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vegetables were prepared and used for subsequent analysis. The antioxidant properties and interaction of the extracts on á - amylase and á - glucosidase activities was determined in vitro. The result revealed that Struchium sparganophora leaf scavenged DPPH free radical and also inhibited á - amylase and á - glucosidase activities in a dose dependent
manner (0.05 -0.2 mg/ml). However, blanching of this leafy vegetables caused a significant (P<0.05) increase in the antioxidant properties as typified by the DPPH radical scavenging ability and reducing property but decrease their ability to inhibit á - amylase and á - glucosidase activities. This antioxidant properties and enzyme inhibition could be part of the mechanism by which green leafy vegetables exert their anti-diabetic properties. However, blanching of the vegetable could reduce their ability to inhibit both á - amylase and á - glucosidase activity, but enhance their
antioxidant properties in vitro.