Skip to Main Content
Skip Nav Destination

Fenugreek has been cultivated throughout the world since antiquity as a culinary herb. Fenugreek is high in protein, dietary fibre and phytosterols. It is bitter and sweet, the seeds and green leaves are used to colour, flavour, stabilise, emulsify and preserve foods, especially bakeries. The essential oil is extracted and added in foods or used in traditional medicines that are mentioned in ancient Ayurvedic texts, as well as Greek and Latin pharmacopoeias. Research mainly from the Indian sub-continent, the Middle East and the Indian subcontinent – with a small number from Europe, North America and the Far East – provides evidence of fenugreek possessing a range of bioactive properties, which include its antioxidant, anti-inflammatory, analgesic, glucose lowering, anti-diabetic, lipid lowering, hepato, renal, gastro and pancreatic protective, neuroprotective, chemopreventive/anti-cancer and antimicrobial properties. There is also evidence of fenugreek's role in supporting weight management, and also its positive effect on male and female fertility, the menopause and exercise performance.

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Don't already have an account? Register
Close Modal

or Create an Account

Close Modal
Close Modal