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Purpose: To assess the individual and synergistic inhibitory activities of five (5) tropical spices, viz, Zingiber officinale Rosc., Xylopia aethiopica (Dun.) A. Rich, Piper guineense Schum & Thonn, Myristica fragrans Houtt. and Allium sativum L. against glucose hydrolysing enzymes. Methods: In vitro assessment of the alpha-amylase and alpha-glucosidase inhibitory activities of cold water, hot water, ethanol and aqueous-ethanol extracts of each of the five spices and their combination was investigated using enzymatic protocols. Acarbose was used as the standard. Results: Only four extracts showed strong inhibition against alpha-glucosidase and weak inhibition against alpha-amylase. Going by their half-maximal inhibitory concentrations (IC50), the combined spices exhibited the best concurrent inhibitory activity against both hydrolysing enzymes (665.83 ± 27.50 μg/mL for alpha-glucosidase) and (1166.86 ± 14.70 μg/mL for alpha-amylase). Conclusion: The findings from this study demonstrate the enhanced antihyperglycemic potentials of the combined spices compared to the individual spices for the management of diabetes.

In vitro comparative assessment of the inhibitory effects of single and combined spices against glucose-synthesizing enzymes