Inhibitory　activities　of　four　proanthocyanidins　from　different　botanical　sources　against　α-amylase　and　α-glucosidase　were　studied　by　using　high-throughput　starch　turbidity　method　(HtST).　Then　the　interaction　between　proanthocyanidins　and　common　cereal　flours　and　starches　were　researched　for　the　purpose　of　providing　a　theoretical　basis　for　further　development　of　hypoglycemic　staple　foods.　The　results　showed　that　proanthocyanidins　from　grape　seeds　and　sorghum　possessed　higher　inhibitory　activities　against　α-amylase　and　α-glucosidase　than　those　from　cranberry　and　apple.　Binding　of　proanthocyanidins　to　the　main　food　components　affected　the　inhibitory　activity　of　proanthocyanidins.　The　results　indicated　that　glutinous　rice,　bulk　rice,　sorghum　could　bind　grape　seed　proanthocyanidins　and　reduce　the　inhibitory　activity　of　proanthocyanidins　against　α-amylase　and　α-glucosidase.　However,　corn　starch,　tapioca　starch,　potato　flour,　commercial　edible　starch,　rice　flour,　sago,　millet,　corn　flake,　sweet　potato　flour,　black　rice,　and　black　bean　almost　had　no　binding　interaction　with　grape　seed　proanthocyanidins,　and　thus　they　were　ideal　food　materials　to　maintain　or　enhance　the　inhibitory　activity　of　proanthocyanidins　against　carbohydrate　digestive　enzymes.　©　2017,　China　Food　Publishing　Company.　All　right　reserved.