Smilax aristolochiifolia Root Extract and Its Compounds Chlorogenic Acid and Astilbin Inhibit the Activity of α-Amylase and α-Glucosidase Enzymes

Figure 9

Molecular docking for chlorogenic acid (yellow) and astilbin (green) with -glucosidase (c). Docking of chlorogenic acid (a) and astilbin (b) and corresponding two-dimensional interaction diagrams (d, e). Green dashed lines show hydrogen bonds. Residues involved in hydrogen bonds (green circles), - T-shaped (pink circles), or -cation (orange circles) interactions are shown.

(a)

(b)

(c)

(d)

(e)