Traditional Medicinal Herbs and Food Plants Have the Potential to Inhibit Key Carbohydrate Hydrolyzing Enzymes In Vitro and Reduce Postprandial Blood Glucose Peaks In Vivo

Table 1

Effects of AM and FF on α-amylase activity.

Concentration of extracts (μg/mL)	α-amylase activity; % inhibition (−) or stimulation (+)^a
	Crude water extract	Crude methanol Extract	Dichloro-methane fraction	Ethyl acetate fraction	n-Butanol fraction	Water fraction
62.5	(−28.53±1.31^∗); [−40.78±3.56^∗]	(−36.26±3.64^∗); [−48.29±3.65^∗]	(−43.22±0.59^∗); [−33.59±5.61^∗]	(−46.23±5.63^∗); [−56.14±1.16^∗]	(−42.29±1.61^∗); [−28.39±0.64^∗]	(−27.03±1.56^∗); [−37.98±2.64^∗]
125	(−52.56±2.15^∗); [−61.25±2.86^∗]	(−48.56±2.25^∗); [−50.16±2.68^∗]	(−59.36±4.56^∗); [−42.29±3.34^∗]	(−62.36±7.62^∗); [−67.84±3.75^∗]	(−64.56±6.53^∗); [−33.14±1.23^∗]	(−65.23±3.47^∗); [−47.34±3.21^∗]
250	(−64.54±3.45^∗); [−65.29±7.21^∗]	(−53.12±8.58^∗); [−58.23±6.89^∗]	(−60.24±6.42^∗); [−50.17±2.65^∗]	(−78.36±5.26^∗); [−68.59±7.64^∗]	(−74.31±4.28^∗); [−38.49±8.76^∗]	(−72.56±3.58^∗); [−63.95±9.56^∗]
500	(−75.34±5.68^∗); [−71.28±6.41^∗]	(−63.32±4.54^∗); [−60.59±11.74^∗]	(−67.52±5.98^∗); [−57.23±10.94^∗]	(−83.31±6.14^∗); [−74.19±9.34^∗]	(−79.45±9.36^∗); [−57.28±1.87^∗]	(−77.15±4.51^∗); [−68.34±10.31^∗]
1000	(−87.54±4.56^∗); [−72.39±9.61^∗]	(−70.12±7.87^∗); [−65.36±8.53^∗]	(−70.54±8.61^∗); [−61.86±6.75^∗]	(−93.12±6.53^∗); [−83.65±7.86^∗]	(−87.16±9.86^∗); [−63.18±9.65^∗]	(−80.14±7.82^∗); [−70.64±12.15^∗]
2000	(−90.63±6.89^∗); [−73.59±11.83^∗]	(−78.26±9.34^∗); [−71.69±13.45^∗]	(−80.23±10.08^∗); [−67.14±12.34^∗]	(−95.26±10.18^∗); [−87.54±12.37^∗]	(−90.16±8.95^∗); [−72.35±11.89^∗]	(−89.26±13.56^∗); [−72.12±13.24^∗]

^aResults are expressed as mean percentage ± S.E.M of three observations in each group; (% inhibition of AM); (% inhibition of FF).
Amylase inhibitory activity (%) was defined as the percentage decrease in maltose production rate over the control (without extract).
*Values significantly different (𝑃<0.05) from the control in each group without the extract added.