Science and Technology of Food Industry

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ZHU Ya-xin, CHEN Chao-yin, ZHAO Sheng-lan. Effect of polyphenols from walnut on tyrosinase[J]. Science and Technology of Food Industry, 2014, (22): 382-385. DOI: 10.13386/j.issn1002-0306.2014.22.075
Citation: ZHU Ya-xin, CHEN Chao-yin, ZHAO Sheng-lan. Effect of polyphenols from walnut on tyrosinase[J]. Science and Technology of Food Industry, 2014, (22): 382-385. DOI: 10.13386/j.issn1002-0306.2014.22.075
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Effect of polyphenols from walnut on tyrosinase

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    • Abstract
  • Polyphenols from walnut mainly contain flavonoids and phenolics. As potential natural skin care factors, polyphenols not only could effect melanin synthesis and formation of melasma by interfering in the activity of tyrosinase, also have good effects on anti ultraviolet radiation, antioxidant, free radical scavenging and so on. The effects of polyphenols from walnut on tyrosinase was described, so as to provide a reference for comprehensive utilization of walnut resources to develop natural plant freckle products.
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