Fenugreek Sprouts Around the World: Exploring Therapeutic and Nutritional Benefits

This study investigates the therapeutic and nutritional potential of fenugreek sprouts from 30 diverse genotypes sourced from various regions. The aim was to characterize and compare their therapeutic attributes, including antioxidant capacity, antidiabetic, and anti-cholinesterase activities, along with their nutritional compositions, particularly minerals, and protein content. Results revealed significant variations among the genotypes in terms of their therapeutic properties. China genotypes exhibited notable alpha-amylase inhibition 64.57%, suggesting potential antidiabetic properties, while South Sudan genotypes demonstrated significant acetylcholinesterase (14.44%) and butyrylcholinesterase inhibitions, indicating possible cognitive health benefits. The Morocco and Konya/T & uuml;rkiye genotypes exhibited noteworthy antioxidant effects, with showing DPPH center dot scavenging activities of 7.79% and 7.23%, and ABTS center dot+ activities of 27.87% and 27.31%, respectively. Mineral analysis revealed considerable differences across genotypes. Israel genotypes had the highest iron content (43.18 mg/100 g), Sivas/T & uuml;rkiye genotype had the highest potassium levels (2259.87 mg/100 g), and Kayseri/T & uuml;rkiye genotype had the highest sodium content (616.91 mg/100 g). Ukraine genotypes contained the most magnesium (266.61 mg/100 g), while Israel genotypes also had the highest zinc content (54.44 mg/100 g). The protein content of the fenugreek sprouts varied significantly, with Corum/T & uuml;rkiye showing the highest protein content at 5.75/100 g. Principal component analysis (PCA) highlighted the relationships among the mineral nutrients and protein content, revealing distinct groupings of genotypes based on their mineral compositions. Correlation analysis further elucidated the associations between various minerals and protein content. In conclusion, this study underscores the potential therapeutic and nutritional significance of fenugreek sprouts.

Dergi

FOOD SCIENCE & NUTRITION

Yıl

2025

Cilt

13

Sayı

1

ISSN

2048-7177

DOI

10.1002/fsn3.4668

WoS UID

WOS:001377286800001