Antidiabetic Activity of Ruellia tuberosa L., Role of α-Amylase Inhibitor: In Silico, In Vitro, and In Vivo Approaches

<div>Chemical structure of (1) Betulin, MW 442.72 g/mol; (2) Betulinic acid, MW 456.70 g/mol; (3) Bisdemethoxycurcumin, MW 308.32 g/mol; (4) Curcumin, MW 368.37 g/mol.</div>

Biochemistry Research International

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Figure 2

Figure 2: Antidiabetic Activity of Ruellia tuberosa L., Role of α-Amylase Inhibitor: In Silico, In Vitro, and In Vivo Approaches