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. 2021 Nov 20;10(11):2872. doi: 10.3390/foods10112872

Table 2.

All selected compounds showed good binding energies against the active sites of target proteins.

Compound Binding Energies
Amylase PPAR-Gama
Shancilin −8.3 −9.7
Iridin −7.3 −5.5
Stachyose −6.5 −6.5
Asperuloside −6.7 −7.4
Gallocatechin −6.8 −6.3
Lamiophlomiol_A −6.9 −7.5
Geniposidic_acid −6.1 −6.2
5,3′,5′-Trihydroxy-6,7,4′-trimethoxy flavones −6.5 −6.3
Leucocyanidin −6.5 −6.4
Vanillic_acid_β_D_glucopyranosyl_ester −6.2 −6.8
Coumaric_acid −6.7 −7.4
Raffinose −6.7 −6.2
Isomaltose −6.4 −5.9
Sodium_ferulate −5.8 −5.9
Hydroxymethylfuroicacid −5.2 −5.4
2_Hydroxy_succinicacid −4.5 −4.9
5_Hydroxymethyl_furanone −4.7 −4.7
Succinic_acid −4.3 −4.5
Fumaric_acid −4.7 −4.7