Text this: Inhibitory effects of phenolic compounds in ocimum sanctum extract on the α-glucosidase activity and the formation of advanced glycation end-products

 _    _     ______    ____       ___     ______   
| \  / ||  /_   _//  |  _ \\    / _ \\  |      \\ 
|  \/  ||   -| ||-   | |_| ||  | / \ || |  --  // 
| .  . ||   _| ||_   | .  //   | \_/ || |  --  \\ 
|_|\/|_||  /_____//  |_|\_\\    \___//  |______// 
`-`  `-`   `-----`   `-` --`    `---`   `------`