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 ID 50 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 ID 50 of 43 μg/mL (0.26 mM). These two inhibitors affect mushroom tyrosinase activity in different ways.
No takes yet. Share an insight, caveat, or question.
Kubo et al. (1998) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: