Fresh mulberry leaves (100 g) were harvested and immediately dried at 50 C in an oven. The dried leaves were heated
in 1500 mL of deionized water. Following filtration, we removed the residue. The suspension was stored at 80 C overnight and lyophilized to obtain MLE particles. For preparation of the polyphenol extract of mulberry leaves (MLPE), 100 g dried powder of mulberry leaves was merged in 300 mL of ethanol and heated at 50 C for 3 h. The extract was filtered and thereafter lyophilized under reduced pressure at room temperature. The powder was then resuspended in 500 mL of 50 C distilled water, followed by extraction with 180 mL of ethyl acetate three times, redissolved in 250 mL of distilled
water, stored at 70 C overnight, and lyophilized.