Table 13. In Vitro Antidiabetic Potential of Potent Polyphenolic Extracts of Different Parts of the G. xanthochymus Fruit^a.

	Fruit Parts
	IC50 Values of Antidiabetic Enzymes (μg/mL)
Assays	LPe–Methanol	LPu–Methanol	SDR–Ethanol	SDS–Methanol	Standards	Significance
α-Amylase	32.39 ± 0.16a	149.25 ± 0.73d	111.13 ± 0.59c	231.35 ± 0.54e	84.83 ± 0.88b	P < 0.001
α-Glucosidase	21.48 ± 0.02a	152.81 ± 0.07e	144.85 ± 0.27c	65.50 ± 0.26b	146.77 ± 1.03d	P < 0.001
Lipase	4.5 ± 0.02b	19.18 ± 0.02e	15.58 ± 0.13c	18.57 ± 0.08d	0.11 ± 0.00a	P < 0.001

^aNote: All the values are mean ± SEM. Mean values with the same superscript letters in the given row are not significantly different whereas those with different superscript letters are significantly (P < 0.05) different as judged by Duncan’s multiple range test. LPe–methanol–methanol extract of the lyophilized peel; LPu–methanol–methanol extract of the lyophilized pulp; SDR–ethanol–ethanol extract of the sun-dried rind; and SDS–methanol–methanol extract of the sun-dried seed.