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:: Volume 3, Number 1 (Jan-Mar 2016) ::
Nutr Food Sci Res 2016, 3(1): 5-16 Back to browse issues page
Fenugreek: Potential Applications as a Functional Food and Nutraceutical
Nasim Khorshidian, Mojtaba Yousefi Asli, Masoumeh Arab, Abolfazl Adeli Mirzaie, Amir Mohammad Mortazavian
ph.D student Dept.of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (2837 Views)

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.

Keywords: Chemical composition, Fenugreek gum, Fenugreek, Health benefits
Full-Text [PDF 407 kb]   (1921 Downloads)    
Type of Study: Applicable | Subject: General
Received: 2015/08/24 | Accepted: 2016/01/2 | Published: 2016/01/2
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DOI: 10.18869/acadpub.nfsr.3.1.5


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Khorshidian N, Yousefi Asli M, Arab M, Adeli Mirzaie A, Mortazavian A M. Fenugreek: Potential Applications as a Functional Food and Nutraceutical. Nutr Food Sci Res. 2016; 3 (1) :5-16
URL: http://nfsr.sbmu.ac.ir/article-1-120-en.html
Volume 3, Number 1 (Jan-Mar 2016) Back to browse issues page
Nutrition and Food Sciences Research
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