Digestive Enzyme Inhibition of Different Phenolic Fractions and Main Phenolic Compounds of Ultra-High-Pressure-Treated Palm Fruits: Interaction and Molecular Docking Analyses

<div>(a) The <i>α</i>-glucosidase inhibitory effects of free, esterified, and insoluble-bound phenolic fractions from nontreated and ultra-high-pressure-treated oil palm fruits. (b) The correlation analysis of TPC and <i>α</i>-glucosidase inhibitory effects. (c) Two main phenolic compound standards (catechin and caffeic acid). “<i>F</i>”: free phenolic fraction; “<i>E</i>”: esterified phenolic fraction; “IB”: insoluble-bound phenolic fraction.</div>

Journal of Food Quality

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Figure 2: Digestive Enzyme Inhibition of Different Phenolic Fractions and Main Phenolic Compounds of Ultra-High-Pressure-Treated Palm Fruits: Interaction and Molecular Docking Analyses 

Figure 2 | Digestive Enzyme Inhibition of Different Phenolic Fractions and Main Phenolic Compounds of Ultra-High-Pressure-Treated Palm Fruits: Interaction and Molecular Docking Analyses 