Fenugreek (Trigonella Foenum-gracium) is an annual leguminous herb. The dried seeds are aromatic and bitter and have been used traditionally in India, China, and Egypt and in some parts of Europe because of their well-known antibacterial, anti-inflammatory, insulin tropic and rejuvenating effects. It is also a culinary spice in India.
The Soluble fiber found in FenuRich is a biopolymer called galactomannan, a polysaccharide having a mannose backbone with galactose side groups. The galactomannan in FenuRich has the maximum amount of galactose, the ratio being 1:1. FenuRich also contains modified amino acids 1, 4- Hydroxyisoleucine which is responsible for inducing the production of insulin.
The recommendations for dietary fiber intake have been substantiated in many chronic diseases such as cardiovascular diseases, diabetes, obesity, colon cancer and other diverticular diseases.
FenuRich contain both soluble and insoluble dietary fibers which are required for various health benefits.
Intake of fenugreek fiber decrease the blood glucose level among the type II diabetes patients by delaying the digestion of sucrose and increases insulin secretion, soluble fiber of fenugreek can improve glucose homeostasis by delaying carbohydrate digestion and absorption, and enhancing insulin action.
Fenugreek galactomannan with the highest galactose content showed the maximum decrease of cholesterol in both liver and blood plasma. Fenugreek fiber is a novel dietary ingredient for functional food; for example, the supplementation of soluble fiber through bread was found to be more effective than powder in blood glucose reduction.
It is effective in treating constipation and prevent the development of diverticulosis and diverticulitis. It can provide bulk to the waste, holds water, softens the stool and minimizes the transit time through the intestine, which helps to maintain constant and steady stool time.
Dietary fiber is associated with a lesser degree of weight gain in observational studies. In this context, any diet with high fiber, low fat and high protein content will be of great significance. Fiber-rich meal is less calorically dense and lower in fat and added sugars. All of these characteristics are features of a dietary pattern to treat and prevent obesity.
In conditions such as hypercholestemia, gastrointestinal tract related disorders and blood-glucose levels supplementation of proteins and fiber or the incorporation of legumes, a protein- and fiber-rich food, seems to be a feasible approach to hypertensive patients.
Dietary fiber can be divided into two main types - soluble and insoluble fiber. Soluble fiber is thought to bind with cholesterol and prevent it from being reabsorbed into the bloodstream. This lowers the amount of cholesterol in the blood, therefore reducing the risk of heart disease. But that's not all. Soluble fiber also forms a gel in the intestine, which is thought to slow down the digestion and absorption of carbohydrates, especially glucose. This means it can help to keep blood sugar levels steady, preventing feelings of hunger.
In contrast, insoluble fiber helps to keep the digestive system in good working order by increasing the bulk and softness of the stools, which in turn assists the smooth passage of food through the body. It's this type of fiber that helps to prevent bowel complaints like constipation and cancer.
Most high-fiber plans for weight loss still come with a reduction in calories. The F-Plan diet, for example, recommended a calorie restriction of between 850-1,500 calories a day - and of course, it's this calorie restriction that helps you lose weight. However, there are many reasons why including more fiber in your diet can help boost weight loss and make slimming less painful.
To start with, unlike other carbohydrates, most dietary fiber doesn't provide any calories. This means fiber-rich foods are often lower in energy than foods containing no fiber or only small amounts, making them ideal for people who are trying to lose weight.
The suggested dosage is 12-15gm per day. It can be consumed directly or can be added to a number of consumable food products-staple or specialty.
For ex. Bread, Biscuits, Milk shakes, Health Bar, Beverages etc.