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Table 3 Contributions of individual flavonoids to the overall enzyme inhibitory effect

From: Inhibitory effects against α-glucosidase and α-amylase of the flavonoids-rich extract from Scutellaria baicalensis shoots and interpretation of structure–activity relationship of its eight flavonoids by a refined assign-score method

Flavonoids Content in extract (mg/g)a Inhibitory effects (μg acarbose/μg) Contribution (%)
α-glucosidase α-amylase α-glucosidase α-amylase
Baicalein 153.543 3.58 ± 0.07 2.07 ± 0.02 23.29 ± 1.03 23.37 ± 0.98
Scutellarin 109.421 3.18 ± 0.06 1.84 ± 0.02 14.74 ± 0.27 14.80 ± 0.66
Apigenin 45.609 4.31 ± 0.08 2.36 ± 0.03 8.32 ± 0.56 7.91 ± 0.87
Chrysin 62.222 2.36 ± 0.03 1.51 ± 0.02 6.20 ± 0.08 6.91 ± 0.21
Baicalin 65.331 1.68 ± 0.02 1.03 ± 0.01 4.65 ± 0.12 4.95 ± 0.13
Apigenin-7-O-G 35.783 1.83 ± 0.02 1.04 ± 0.01 2.77 ± 0.05 2.74 ± 0.09
Chrysin-7-O-G 51.976 1.63 ± 0.01 0.69 ± 0.01 1.01 ± 0.03 2.63 ± 0.07
Isocarthamidin-7-O-G 50.007 0.46 ± 0.01 0.23 ± 0.01 0.97 ± 0.11 0.85 ± 0.01
Total of the eight 573.886 19.03 ± 0.30 10.77 ± 0.13 61.95 ± 2.25 64.16 ± 3.02
The extract 1000 2.36 ± 0.05 1.36 ± 0.02 100 100
  1. Data are the mean ± SD of three repeated tests
  2. G: glucuronide
  3. a The content of each flavonoid was cited from supplementary material of Li et al. [20]