Exploring nipa palm vinegar's potential in managing type 2 diabetes mellitus: a natural approach to α-amylase and α-glucosidase inhibition

Moragot Chatatikun

doi:10.1016/j.sajb.2026.04.008

Exploring nipa palm vinegar's potential in managing type 2 diabetes mellitus: a natural approach to α-amylase and α-glucosidase inhibition

2026-04-11

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AI

M

Moragot Chatatikun

W

Wilawan Palachum

L

Litavadee Chuaboon

J

Jitbanjong Tangpong

F

Fumitaka Kawakami

M

Motoki Imai

W

Wiyada Kwanhian Klangbud *

DOI：10.1016/j.sajb.2026.04.008

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Abstract

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• This study investigates the enzyme inhibition properties of nipa palm vinegar (NPV) in both its original (O-NPV) and spray-dried (P-NPV) forms, evaluating their potential as natural alternatives for managing type 2 diabetes. • Our findings indicate that P-NPV demonstrates significant α-amylase inhibition, while O-NPV shows greater efficacy in inhibiting α-glucosidase. • Additionally, LC-MS analysis revealed higher concentrations of phenolic compounds, including ascorbic acid, rutin, and kaempferol, in O-NPV.

Keywords:

nipa palm vinegar

type 2 diabetes

α-amylase inhibition

α-glucosidase inhibition

phenolic compounds

Exploring nipa palm vinegar's potential in managing type 2 diabetes mellitus: a natural approach to α-amylase and α-glucosidase inhibition

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