Effectiveness of Fenugreek Seeds against Polycystic Ovarian Syndrome

Umrah Zafar — 2024-12-31

Polycystic Ovarian Syndrome (PCOS) is one of the most common hormonal issues which predominantly affects women among reproductive years and can lead to irregular menstrual cycles, infertility, miscarriages, and excessive facial hairs. Infertility, obesity, lipid metabolism disorders, and insulin resistance are at the root of Polycystic Ovarian Syndrome. It is diagnosed with ultrasound and blood hormonal tests. Phytomedicines have been used in ancient times and recent research has approved potential benefits to advance disease treatment. Asia, Europe, and the Mediterranean region are home to fenugreek. Fenugreek may regulate estrogen and testosterone levels, which is effective against Polycystic Ovarian Syndrome. In women with polycystic ovary syndrome, fenugreek improved body weight, number of ovarian cysts, ovary size, irregular hair growth, and monthly regularity. Sonographic results and menstrual cycle are improved in polycystic Ovarian Syndrome women receiving adjuvant therapy to the fenugreek seed extract. The effectiveness of a standardized Trigonella foenum- graecum extract (Furocyst®) as a phytotherapeutic agent for the efficient management of Polycystic Ovarian Syndrome has been reported in literature [1]. Fenugreek seeds act as functional food that can give various health related benefits beyond basic nutrition. This review aimed to highlight the therapeutic effects of fenugreek seeds in the management of Polycystic Ovarian Syndrome.

The Use of Preservatives in Food: A Shift Toward Natural Alternatives

Muhammad Imran Sajid — 2024-12-31

Preservatives are defined as anything that elongates the shelf life of food. It helps to prevent the spoilage of food by microorganisms and enhance its flavor, taste, and color. It is estimated that a total of 2,00,000 tons of food preservatives are used annually [1]. Salt, honey, and sugar are the natural preservatives used to preserve food for centuries. With the increase in food demand, many chemicals have been prepared to preserve food more effectively and efficiently.

Artificial preservatives have increased greatly during the last decade because of modernization, the food industry, and media advertisement [2]. The artificial food preservatives can provide us with prompt effects but in the long run, it could act as a poison if constantly ingested. When converted into nitrous acid inside, these artificial preservatives can be toxic: nitrates and nitrites. These preservatives can cause cancer in various organs. Benzoates which are used as antimicrobial agents cause asthma, allergies, and rashes.

Sorbates, another class of antimicrobial agents, have a lower rate of conversion into harmful substances within the body. There are some reports claiming it causes skin conditions such as urticaria and dermatitis [3]. As a result of this, there is an increased public awareness of the harmful effects of artificial preservatives on health, leading the public to demand safer alternatives.

This demand led many researchers to find alternative natural preservatives that can give the same antimicrobial and antioxidant efficacy. The widely studied natural preservatives alternative to artificial preservatives are polyphenols. Polyphenols are the secondary metabolites produced by plants in response to infection, stress conditions, and UV exposure.

Polyphenols have shown promising effects and no side effects on human health have been observed. It has been noticed that polyphenols have low stability, and their antioxidant activity is not efficient if they are directly used in food products. Various environmental factors such as heat, pH, electrolyte concentration, and oxidants affect their stability. Encapsulation has emerged as an effective solution to improve polyphenols' stability and controlled release in food products. It not only improves the stability and antioxidant character, but it is also seen that sensory characteristics (aroma, flavor, and food acceptability), shelf life, and antioxidant activity of polyphenols have shown better scores after encapsulation.

In conclusion, while artificial preservatives have been widely used for their effectiveness, growing concerns over their health implications have led to increased interest in natural alternatives like polyphenols. Encapsulation technology shows promise in addressing the challenges of polyphenol instability, offering a safer and more sustainable option for food preservation.

DIET FACTOR (Journal of Nutritional and Food Sciences)

Effectiveness of Fenugreek Seeds against Polycystic Ovarian Syndrome

The Use of Preservatives in Food: A Shift Toward Natural Alternatives