Preliminary Phytochemical and Pharmacognostic Studies on a Well Known Medicinal Plant Trigonella foenum-graecum

Authors: Shreya J, Swati P, Jyothi G and Vijay Danapur*

Volume 3, Issue 4

Abstract

Fenugreek is commonly used as a spice in cooking and in small quantities is categorized as “Generally Recognized as Safe (GRAS)” by the U.S. Food and Drug Administration. Fenugreek is a member of the eguminosae (Fabaceae) family and is commonly cultivated in India, Egypt, the Middle East and North Africa. The seeds of the plant have been used as a traditional remedy for numerous conditions including gastrointestinal disorders, gout, wound healing and inflammation, hyperlipidemia and diabetes. Bioactive compounds isolated from fenugreek seeds include saponins (ie: fenugreekine, diosgenin), alkaloids (i.e.,: trigonelline, gentianine, carpaine), amino acids, some of which act as insulin secretogogues (i.e.,: 4-hydroxyisoleucine, arginine), coumarins, mucilaginous fibers (galactomannan), nicotinic acid and other vitamins and minerals.

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