Inhibitory Activities of Thai Culinary Vegetables against Key Enzymes Relevant to Diabetes Mellitus and the Kinetics of Enzyme Inhibitions

Table 1

The characteristics of the selected vegetables.

Scientific name	Common name	Thai name	Part of use
Adenanthera pavonina L	Red sandalwood tree	Ma klam	Leaf
Alpinia purpurata (Vielle.) schum	Red ginger	King daeng	Rhizome
Amaranthus lividus L	Purple amaranth	Phak khom	Leaf
Azadirachta indica A. Juss. var. siamensis Valeton	Siamese neem	Sadao	Leaf
Basella alba L	Malabar spinach	Phak pang	Leaf
Brassica juncea (L.) Czern	Chinese mustard	Phak kard hin	Leaf
Coccinia grandis (L.) Voigt	Ivy gourd	Tam-leung	Leaf
Cucurbita moschata Decne	Pumpkin	Fucktong	Flower
Lasia spinosa (L.) thwaites	—	Phak naam	Leaf
Leucaena leucocephala (Lamk.) de Wit	Pearl wattle	Kra thin	Young shoot
Limnophila aromatica	Rice Paddy herb	Ka-yang	Leaf
Limnocharis flava (L.) Buchenau	Sawah lettuce	Kan jong	Leaf
Luffa acutangula (Linn.) Roxb	Angled loofah	Buap	Fruit
Monochoria hastata (L.) solms	Monochria	Phak tob Thai	Flower
Moringa oleifera Lam	Drumstick tree	Ma rum	Leaf
Piper sarmentosum Roxb	—	Cha phlu	Leaf
Polygonum odoratum Lour	Vietnamese coriander	Phak peaw	Leaf
Sesbania grandiflora L Desv	Vegetable hummingbird	Khae	Flower
Syzygium gratum (Wight) S.N. Mitra var. gratum	—	Mek	Leaf
Trichosanthes anguina Linn	Snake gourd	Buap ngo	Fruit