Fenugreek

Fenugreek

General Features

Fenugreek is a herb that is similar to clover. It is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, in medicine, and to hide the taste of other medicine. Fenugreek seeds smell and taste similar to maple syrup. Fenugreek leaves are eaten in India as a vegetable

Fenugreek contains many essential nutrients, and these help make it a strong antioxidant. Some of these nutrients include choline, inositol, biotin, vitamin A, vitamin D, fiber and iron

This herb has been used in varying forms for hundreds of years to treat a very wide range of conditions

Therapeutic Functions 

Fenugreek may aid metabolic conditions, such as diabetes. It seems to affect both types 1 and 2 diabetes, along with increasing general carb tolerance in people without these conditions

This herb has also demonstrated anti-inflammatory effects

One of the most important benefits of Fenugreek is lowering blood sugar. It is said that taking at least 5 grams of Fenugreek daily, will help with the diabetes

It also reduces intestinal glucose absorption and delays gastric emptying

Fenugreek may help stimulate breast milk production and ease the flow. Practitioners of traditional Asian medicine have long recommended fenugreek for this purpose. In a study, 25 women who had recently given birth drank three cups of fenugreek tea daily for two weeks and saw an increase in milk volume in the first weeks

One of the most common reasons of using Fenugreek supplements is to boost testosterone in men. Some studies have found that it has beneficial effects, including an increased libido

Fenugreek may suppress the appetite and increase feelings of fullness, which could help reduce overeating and lead to weight loss

Some evidence indicates that fenugreek can lower cholesterol and triglyceride levels and therefore reduces the risk of developing heart conditions and improve heart health

Fenugreek has also been used for pain relief in traditional systems of medicine. Researchers think that compounds called Alkaloids in the herb help block sensory receptors that allow the brain to perceive pain

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