Evaluation of Tyrosinase Inhibitory Activity of some Indian Spices

摘要: Objective: Evaluation of tyrosinase inhibitory activity spices. Materials and methods: Ten different spices considered as usual commodity in Indian food habits was screened for their against tyrosinase. The mushroom determined by dopachrome method using L-DOPA the substrate. Results: Amongst tested four viz. Turmeric ( Curcuma longa ), cumin Cuminum cyminum black pepper Piper nigrum pipal Ficus religiosa ) showed specific tryrosinase above 50% out them turmeric maximum inhibition which can be further explored characterization phytoconstituents. Other potential activity. Conclusion: This finding could lead to design discovery new inhibitors from