Figure 4.
Melanin inhibitory activity in αMSH-stimulated B16F10 cells of the methanolic fruit extracts obtained from different spices of genus Piper, piperine and kojic acid. B16F10 cells were seeded in 6-well plates (0.5 × 105/well) and incubated for 72 h with Piper extracts (10 μg/mL), piperine (10 μg/mL) or kojic acid (10 μg/mL); melanin production was stimulated with αMSH (10 nM). Data are presented as the percentage of intracellular and extracellular melanin content in comparison to αMSH stimulated control (αMSH+) cells, set at 100%. Each bar represents the mean ± S.E.M. of at least three independent experiments performed in triplicates; # p <0.001 vs. non-stimulated (αMSH-) cells; * p < 0.05; ** p < 0.01; vs. αMSH+ cells.