Chemical Composition Analysis Using HPLC-UV/GC-MS and Inhibitory Activity of Different Nigella sativa Fractions on Pancreatic α-Amylase and Intestinal Glucose Absorption

Table 5

Correlation coefficient between the chemical components of NS fractions and IC₅₀ and inhibition%.

	Gallic acid	Catechin	Vanillin	p-Coumaric acid	Ferulic acid	Rutin	Naringenin	Salicylic acid	Quercetin	Kaempferol	trans-Chalcone	Vanillic acid
IC50	-0.841	0.169	0.634	-0.872	-0.130	-0.218	-0.872	0.636	-0.871	0.861	-0.873	-0.335
Inhibition %	1.000	-0.517	-0.414	0.995	0.478	0.562	0.995	-0.415	0.989	-0.998	0.995	0.670