Table 3.
Summary of DIA-DB inverse virtual screening results for various herbs and spices.
| Plant Name | Total Number of Compounds Evaluated | Total Number of Potential Anti-Diabetic Compounds (% of Total) | Compounds with 3 or More Targets |
|---|---|---|---|
| Allspice | 84 | 41 (49%) | 13 |
| Aniseed | 125 | 50 (40%) | 23 |
| Basil | 214 | 58 (27%) | 15 |
| Bay leaves | 179 | 69 (39%) | 19 |
| Black Pepper | 183 | 84 (46%) | 31 |
| Caraway | 185 | 43 (23%) | 15 |
| Cardamom | 141 | 29 (21%) | 2 |
| Cinnamon | 74 | 26 (35%) | 18 |
| Clove | 147 | 59 (40%) | 21 |
| Cumin | 146 | 38 (26%) | 19 |
| Dill | 168 | 65 (39%) | 27 |
| Fennel | 123 | 66 (54%) | 42 |
| Fenugreek | 110 | 55 (50%) | 47 |
| Ginger | 326 | 80 (25%) | 8 |
| Hops | 98 | 60 (61%) | 32 |
| Lemon balm | 118 | 53 (45%) | 35 |
| Lemongrass | 132 | 55 (42%) | 28 |
| Liquorice | 215 | 157 (73%) | 135 |
| Marjoram | 103 | 31 (30%) | 18 |
| Nutmeg | 96 | 25 (26%) | 9 |
| Oregano | 177 | 71 (40%) | 34 |
| Paprika | 166 | 15 (9%) | 0 |
| Parsley | 78 | 28 (36%) | 12 |
| Rosemary | 158 | 85 (54%) | 43 |
| Saffron | 146 | 34 (23%) | 21 |
| Sage | 162 | 80 (49%) | 35 |
| Star anise | 69 | 27 (39%) | 10 |
| Thyme | 204 | 78 (38%) | 38 |
| Turmeric | 239 | 110 (46%) | 29 |
| Yarrow | 148 | 72 (49%) | 27 |