The extract also showed the capacity to inhibit tyrosinase, which is one of the enzymes responsible for food browning and inhibited the growth of three food spoilage bacterial species: B. cereus > S. aureus > S. enterica. The extract also exhibited nutraceutical potential because it inhibited the enzymes α-glucosidase and DPP-IV, indicating suitability as a food supplement for diabetes prevention. The gene discussed is DPP4; the disease is diabetes mellitus.