FENUGREEK EXTRACT
Product No. P06022
Although originally from south-eastern Europe and western Asia, fenugreek grows in many parts of the world, including India, northern Africa, and the United States.
Fenugreek is an erect annual herb, growing about 2 feet high, and similar in habit to Alfalfa. The seeds are brownish, about 1/8 inch long, oblong and with a deep furrow dividing them into two unequal lobes. They are contained in long, narrow, sickle-like pods in batches of 10-20, and they have a bitter and slightly peculiar taste, and an odour similar to lovage or celery. It is the seeds of fenugreek that are used medicinally. They contain alkaloids (mainly trigonelline and choline), and protein high in lysine and L-tryptophan. The steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin) and mucilaginous fibre are thought to account for many of the beneficial effects of fenugreek. The alkaloids, like those in cod-liver oil, stimulate the appetite by their action on the nervous system.
Fenugreek contains 28% mucilage, 5% of a strong-smelling, bitter fixed oil, which can be extracted by ether, 22% proteids, and a volatile oil. The chemical composition resembles that of cod-liver oil, as it is rich in phosphates, lecithin and nucleoalbumin, and also contains considerable quantities of iron in an organic form, which can be readily absorbed.
The name Fenugreek comes from Foenum-graecum, meaning ‘Greek Hay’, the plant having been used to scent inferior hay. The name of the genus, Trigonella, is derived from the old Greek name, denoting 'three-angled,' from the form of its corolla.
The seeds of Fenugreek have been used medicinally through the ages, and were held in high repute among the Egyptians, Greeks and Romans for medicinal and culinary purposes.
Ancient Egyptians would eat the greens of this plant as a vegetable, and use the seeds as incense and as part of their embalming formulas. Women in harems would eat fenugreek seeds in the belief that they would become more desirable, and they were also burned as an incense to aid childbirth in Egypt. A preparation was made by soaking the seeds in water until they swelled into a thick paste, and this was said to be equal to quinine in preventing fevers and soothing the stomach.
Today, Fenugreek is known to support the respiratory system, and relieves congestion, reduces inflammation and helps to fight infection. It is a natural expectorant which makes it ideal for treating sinus and lung congestion, and removing allergens and toxins by helping to loosen and remove excess mucus and phlegm. It also stimulates perspiration to reduce fevers, and has a soothing and relaxing effect on inflamed tissues.
The steroidal Saponins seem to account for many of the beneficial effects of Fenugreek - particularly the inhibition of cholesterol absorption and synthesis. The seeds are rich in dietary fibre, which may be the main reason it can lower blood sugar levels in diabetes. Preliminary trials have found that fenugreek helps improve blood sugar control in patients with insulin-dependent (type 1) and non-insulin-dependent (type 2) diabetes, as well as lower elevated cholesterol and triglyceride levels in the blood. Fenugreek does not lower HDL (‘good’) cholesterol levels.
Fenugreek is also an excellent source of selenium (which helps the body utilise oxygen), as well as iron, silicon, sodium and thiamine.
Externally, fenugreek is sometimes used as a poultice for abscesses, boils and carbuncles etc. It can be employed as a substitute for cod-liver oil in cases of rickets, anaemia and debility following infectious diseases.
The ground seeds have also been used to give a maple flavouring to confectionery and as a spice in curry. Nearly all cattle like the flavour of Fenugreek in their forage, and the ground seeds are utilised to an enormous extent in the manufactures of condition powders for horses and cattle.
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