Abstract
Fenugreek, scientifically known as Trigonella foenum-graecum, is a versatile annual leguminous plant belonging to the Fabaceae family. It is cultivated worldwide and serves numerous purposes as a spice, herb, food, and medicine. Fenugreek is resilient and can thrive in various environments, including those with drought conditions. The plant is abundant in active constituents such as saponins, flavonoids, alkaloids, and steroids. Additionally, it is an excellent source of dietary fiber, protein, linoleic acid, linolenic acid, and vitamins A, B1, B2, and C. Fenugreek has a rich history in traditional medicine, particularly in Ayurveda, Unani, and Tibetan medicine. Studies have shown that it possesses antimicrobial, antioxidant, antidiabetic, antihyperlipidemic, antiobesity, anticancer, anti-inflammatory, carminative, aphrodisiac, and emollient properties. Moreover, its seed polysaccharide content has made it useful in the food industry as a stabilizer, adhesive, and emulsifying agent. This article provides an overview of the history, cultivation, nutritional components, nutraceutical role, safety, and toxicological properties of fenugreek. Its main aim is to summarize the benefits of this "golden seed" and its associated aspects.
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