Table 2.
Xanthine oxidase, α-amylase, and α-glucosidase inhibitory activities of the essential oil from the leaves of Piper lolot.
| Samples | IC50 (μg/mL) ± SD | 
||
|---|---|---|---|
| Xanthine oxidase | α-Amylase | α-Glucosidase | |
| P. lolot essential oil | 28.4 ± 1.7 | 130.6 ± 5.7 | 59.1 ± 2.0 | 
| Allopurinola | 13.3 ± 0.9 | – | – | 
| Acarbosea | - | 55.5 ± 4.0 | 201.4 ± 5.8 | 
Positive control.