N-Phenylthiourea

N-Phenylthiourea is a tyrosinase inhibitor (K_i = 0.21 μM in an enzyme assay using L-DOPA as a substrate) and building block.^1,2 It increases the susceptibility of SK-MEL-188 melanoma cells in melanogenesis-inducing conditions to γ-radiation-induced cytotoxicity when used at a concentration of 0.01 μM.³ N-Phenylthiourea has been used as a precursor in the synthesis of compounds with antibacterial and antifungal activities.² It has also been used as a genetic marker for taste because only some people detect it as a bitter taste.⁴

WARNING This product is not for human or veterinary use.

1. Ryanzanova, A.D., Alekseev, A.A., and Slepneva, I.A. The phenylthiourea is a competitive inhibitor of the enzymatic oxidation of DOPA by phenoloxidase. J. Enzyme Inhib. Med. Chem. 27(1), 78-83 (2012).

2. Soni, B., Bhandari, A.A., Ranawat, M.S., et al. Synthesis and antimicrobial activity of 2-substituted benzothiazole containing azomethine linkage. Pharmacophore 2(1), 24-33 (2011).

3. Brożyna, A.A., VanMiddlesworth, L., and Slominski, A.T. Inhibition of melanogenesis as a radiation sensitizer for melanoma therapy. Int. J. Cancer 123(6), 1448-1456 (2008).

4. Drewnowski, A., and Rock, C.L. The influence of genetic taste markers on food acceptance. Am. J. Clin. Nutr. 62(3), 506-511 (1995).