Phytotherapeutic, Nutraceutical, Medicinal, and Forage Properties of Fenugreek (Trigonella foenum-graecum L.): A Comprehensive Review

Trigonella foenum-graceum L., commonly known as Fenugreek, is a yearly plant from the Fabaceae family. It boasts a wide array of uses and economic importance in both domestic and global markets. In India, it is grown primarily as a winter crop across several states, including Rajasthan, Madhya Pradesh, Gujarat, Andhra Pradesh, Chhattisgarh, Haryana, Punjab, Telangana, and Uttaranchal. Historically, Fenugreek has played a significant role in Ayurveda, an ancient Indian medicinal tradition, for treating various ailments in both humans and animals. Its leaves are often eaten as a vegetable and are used to prepare dishes like "parathas" and various snacks such as Biscuits, Laddoo, Tadka, and Sprouts. In regions like Rajasthan and Punjab, Fenugreek is primarily grown for its use as green or dry fodder for livestock. As a plant in the Fabaceae family, Fenugreek's root nodules are responsible for converting atmospheric nitrogen into nitrate, which enhances nitrogen fixation and improves soil health. Fenugreek seeds and leaves are known for their diverse health benefits, including anti-diabetic, anti-cancer, anti-inflammatory, antioxidant, anti-ulcer, anti-fertility, and immune-modulating properties. Presence of 4-hydroxyisoleucine and diosgenin in fenugreek seed has several beneficial effects and gaining popularity in ayurveda It contains high fiber, protein and several bioactive compounds which make fenugreek a natural and health-promoting herb.