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. 2022 Apr 27;20(2):15593258221095960. doi: 10.1177/15593258221095960

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© The Author(s) 2022

This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission provided the original work is attributed as specified on the SAGE and Open Access pages (https://us.sagepub.com/en-us/nam/open-access-at-sage).

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Figure 7. — α-Amylase inhibitory activity IC50 value of Picrorhiza kurroa correlation with Phytochemical and different antioxidant parameters. A) α-Amylase inhibitory activity IC₅₀ value correlation with total phenolic contents of different extracts of Picrorhiza kurroa B) α- Amylase inhibitory activity IC₅₀ value correlation with total Flavonoid contents of different extracts of Picrorhiza kurroa. C) α-Amylase inhibitory activity IC₅₀ value correlation with DPPH IC50 value of different extracts of Picrorhiza kurroa. D) α-Amylase inhibitory activity IC₅₀ value correlation with FRAP of different extracts of Picrorhiza kurroa. E) α-Amylase inhibitory activity IC₅₀ value correlation with ABTS of different root extracts of Picrorhiza kurroa. Results are demonstrated as Mean±Standard deviation of 3-replicates of every extract, that is, MthPk (Methanolic extract of Picrorhiza kurroa), EthPk (Ethanolic extract of Picrorhiza kurroa), and AqPk (Aqueous extract of Picrorhiza kurroa).