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

Table 4

Kinetic parameters for α-glucosidase inhibition of the vegetable extracts.

Scientific name	Extraction solvent	(mM)	(μM/min)
α-glucosidase without inhibitor		0.39 ± 0.001	16.0 ± 0.002
Syzygium gratum (Wight) S.N. Mitra var. gratum	Ethanol	0.41 ± 0.001	4.99 ± 0.001
	Water	0.15 ± 0.001	5.98 ± 0.001
Coccinia grandis (L.) Voigt	Ethanol	0.06 ± 0.002	2.32 ± 0.001
Polygonum odoratum Lour	Ethanol	0.53 ± 0.001	6.41 ± 0.002
	Water	0.39 ± 0.001	5.71 ± 0.001
Leucaena leucocephala (Lamk.) de Wit	Ethanol	0.39 ± 0.001	7.13 ± 0.002

Remarks: All data was expressed as mean ± standard deviation (S.D.).