131607.fig.001
Figure 1: Percentage inhibition for α-glucosidase and α-amylase enzymes for F10–F100 at 25 μg/mL concentration and aqueous extract at 25 mg/mL. α-Amylase enzyme is more susceptible to inhibition compared to α-glucosidase enzyme. The positive controls used were voglibose for α-glucosidase and acarbose for α-amylase.