Phytochemical analysis and anti-inflammatory potential of Fenugreek

Chauhan, Geetanjali; Sharma, Manisha; Varma, Ajit; Kharkwal, Harsha

doi:10.5958/j.0975-4261.2.1.005

Cited by 8 publications

(4 citation statements)

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“…And they said that the fenugreek can be used in the treatment of patients with calcic urolithiasis. Chauhan et al [106] reported an antiinflammatory potential of fenugreek. Jung et al [107] observed a reduction in the production of several inflammatory mediators, including NO and interleukins 1 and 6, in murine macrophages which had been pretreated with diosgenin and stimulated with lipopolysaccharide/interferon-.…”

Section: Hypoglycemic Effect Anti-inflammatory and Immunological Activity Of Fenugreekmentioning

confidence: 99%

Assessment of Secondary Metabolites with Different Uses of Fenugreek

Yaldız¹,

Çamlıca²

2022

Legumes Research - Volume 2

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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.

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Section: Hypoglycemic Effect Anti-inflammatory and Immunological Activity Of Fenugreekmentioning

confidence: 99%

Assessment of Secondary Metabolites with Different Uses of Fenugreek

Yaldız¹,

Çamlıca²

2022

Legumes Research - Volume 2

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“…Fenugreek acts as a fortified component, plasticizer, providing the necessary uniformity of the dough, the elasticity of the crumb, reducing the rate of staling, and improving the nutritional value of baked products. It also contains carminative, analgesic, antipyretic, anticancer, and antioxidant qualities, in addition to anti-diabetic, anti-fertility, antibacterial, antiparasitic, and antileptic characteristics, according to Chauhan et al (2011). The seeds have good levels of protein (26.2%), carbs (44.1%), fibres (7.2%), and minerals (3%), as well as alkaloids (trigonelline and choline), while having low levels of fixed & volatile oil, mucilage, saponin, foetid, and nicotinic acid (Bhajbhuje, 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization and Modeling of Teff, Sorghum and Fenugreek Flour Mixing Ratios for Better Quality Characteristics of <em>injera</em> by Using D-Optimal Mixture Design

Awulachew,

Kuffi

2023

Preprint

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Deficiency, with its two constituents of protein-energy deficiency and micronutrient deficiencies, remains a substantial health burden in underdeveloped nations. It is the largest cause of sickness and death worldwide, particularly harming hundreds of millions of small children and pregnant women. In order to improve the protein-energy and micro- macro needs of developing countries, food products made from compositing flours are required. Ethiopian injera is a fermented, leavened flatbread produced primarily from teff flour. However, when compared to teff injera, injera made from sorghum flour and its blend has been found to have textural flaws. Uncontrolled staling of sorghum flour incorporated teff injera resulted in limited softness, freshness, rollability, brittleness anddryness which create big problems during storage. Due to its numerous health advantages and nutritional worth, fenugreek is regarded as a key functional food element. As a result, this study was conducted to identify the regression equation of injera formulations and optimise the teff, sorghum, and fenugreek flour blending ratios that result in injera with higher quality properties. Using mixture design methods and a D-optimal design, the effects of blending flour ratios on injera quality were examined. Teff flour alone injera was used as the control. Fourteen injera formulations were created using limited mixtures of teff (50-100%), sorghum (0-50%), and fenugreek (0-5%). Proximate, staling rate, mineral, antinutritional components, and sensory qualities were all taken into account as response variables in this study. The study's findings showed that increasing the proportion of fenugreek flours in injera made from teff-sorghum-fenugreek mixing ratios improved nutritive values, improved sensory appeal, textural characteristics and reduced staling rate. Generally speaking, the best injera blending ratio was found to be 64.1% teff, 32% sorghum, and 3.80% fenugreek in terms of overall qualitative qualities.

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“…Fenugreek is of interest for use in cancer therapy because it has antioxidant and immunostimulatory activity [5]. Both its seeds and leaves contain phytochemicals including flavonoids, alkaloids, and tannins [4].…”

Section: Introductionmentioning

confidence: 99%

Cytotoxicity of Fenugreek Sprout and Seed Extracts and Their Bioactive Constituents on MCF-7 Breast Cancer Cells

et al. 2022

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Trigonella foenum-graecum L. (fenugreek), a member of the legume family (Fabaceae), is a promising source of bioactive phytochemicals, which explains its traditional use for a variety of metabolic disorders including cancer. The current study aimed to evaluate extracts of fenugreek seeds and sprouts, and some of their constituents, to compare their cytotoxic and antiproliferative activities in MCF-7 breast cancer cells. The extracts were chemically characterised using high-resolution accurate mass liquid chromatography-mass spectrometry to reveal the detection of compounds assigned as flavone C-glycosides including those derived from apigenin and luteolin, in addition to isoflavones. Five different flavones or their glycosides (apigenin, vicenin-2, vitexin, luteolin and orientin) and two isoflavones (daidzein and formononetin) were quantified in the fenugreek extracts. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay using MCF-7 cells treated with fenugreek methanolic extracts showed dose- and time-dependent effects on cell viability. The MCF-7 cancer cells treated with the fenugreek methanolic extracts also displayed increased relative mitochondrial DNA damage as well as suppressed metastasis and proliferation. This study demonstrates the potential anti-cancer effects of fenugreek seeds and sprouts and reveals fenugreek sprouts as an untapped resource for bioactive compounds.

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Phytochemical analysis and anti-inflammatory potential of Fenugreek

Cited by 8 publications

References 0 publications

Assessment of Secondary Metabolites with Different Uses of Fenugreek

Assessment of Secondary Metabolites with Different Uses of Fenugreek

Optimization and Modeling of Teff, Sorghum and Fenugreek Flour Mixing Ratios for Better Quality Characteristics of <em>injera</em> by Using D-Optimal Mixture Design

Cytotoxicity of Fenugreek Sprout and Seed Extracts and Their Bioactive Constituents on MCF-7 Breast Cancer Cells

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