Nutritional and health benefits of fenugreek: A short review

Abstract

Trigonella foenum-graecum (Fenugreek) is a zesty substance used to season the food, and traditionally its seeds are used as the gastric stimulant and to control diabetes. In past decade, several research studies are performed in vitro, on animal models, and in clinical trials to know its beneficial health effects. These include anti-oxidant effect, anti-inflammatory and antinociceptive (Seeds) activity, anti-diabetic potential, anti-inflammatory and antipyretic (Leaves), anti-ulcer (Gastro-protective) property, immunomodulatory action, anti-cancer and Renoprotective effect in diabetes. Chemical constituents present in fenugreek included soluble fiber, saponins, alkaloids, flavonoids, trigonelle, diosgenin, and 4-hydroxyisoleucine. Numerous research studies confirm the traditional uses of fenugreek in various health problems as diabetes, renoprotective in case of diabetic complications and gastric ulcers. Trigonella foenum has high protein content so can be used as an important protein source. In short, fenugreek has marked nutritional and medicinal values. It is the cheap, readily available substance that can be used for multipurpose.