In Vitro α-Glycosidase Inhibition and In Silico Studies of Flavonoids Isolated from Pistacia integerrima Stew ex Brandis

Table 1

α-Glycosidase inhibition of methanol fraction and isolated flavonoids (1–6) from Pistacia integerrima.

Tested samples	Concentrations (μg)	% inhibition	(μM)
Methanolic extract	0.2	87.43
Compound 1	0.2	90.01
Compound 2	0.2	79.54	754.23 ± 1.76
Compound 3	0.2	88.43
Compound 4	0.2	73.98
Compound 5	0.2	92.43
Compound 6	0.2	97.65
Standard (acarbose)	0.2	90.42