In Vitro Evaluation of α -Glucosidase and α -Amylase Inhibition in Thai Culinary Vegetables

Diabetes management through dietary intervention has gained significant interest, particularly in the use of natural plant-based inhibitors of key enzymes involved in carbohydrate digestion. The objective of this study was to assess the inhibitory effects of ten Thai culinary vegetables on -glucosidase and -amylase, including Chinese chive ( ), holy basil ( ), star gooseberry ( ), galangal ( ), bamboo grass ( ), Turkey berry ( ), cassod tree ( ), dill ( L.), noni ( ), and pearl wattle ( ). All vegetables were extracted using deionized water at a 1 : 10 ratio in an ultrasonic bath operating at 350 W and a frequency of 50 Hz for 30 minutes. The -glucosidase inhibitory activities of the vegetable extracts ranged from 13.42 ± 0.23% to 79.84 ± 0.47%, while the inhibitory activities against -amylase were relatively modest, ranging from 4.82 ± 3.32% to 27.49 ± 1.67%. Cassod tree exhibited the highest -glucosidase inhibition with the lowest IC at 126.38 ± 0.98 g/mL, followed by galangal (203.17 ± 1.05 g/mL) and holy basil (1,240 ± 20.31 g/mL), respectively. These results may hold promise for encouraging the consumption of vegetables as a strategy for diabetes management through the targeting of key enzyme inhibition.