Antonio Rescigno

Antonio Rescigno is a researcher at the Department of Biomedical Sciences, University of Cagliari. His work bridges biochemistry and applied food science, focusing on enzyme mechanisms in melanogenesis, plant-based antioxidants, and enzymatic browning in food systems. He employs enzyme purification and biotechnological approaches to study tyrosinase and polyphenol oxidase, with implications for food preservation and biomedicine.

Research Interests: Rescigno's expertise spans:

• Chemistry of antioxidants, quinones, and related enzymes
• Structure-function dynamics of browning enzymes
• Biotechnological applications of immobilized enzymes
• Melanin biosynthesis in plants, fungi, and mammals

His recent work explores natural tyrosinase inhibitors and bioactive plant compounds for therapeutic use.

Publications: Rescigno's 15 most recent articles (2021-2025) cluster around:

• Plant-derived enzyme inhibitors (α-amylase, tyrosinase)
• Bioactive compounds from endemic species (e.g., Cynomorium coccineum)
• Nanotechnological applications of phytochemicals
• Biochemical characterization of legumes and citrus varieties

This reflects a consistent focus on natural products as sources of nutraceuticals and therapeutics.

Laboratory: Leads research on enzymatic browning and melanin pathways, utilizing enzyme kinetics, purification techniques, and biomimetic models. Collaborations include studies on Italian and Tunisian plant species under environmental stress.