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Glutathione transferases: a structural perspective

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]

[DOI] [PubMed] [Google Scholar] 72.Grlach A., Klappa P., Kietzmann T

114 They significantly reduce the expression of TNF-, IL-1, IL-4, IL-6, iNOS and cyclooxygenase 2 (COX-2)

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As a fluorinated analog of cytosine, it enters fungal cells and is converted intracellularly to 5-fluorouracil (5-FU), which inhibits DNA and RNA synthesis, thereby exerting antifungal effects (Lee et al., 2021)