n 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 α‐glucosidase and α‐amylase, including Chinese chive (Allium tuberosum), holy basil (Ocimum tenuiflorum), star gooseberry (Phyllanthus acidus), galangal (Alpinia galanga), bamboo grass (Tiliacora triandra), Turkey berry (Solanum torvum), cassod tree (Senna siamea), dill (Anethum graveolens L.), noni (Morinda citrifolia), and pearl wattle (Leucaena leucocephala). 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 α‐glucosidase inhibitory activities of the vegetable extracts ranged from 13.42 ± 0.23% to 79.84 ± 0.47