ArticleFood chemistry: X2026
Molecular mechanism of synergistic tyrosinase inhibition by blueberry and black chokeberry anthocyanidins: Optimal synergistic formulation for multi-berry beverage development.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Combined Inhibition of Polyphenol Oxidase by Oxyresveratrol and Epigallocatechin Gallate: A Natural Anti-Browning Strategy for Fresh-Cut Pears.Foods (Basel, Switzerland) · 2026Article
- Tyrosinase Inhibitors With Enhanced Potency in Mammalian and Vertebrate Models, N-(2-Mercaptoethyl)benzamide Derivatives: Design, Synthesis, and Evaluation.Chemical biology & drug design · 2026Article
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Authors and funding
13 authors.
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Abstract
Tyrosinase is the rate-limiting enzyme in melanogenesis and food browning, making its inhibitors crucial for health and food preservation. However, the specific mechanisms by which multi-berry formulations synergistically inhibit tyrosinase remain uncharacterized, particularly within the context of overcoming bioactivity limitations caused by standardized food ingredients. Our study revealed that blueberry-black chokeberry extracts at 1:1 ratio with superior synergistic inhibition in tyrosinase. Using affinity-ultrafiltration coupled with ultra-performance liquid chromatography-mass spectrometry (AUF-UPLC-MS), sixteen inhibitors were identified, notably delphinidin-3-
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