Antidiabetic properties of dietary phenolic compounds: Inhibition effects on α‐amylase, aldose reductase, and α‐glycosidase

Aldose reductase (AR), α‐amylase, and α‐glycosidase are vital enzymes to prevent diabetic complications. Here, AR was purified from sheep kidney using elementary methods with 111.11‐purification fold and with 0.85% purification yield. The interactions between some phenolic compounds and the AR, α‐glycosidase, and α‐amylase enzyme were determined. It was found that phenolic compounds exhibit potential inhibitor properties for these enzymes. For...