https://www.selleckchem.com/pr....oducts/bay-1816032.h
Novel derivatives were synthesized using natural scaffold, like phenylpropanoids C6-C3 backbone to reduce unfavorable browning of food due to tyrosinase and oxidative spoilage. Most of the compounds displayed mushroom tyrosinase inhibition better than kojic acid. Compound CE48 exhibited better anti-tyrosinase (IC50-29.64 μM) and antioxidant (EC50-12.67 μM) activity than the reference compounds, kojic acid (IC50-50.30 μM) and ascorbic acid (EC50-14.55 μM), respectively. Compounds SAM30, SE78, 11F, and CE48 showed better anti-B. subti
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