معرفی
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
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
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.
