PHASE LIQUID CHROMATOGRAPHY;

CHROMATOGRAPHY, REVERSE-PHASE; COPPER; DRUG EVALUATION, PRECLINICAL; ENZYME INHIBITORS; FLUORESCENCE; MOLECULAR DOCKING SIMULATION; MOLECULAR STRUCTURE; MONOPHENOL MONOOXYGENASE; PERSEA; PROANTHOCYANIDINS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 84940506864     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b03099     Document Type: Article

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