Fig 1.
The schematic overview of the experimental design showing the key stages, from the drying and dehulling of Terminalia catappa fruits, roasting/milling of the nuts, analytical methods involving determinations of nutrients, anti-nutrients, phytochemical, and ADMET properties.
Fig 2.
Pictorial display of almond fruits, almond nuts, pulverized raw and roasted almond nuts (Terminalia catappa).
Table 1.
Changes in proximate composition and energy of raw and roasted Terminalia catappa nut samples.
Table 2.
Changes in vitamin components of raw and roasted Terminalia catappa nut samples.
Table 3.
Changes in mineral composition of raw and roasted Terminalia catappa nut samples.
Table 4.
Changes in anti-nutrient and total aflatoxin contents of raw and roasted Terminalia catappa nut samples.
Fig 3.
GCMS of phytochemicals in raw Terminalia catappa nuts.
Fig 4.
GCMS of phytochemicals in roasted Terminalia catappa nuts.
Table 5.
Phytochemical characteristics of raw and roasted Terminalia catappa nut samples.
Fig 5.
2D structures of identified compounds from Terminalia catappa as retrieved from PubChem database.
Table 6.
Predicted drug-likeness of the compounds identified from raw and roasted Terminalia catappa nuts.
Fig 6.
BOILED Egg model to predict GI absorption and brain permeability of the compounds identified from Terminalia catappa nuts.
Key: BBB; Blood-brain barrier (compounds that can penetrate BBB found inside yellow part of the egg), HIA; Human intestinal absorption (compounds that are absorbed by the human intestine in the white part of the egg), PGP+, P-glycoprotein substrate (blue circle on top of PGP+ substrates) and PGP-; P-glycoprotein inhibitor (red circle on top of PGP- inhibitors).
Table 7.
Pharmacokinetics prediction output of compounds identified from raw and roasted Terminalia catappa nuts.
Table 8.
Toxicity prediction of compounds identified from raw and roasted Terminalia catappa nuts.