ABSTRACT
The use of dietary components as therapeutic agents for the modulation of disease states has become an emerging eld of research. This has led to the identi cation of functional attributes of many food components, especially from plant sources such as fruits, vegetables, whole grains, and spices. Biologically active phytochemicals may impart health bene ts and reduce the risk of disease. An important functional food derived from a plant source is the seed of fenugreek. It is used as a spice in Indian homes to impart avor and color, enhance taste, and modify the texture of food. This spice, also a legume, has received attention as a useful antidiabetic agent and has undergone extensive research in clinical and animal models of diabetes which have clearly documented its blood glucose-lowering properties. However, the seeds show many health bene ts beyond that. A large body of scienti c evidence con rms the health bene ts of this spice. This chapter presents a review of the traditional use of fenugreek and recent data on its nutraceutical potential.
