Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies

Abstract

These findings suggest that while peanut oil holds promise as a natural <i>α</i>-amylase inhibitor, its effect on <i>α</i>-glucosidase is relatively modest compared to the synthetic standard. Further research is recommended to explore the potential synergistic effects of peanut oil's components for enhanced enzyme inhibition.