Fenugreek: Potential Applications as a Functional Food and Nutraceutical

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Khorshidian Nasim; Yousefi Asli Mojtaba; Arab Masoumeh; MORTAZAVIAN AMIR MOHAMMAD; Adeli Mirzaie Abolfazl

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Journal: NUTRITION AND FOOD SCIENCES RESEARCH Year:2016 | Volume:3 | Issue:1 Page(s): 5-16

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Title

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

Author(s)

Keywords

Chemical composition

Fenugreek gum

Fenugreek

Health benefits

Abstract

Fenugreek (Trigonella foenum graecum), native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of its medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloids, flavonoids, saponins and volatile content. Due to its high content of fiber, Fenugreek could be used as food stabilizer, adhesive and emulsifying agent to change food texture for some special purposes. Some evidence suggests that Fenugreek may also be regarded as antidiabetic, anticarcinogenic, antioxidant, antibacterial agent, antianorexia agent, and gastric stimulant, as well as remedy for hypocholesterolemia and hypoglycemia. The present article is aimed to review the potential applications of Fenugreek as a functional food and nutraceutical agent.

Cites

THE EFFECT OF FENUGREEK SEEDS ON GASTRIC RESIDUAL VOLUME AND RESPIRATORY ASPIRATION IN PATIENTS WITH MECHANICAL VENTILATION

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APA: Copy

Khorshidian, Nasim, Yousefi Asli, Mojtaba, Arab, Masoumeh, MORTAZAVIAN, AMIR MOHAMMAD, & Adeli Mirzaie, Abolfazl. (2016). Fenugreek: Potential Applications as a Functional Food and Nutraceutical. NUTRITION AND FOOD SCIENCES RESEARCH, 3(1), 5-16. SID. https://sid.ir/paper/342944/en

Vancouver: Copy

Khorshidian Nasim, Yousefi Asli Mojtaba, Arab Masoumeh, MORTAZAVIAN AMIR MOHAMMAD, Adeli Mirzaie Abolfazl. Fenugreek: Potential Applications as a Functional Food and Nutraceutical. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2016;3(1):5-16. Available from: https://sid.ir/paper/342944/en

IEEE: Copy

Nasim Khorshidian, Mojtaba Yousefi Asli, Masoumeh Arab, AMIR MOHAMMAD MORTAZAVIAN, and Abolfazl Adeli Mirzaie, “Fenugreek: Potential Applications as a Functional Food and Nutraceutical,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 3, no. 1, pp. 5–16, 2016, [Online]. Available: https://sid.ir/paper/342944/en

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