Research background: Experimental approach: The Results and conclusions: The reported major bioactive compounds have shown an excellent binding affinity for α-amylase and α-glucosidase enzymes in the range of -14.28 to -36.12 kJ/mol with good pharmacokinetic properties and toxicities ranging from low to medium. The bioactive constituents such as total phenols, total flavonoids, total tannins and antioxidant activities such as DPPH and FRAP were found to be high and dependent on the optimised microwave-assisted extraction parameters such as temperature, time and power: 55 °C, 45 min and 763 W, respectively. Sixteen compounds were identified by FTIR and LC-MS spectra in the plant sample after preliminary identification, purification and TLC. The percentage of enzyme inhibition depended on the concentration of the extract (7.8-125.0 µg/mL) and was higher than that of acarbose. The haemolytic activity was in accordance with ISO standards and low toxicity was observed in the MTT and CAM assays in the range of 7.8-125.0 µg/mL, suggesting its potential use as an antidiabetic drug and for functional food development. Novelty and scientific contribution: The results of the study open up new opportunities for researchers, scientists and entrepreneurs in the food and pharmaceutical sectors to develop antidiabetic foods and medicines that help diabetics to better control their condition and maintain overall health.