“…Numerous potential tyrosinase inhibitors have been discovered from natural and synthetic sources, such as ascorbic acid (Kojima et al, 1995), kojic acid (Cabanes et al, 1994), arbutin (Casañola-Martin et al, 2006) and tropolone (Son et al, 2000). They contain aromatic, methoxy, hydroxyl (Hong et al, 2008;Lee et al, 2007), aldehyde (Yi et al, 2010), and amide (Choi et al, 2010) groups in their structure. Nevertheless, some of their individual activities are either not potent enough to be considered of practical use or not compatible with safety regulations for food and cosmetic additives.…”