“…The products of tyrosinase-catalyzed reactions are o-quinones which are electrophilic and can undergo a variety of reactions with nucleophilic groups. Reactions between enzyme-generated quinones and nucleophiles have been extensively studied because of their relevance to melanization (Korner and Pawelek, 1982;Sugumaran and Semensi, 1991;RodriguezLopez et al, 1992), the enzymatic browning of foods (Richard-Forget et al, 1992;Friedman, 1996), the binding of agricultural chemicals to the humic fractions of soil (Parris, 1980;Simmons et al, 1989;Tatsumi et al, 1994;Thorn et al, 1996), the sclerotization (hardening) of insect and crustacean integuments (''shells'') (Christensen et al, 1991;Sugumaran, 1988;Peter, 1989;Anderson et al, 1996), and the ''setting'' of adhesive mussel proteins (Holl et al, 1993;Hansen et al, 1998). Despite the studies cited above, quinone chemistry remains poorly characterized because of its complexity.…”