A Review of Therapeutic and Medicinal Uses of Fenugreek (Trigonella foenum-graceum L.)

Chanda Shaheen; Iftikhar Ali Ahmad; Rimsha Aslam; Samra Naz; Saba Mushtaq; Shanza Ahmed; Azqa Nawaz; Samra Saeed; Muhammad Farhan Qadir; Muhammad Atiq Ashraf; Md. Shabudden Ahamed; Danish Iqbal; Sadia Ansar; Rabiya Riaz; Maria Abubakar; Talha Riaz

doi:10.55544/jrasb.3.5.8

Authors

Chanda Shaheen Department of Botany, Faculty of Sciences, University of Agriculture, Faisalabad, PAKISTAN.
Iftikhar Ali Ahmad Key Laboratory of Soil Health Diagnostic and Green Remediation, Ministry of Ecology and Environment; College of Resources and Environment, Huazhong Agricultural University, Wuhan, 430070, CHINA.
Rimsha Aslam Department of Soil Science, University of Agriculture, Faisalabad, PAKISTAN.
Samra Naz Department of Environmental Sciences, University of Agriculture, Faisalabad, PAKISTAN.
Saba Mushtaq Department of Botany, Faculty of Sciences, University of Agriculture, Faisalabad, PAKISTAN.
Shanza Ahmed Department of Zoology, Wildlife and Fisheries, University of Agriculture, Faisalabad, PAKISTAN.
Azqa Nawaz Department of Botany, Faculty of Sciences, University of Agriculture, Faisalabad, PAKISTAN.
Samra Saeed Department of Botany, Government College University, Lahore, PAKISTAN.
Muhammad Farhan Qadir College of Resources and Environment, Xinjiang Agricultural University, 311 Nongda East Road, Urumqi, 830052, Xinjiang, CHINA.
Muhammad Atiq Ashraf College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, 430070, CHINA.
Md. Shabudden Ahamed College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, C
Danish Iqbal Department of Microbiology, University of Agriculture, Faisalabad, PAKISTAN.
Sadia Ansar National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PAKISTAN.
Rabiya Riaz Department of Chemistry, Government College Women University, Faisalabad, PAKISTAN.
Maria Abubakar Department of Botany, Faculty of Sciences, University of Agriculture, Faisalabad, PAKISTAN.
Talha Riaz College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, CHINA. https://orcid.org/0009-0006-0750-1475

DOI:

https://doi.org/10.55544/jrasb.3.5.8

Keywords:

Fenugreek, Nutritional value, beneficial, emulsifying, health problem

Abstract

Current lifestyle and excessive use of synthetic fertilizers in agriculture field promote an unhealthy lifestyle that urges the researchers looking for a healthy and beneficial diet. Numerous crop plants have nutritional, functional, nutraceutical, and therapeutic properties. Fenugreek (Trigonella foenum gracium) is a popular crop known for these qualities and is beneficial in the human diet. It is an annual plant from the Leguminosae family that is commonly grown in the Mediterranean and Asian countries. It is mostly grown for its spices, though it can also be used for food (feed) and medicinal (antioxidant, antibacterial, anti-inflammatory, and hypoglycemic properties). Fenugreek is famous for its versatile uses, grown under moderate conditions (drought and salinity), white flowering herb, and self-pollinated plant. Fenugreek composition consists of various nutrients like vitamins, minerals, proteins, lipids, fibre, amino acids, and bioactive compounds that are used for medicinal purposes. Due to higher fibre content fenugreek is called a food stabilizer and emulsifying agent for changing food texture. Fenugreek has numerous health benefits, including the ability to lower blood sugar, heart problems, menstrual cramps, anti-cancer, reduce inflammation, and support healthy skin and hair. This review highlights the nutritional value of fenugreek with various health and medicinal benefits. Despite its multiple advantages, this review paper also discussed health problems associated with the usage of fenugreek, such as allergies and possible adverse effects linked with fenugreek use.

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