Chapters authored
Assessment of Secondary Metabolites with Different Uses of Fenugreek
Fenugreek (Trigonella foenum-graecum) is an annual medicinal plant with trifoliate leaves, a branched stem, white flowers, rooted tubers, and golden yellow seed belonging to Fabaceae family. Fenugreek is used in different industries such as pharmaceutical, nutraceutical and food industries as an ancient crop plant. Fenugreek is grown as a medicinal herb in many countries and has antioxidant, hypoglycemic, hypercholesterolemia, stomach protective, chemopreventive, laxative and appetite stimulating properties. In recent years, many important studies have been conducted on the biological activities and therapeutic properties of fenugreek mainly secondary metabolites such as alkaloids, flavonoids, steroids and saponins. These compounds are used for multipurpose uses in different industries and also appreciated by scientists. Based on these several health usefulness as discussed in review, fenugreek might be a good candidate for a herbal drug and used for preparation of new drugs. In this review, secondary metabolites used in different industries of fenugreek will be discussed and general benefits of them will be expressed within the all significant aspect of fenugreek as clearly. This review also highlights the traditional uses and nutraceutical properties (antioxidant activity, antibacterial, antifungal, anticancer hypoglemic effects and anti-inflammatory and immunological activity) of fenugreek. These uses and effect properties of fenugreek have been discussed and researchable areas were implied to depending on the previous studies. In the future, studies on fenugreek are needed some important applications to increasing the popularity of fenugreek. In this context, researchers should be focused on secondary and primary metabolite studies in fenugreek seeds and leaves. In addition to these, fenugreek germplasm should be collected and subjected to intensive selection via modern breeding programs and new fenugreek genotypes with desired properties should be obtained.
Part of the book: Legumes Research