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中国精品科技期刊2020
朱亚新, 陈朝银, 赵声兰. 核桃多酚对酪氨酸酶的作用[J]. 食品工业科技, 2014, (22): 382-385. DOI: 10.13386/j.issn1002-0306.2014.22.075
引用本文: 朱亚新, 陈朝银, 赵声兰. 核桃多酚对酪氨酸酶的作用[J]. 食品工业科技, 2014, (22): 382-385. DOI: 10.13386/j.issn1002-0306.2014.22.075
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

核桃多酚对酪氨酸酶的作用

Effect of polyphenols from walnut on tyrosinase

  • 摘要: 核桃多酚主要含黄酮类和酚酸类化合物,它们不仅能通过干扰酪氨酸酶活性而影响黑色素合成及黄褐斑的形成,也有很好的抗紫外线、抗氧化、清除自由基等功效,是一种很有潜力的天然护肤因子。本文就核桃多酚对酪氨酸酶的作用作一综述,为综合利用核桃资源开发天然植物祛斑产品提供参考。 

     

    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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