Fruit and vegetables are one of the most consumed commodities globally, accounting for
more than 42% of total food wastage. These vegetal foods can be consumed raw …

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …

Tyrosinase is a copper-containing metalloenzyme that is responsible for the rate-limiting
catalytic step in the melanin biosynthesis and enzymatic browning. As a promising target …

Inhibition of tyrosinase activity contributes to the control of food browning and skin
pigmentation diseases. Herein, the inhibitory mechanism of epigallocatechin-3-gallate …

Ethnopharmacological relevance Tyrosinase, the key rate-limiting enzyme for
melanogenesis, is one of the main targets for skin senescence and some pigmented skin …

Echinacea purpurea is a plant with immunomodulating properties, often used in topical
preparations for treatment of small superficial wounds. In the presented study, the best …

A quest for identification of novel, safe and efficient natural compounds, as additives in the
modern food and cosmetic industries, has been prompted by concerns about toxicity and …

Pistacia Atlantica in folk medicine is used by Algerian traditional healers for treating a wide
variety of diseases and conditions including dyspepsia, digestive problems, peptic ulcers …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

Echinacea purpurea is used in herbal medicinal products for the prevention and treatment of
the common cold, as well as for skin disorders and minor wounds. In this study, the efficiency …