“…M. calabura mainly consists of several compounds, such as triterpenoids (lupenone); flavonoids (5,7-dihydroxyflavanone, 7-hydroxyflavanone, 5-hydroxy-3,7,8-trimethoxyflavone, 5′-hydroxy-7,8,3′,4′-tetramethoxyflavan, 3,5-dihydroxy-7,4′-dimethoxyflavone); phytosterols (β-sitostenone and β-sitosterol), and chalcones derivatives (2′,4′-dihydroxydihydrochalcone, 2′,4′-dihydroxychalcone, and isoliquiritigenin) [ 15 , 16 , 17 ]. Several studies have compiled the health benefits of these constituent compounds in ameliorating the diabetic complications [ 18 , 19 , 20 , 21 , 22 , 23 ].…”