Nineteen species (25 items) of spices listed on Standard Tables of Foo
d Composition in Japan were examined in respect of their effects on al
pha-amylase and alpha-glucosidase. Synthesized substrates, Starch Azur
e for alpha-amylase and p-nitrophenyl-alpha-D-glucoside for alpha-gluc
osidase (PNPG), were added to the water extracts from spices containin
g the enzyme solution. The solubilized blue pigment from Starch Azure
was determined by spectrometry and p-nitrophenol liberated from PNPG b
y HPLC. Allspice, cinnamon and thyme exerted remarkable inhibiting eff
ects on both enzymes regardless of being cooked. In other spices, vari
ous modes in terms of inhibition were observed, and some spices activa
ted the enzymes. A possible use of spices in food preparation to impro
ve glycemic index for diabetic patients were suggested.