Guidelines for in vitro testing of hypoglycemic components in food-grade natural products

Abstract

This paper introduces the in vitro test method of hypoglycemic components in food-grade natural products. The specific steps and results of the experimental methods were introduced in detail, including enzyme inhibition test, inhibition kinetics test, multispectral analysis, cell screening model test, molecular docking, and molecular dynamics test. Through the above series of tests, we can judge whether the components in natural products have a lowering effect on blood glucose and analyze the mechanism of action.