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Table 2 Total phenolic compounds and flavonoids in plant-based foods

From: In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase

Phytochemical analysis

Samples

Phenolic content

Flavonoid content

 

(mg/g dried extract)

(mg/g dried extract)

Roselle

460.00±1.34

50.29±2.38

Chrysanthemum

226.67± 6.67

114.77±1.10

Mulberry

260.00±20.00

58.09±2.32

Bael

433.33±17.64

44.57±2.65

Butterfly pea

233.33±17.64

78.28±1.47

  1. Results are expressed as means ± S.E.M., n = 3.
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BMC Complementary Medicine and Therapies

ISSN: 2662-7671

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