To investigate the in vitro antioxidant activity as well as hypoglycemic and hypolipidemic effects of a medicinal and edible homologous compound formula, network pharmacology analysis and in vitro enzyme inhibition assays were performed in this study to explore the potential signaling pathways through which the compound extract regulates glucose and lipid metabolism and alleviates organic lesions.The analysis revealed that the core targets modulated by the formula consisting of lotus seed,ginseng, Euryale ferox seed and hyacinth bean were mainly enriched in pathways related to glucose and lipid metabolism disorders in type 2 diabetes mellitus and hyperlipidemia. Furthermore, the in vitro antioxidant capacities (DPPH and ABTS radical scavenging activities) of aqueous extracts from the four medicinal and edible raw materials, together with their inhibitory activities against???ancreatic lipase, α-amylase and α-glucosidase, were determined, followed by correlation analysis among all activity indicators. The results demonstrated that the DPPH radical scavenging capacity of the combined compound group reached (0.98 ± 0.01) mg VcE/g DW, which was significantly higher than that of single extracts of Euryale ferox seed, ginseng and hyacinth bean. The compound also exhibited the optimal ABTS radical scavenging activity among all single ingredients, with a value of (2.63 ± 0.04) mg VcE/g DW. In terms of enzyme inhibitory activity, the compound mixture showed remarkable synergistic effects: its α-glucosidase inhibitory activity was (0.04 ± 0.002) mg Acarbose/g DW, and pancreatic lipase inhibitory activity was (0.047 ± 0.006) mg Orlistat/g DW. Meanwhile, the α-amylase inhibitory activity of the compound was comparable to that of ginseng and hyacinth bean.In conclusion, the combination of lotus seed, ginseng, Euryale ferox seed and hyacinth bean possesses promising application prospects in hypoglycemia, lipid reduction and amelioration of glucose-lipid metabolism disorders. This study provides scientific evidence for the development of natural functional foods with hypoglycemic and hypolipidemic properties.