Vol. 6, Issue 2 (2018)
A review: Food, medicinal and nutraceutical properties of fenugreek (Trigonella Foenum-Graecum L.)
Author(s): Shashikumar JN, Champawat PS, Mudgal VD, Jain SK, Deepak S, and Mahesh K
Abstract: Fenugreek (Trigonella foenum-graecum) is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is a medicinal plant that use in disease some therapy. The plant contains active constituents such as alkaloids, flavonoids, steroids, Saponins etc. Fenugreek is known to have antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. Recent research has identified fenugreek as a valuable medicinal plant with potential for curing diseases and also as a source for preparing raw materials of pharmaceutical industry, like in steroidal hormones. Application of fenugreek has been found to be lethal against hazardous bacteria, specifically coli forms, Pseudomonas spp., Shigella dysentiriae and Salmonella typhi. These properties probably make fenugreek a valuable ingredient in food and pharmaceutical applications. Beside its medicinal value, it is also used as a part of various food product developments as food stabilizer, adhesive, and emulsifying agent. More importantly it is used for the development of healthy and nutritious extruded and bakery product.
Pages: 1239-1245 | 777 Views 266 Downloads
How to cite this article:
Shashikumar JN, Champawat PS, Mudgal VD, Jain SK, Deepak S,, Mahesh K. A review: Food, medicinal and nutraceutical properties of fenugreek (Trigonella Foenum-Graecum L.). Int J Chem Stud 2018;6(2):1239-1245.