Biological Activity of Traditional Foods: Alpha-Amylase and Alpha-Glucosidase Inhibition of Legumes and Cereals

This study investigated the in vitro inhibitory effects of cereal and legume extracts namely lentil (Lens culinaris), chickpea (Cicer arietinum), kidney bean (Phaseolus vulgaris), rice (Oryza sativa), and bulgur commonly consumed in Turkey, on α-amylase and α-glucosidase enzymes. Inhibition of these enzymes is recognized as a key mechanism in regulating postprandial glycemia and preventing type 2 diabetes. The IC₅₀ values of the extracts obtained with 50% ethanol revealed that kidney bean exhibited the strongest α-amylase inhibition (43.31 mg/mL), followed by lentil and bulgur (63 mg/mL). For α-glucosidase, bulgur (57.70 mg/mL) and kidney bean (77 mg/mL) demonstrated the highest inhibitory activities. Acarbose, used as a positive control, exhibited the lowest IC₅₀ values for both enzymes. These findings suggest that the tested cereals and legumes can modulate digestive enzyme activity, and their regular consumption may contribute to lowering the risk of obesity and diabetes. Overall, the study highlights that incorporating locally available plant-based foods as functional ingredients can provide a natural and sustainable strategy for preventing metabolic disorders.