Blocking or inhibiting the action of tyrosinase, an enzyme that produces melanin and browning in organisms.
From anti- (against) + tyrosinase (enzyme from Greek tyros, cheese + -ase, enzyme suffix). The word combines biochemistry terminology to describe substances that prevent enzymatic browning.
This word describes compounds that keep your cut apples from turning brown—they're literally fighting the enzyme responsible. Food scientists rely on this concept to make frozen fruits and vegetables look fresher longer.
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