Table 3.

Molecular docking predictions.

Compound	Lipase (kcal/mol)	Dipeptidyl Peptidase IV (kcal/mol)	α-Glucosidase (kcal/mol)	α-Amylase (kcal/mol)
Quercetin 3-d-Glucoside	−8.7	−7.1	−5.7	−8.4
Malvidin 3-O-Glucoside	−7.7	−6.7	−5.4	−7.8
Delphinidin 3-O-Glucoside	−8.5	−6.9	−6.4	−8.0
Cyanidin 3-Glucoside	−8.6	−7.0	−6.4	−8.3
Petunidin 3-O-Glucoside	−8.5	−6.9	−6.4	−8.0
Pelargonidin 3-Glucoside	−8.7	−6.8	−5.5	−8.0
Peonidin 3-O-Glucoside	−8.5	−6.3	−6.2	−8.5
(-) Epicatechin	−9.2	−6.9	−7.3	−8.6
Ellagic acid	−9.3	−7.4	−7.7	−8.6
p-Coumaric acid	−6.2	−6.4	−5.6	−6.4
Gallic acid	−6.1	−6.4	−5.5	−6.4
Caffeic acid	−6.7	−6.7		−6.7
Catechin	−9.2	−6.6	−7.5	−8.9
Salicylic acid	−6.2	−5.4	−5.4	−5.9
Orlistat	−6.2	-	-	-
Sitagliptin	-	−6.7	-	-
Acarbose	-	-	−6.6	−7.2

Theoretical binding affinity (kcal/mol) of polyphenols identified in berry extracts. “-“ indicates that the compound was not tested as an inhibitor.