Rice is a source of bioactive compounds related to human health and has been used for both consumption and traditional medicine. The authors investigated the synergistic and additive effect of rice extract (RE) combined with five aromatic compounds against three enzymes: α-glucosidase, α-amylase and tyrosinase. RE was purified by thin-layer chromatography (TLC) and preparative TLC (PTLC) with different solvent systems. RE had higher α-glucosidase and α-amylase inhibitory activity than the five aromatic compounds, while the five aromatic compounds had higher tyrosinase inhibitory activity than RE. The combination of RE/acarbose produced synergic inhibition of α-glucosidase and α-amylase, whereas RE showed additive inhibition of both enzymes when combined with aromatic compounds. The five aromatic compounds showed additive inhibition of tyrosinase when combined with RE. The combination of 2-methoxy-4-vinylphenol/vanillin/guaiacol produced synergistic inhibition of α-amylase while showing antagonism of α-glucosidase and tyrosinase. Interestingly, the RE produced additive inhibition of α-glucosidase, α-amylase and tyrosinase when combined with the 2-methoxy-4-vinylphenol/vanillin/guaiacol combination. RE had rich bioactive compounds related to α-glucosidase, α-amylase and tyrosinase inhibitory activity. Volatile compounds, including 2-methoxy-4-vinylphenol, vanillin and guaiacol, enhanced the inhibitory activity of RE against α-glucosidase, α-amylase and tyrosinase activities.

大米是与人类健康相关的生物活性化合物的来源，已被用于消费和传统医学。作者研究了大米提取物 (RE) 与五种芳香族化合物结合对三种酶的协同和相加作用：α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶。RE 通过薄层色谱 (TLC) 和制备型 TLC (PTLC) 使用不同的溶剂系统进行纯化。RE比5种芳香族化合物具有更高的α-葡萄糖苷酶和α-淀粉酶抑制活性，而5种芳香族化合物的酪氨酸酶抑制活性高于RE。RE/阿卡波糖的组合对 α-葡萄糖苷酶和 α-淀粉酶产生协同抑制作用，而当与芳香族化合物组合时，RE 显示出对两种酶的加成抑制作用。当与 RE 结合时，五种芳香族化合物显示出对酪氨酸酶的加成抑制作用。2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚的组合对α-淀粉酶产生协同抑制作用，同时显示出对α-葡萄糖苷酶和酪氨酸酶的拮抗作用。有趣的是，当与 2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚组合结合时，RE 产生了对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶的加成抑制。RE具有丰富的与α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶抑制活性相关的生物活性化合物。挥发性化合物，包括 2-甲氧基-4-乙烯基苯酚、香草醛和愈创木酚，增强了 RE 对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶活性的抑制活性。2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚的组合对α-淀粉酶产生协同抑制作用，同时显示出对α-葡萄糖苷酶和酪氨酸酶的拮抗作用。有趣的是，当与 2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚组合结合时，RE 产生了对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶的加成抑制。RE具有丰富的与α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶抑制活性相关的生物活性化合物。挥发性化合物，包括 2-甲氧基-4-乙烯基苯酚、香草醛和愈创木酚，增强了 RE 对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶活性的抑制活性。2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚的组合对α-淀粉酶产生协同抑制作用，同时显示出对α-葡萄糖苷酶和酪氨酸酶的拮抗作用。有趣的是，当与 2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚组合结合时，RE 产生了对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶的加成抑制。RE具有丰富的与α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶抑制活性相关的生物活性化合物。挥发性化合物，包括 2-甲氧基-4-乙烯基苯酚、香草醛和愈创木酚，增强了 RE 对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶活性的抑制活性。RE具有丰富的与α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶抑制活性相关的生物活性化合物。挥发性化合物，包括 2-甲氧基-4-乙烯基苯酚、香草醛和愈创木酚，增强了 RE 对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶活性的抑制活性。RE具有丰富的与α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶抑制活性相关的生物活性化合物。挥发性化合物，包括 2-甲氧基-4-乙烯基苯酚、香草醛和愈创木酚，增强了 RE 对 α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶活性的抑制活性。