Table 6.
Summary of virtual screening of the experimental compounds.
| Compound | α-Glucosidase | α-Amylase | HAR | ||||||
|---|---|---|---|---|---|---|---|---|---|
| BA | NB | HB | BA | NB | HB | BA | NB | HB | |
| Ascorbic acid | −7.6 | 4 | 0 | −6.8 | 5 | 1 | −4.2 | 7 | 0 |
| Gallic acid | −5.3 | 7 | 2 | −5.2 | 7 | 2 | −6.3 | 6 | 2 |
| Methyl gallate | −4.5 | 2 | 1 | −6.1 | 5 | 0 | −7.1 | 9 | 2 |
| Caffeic acid | −8.2 | 6 | 4 | −8.1 | 6 | 3 | −7.4 | 4 | 2 |
| Syringic acid | −11.4 | 10 | 4 | −12.5 | 11 | 3 | −12.9 | 10 | 4 |
| Ferulic acid | −5.2 | 5 | 1 | −6.7 | 7 | 1 | −8.9 | 8 | 3 |
| Quercetin | −6.2 | 7 | 2 | −7.1 | 6 | 3 | −10.3 | 7 | 1 |
| Kaempferol | −4.7 | 2 | 0 | −8.1 | 6 | 2 | −9.1 | 9 | 3 |
| Acarbose | −10.2 | 7 | 6 | −6.2 | 2 | 2 | - | - | - |
BA: binding affinity in kcal/mol, NB: Total number of non-bonding interactions, HB: Total number of hydrogen bonds, HAR: human aldose reductase.