In vitro screening of phenolic compounds, potential inhibition against α-amylase and α-glucosidase of culinary herbs in Thailand

Herbs that are commonly used in Thai dishes were selected for evaluation in order to determine their phenolic compounds, antioxidant activity, and in vitro potential inhibition against α-amylase and α-glucosidase. The total phenolic content ranged from 2.89 to 75.26 mg GAE/g dw. The three aqueous herb extracts with the highest total phenolic content were yellow-berried nightshade (Solanum xanthocarpum), holy basil (Ocimum sanctum) and acacia...