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Of interest is the strict conservation of the four cysteines (Cys14, Cys47, Cys101 and Cys169) that confer peculiar redox sensitivity to this enzyme
Capsaicin, the compound responsible for the spicy flavor in chilli peppers, induces a stimulatory response by activating transient receptor potential (TRP) channels
US Food & Drug Administration
They inhibit tyrosinase, an enzyme responsible for melanin production, thereby reducing pigmentation and promoting an even-toned complexion
Its involved in various cellular and reproductive processes, including glucose metabolism, insulin sensitivity, and egg maturation
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