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Fenugreek.

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Fenugreek
Fenugreek is botanically known as Trigonella foenum graecum and it belongs to the family of Fabaceae. It is an annual plant that is used for both culinary and medicinal purposes. The leaves comprise of 3 small oblong leaflets while the amber-yellowish fenugreek seeds are cuboid-shaped in appearance. Both the seeds, dry and fresh fenugreek can be used for garnishing, spicing and flavouring food. The distinctive aromatic flavour of fenugreek is attributed to the presence of the sotolon chemical found in this herb. Read more about fenugreek here.
Al-Sultan and El-Bahr (2015) investigated the protective effects of an aqueous extract of fenugreek against carbon tetrachloride (CCl4), induced hepatotoxicity in rats. It was found out that the administration of CCl4 to rats induced elevation of hepatic transaminases, lipid peroxidation and reduction of antioxidant enzymes activities. However, an oral administration of fenugreek aqueous extract alleviated the detrimental effects of CCl4 and rectified all examined biomarkers toward the control values. This suggests that fenugreek is suitable for tackling hepatitis.

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