AYs independent research is funded by the National Institute for Health and Care Research (NIHR) Maudsley Biomedical Research Centre at South London and Maudsley NHS Foundation Trust and King's College London
R.LeslieM.WilsonM
However, in the case of grape juice, browning is caused by just two enzymes: tyrosinase (EC 1.14.18.1, IUBMB [6]), which is naturally present in grapes [4, 5], and laccase (EC 1.10.3.2, IUBMB [6]), which is present only when the grapes are infected by Botrytis cinerea [5, 7]
Although these are ideal sources of glutathione, they are largely produced in the human body from glutamate, glycine, and cysteine amino acids, which are easily available from protein-rich foods
Schlaepfer, I
Arch Biochem Biophys 2012;525:2016