Title

POTENTIAL OF FENUGREEK AS A NUTRACEUTICAL AND FUNCTIONAL FOOD INGREDIENT.

Authors

Gat, Yogesh Shrinivas; Raza, Sana

Abstract

There is a great demand for nutraceuticals and healthy foods in today's World. Fenugreek is one of the oldest medicinal plants and is considered to have a good nutraceutical value. It belongs to the category of herbal drugs with minimal or no side effects. Fenugreek is antioxidant, anti-microbial, hypocholesterolemic, anti-carcinogenic, anti-diabetic, immunostimulatory, and a galactagogue. These nutraceutical properties of fenugreek are due to the bioactive components present in it such as diosgenin, galactomannan, etc. Fenugreek can be incorporated into different food products as a functional ingredient to enhance their nutritional value but this may impact the physical, chemical, and organoleptic properties of foods. The present paper reviews the bioactive components and nutraceutical properties of fenugreek with its impact on the properties of foods after being incorporated as a functional ingredient.

Subjects

FENUGREEK; BIOACTIVE compounds; NUTRITIONAL value; MEDICINAL plants; DIOSGENIN; FUNCTIONAL foods

Publication

Suranaree Journal of Science & Technology, 2022, Vol 29, Issue 3, p1

ISSN

0858-849X

Publication type

Academic Journal