أرسل هذا في رسالة قصيرة: Inhibitory effects of phenolic compounds in ocimum sanctum extract on the α-glucosidase activity and the formation of advanced glycation end-products

 _    _    __   __   __   __     ___      _____   
| || | ||  \ \\/ //  \ \\/ //   / _ \\   / ____|| 
| || | ||   \ ` //    \   //   | / \ || / //---`' 
| \\_/ ||    | ||     / . \\   | \_/ || \ \\___   
 \____//     |_||    /_//\_\\   \___//   \_____|| 
  `---`      `-`'    `-`  --`   `---`     `----`