Fenugreek (Trigonella foenum-graecum L.), belonging to the Fabaceae family, is an important medicinal and aromatic plant species with a characteristic odor and taste. It possesses a rich chemical composition, including essential oils, fixed oils, alkaloids, saponins, tannins, flavonoids, carbohydrates, proteins, amino acids, minerals, vitamins, and dietary fibers. This diverse phytochemical profile influences both its biological properties and its role in human nutrition. Notably, it is characterized by biological activities, such as antidiabetic, antimicrobial, anti-inflammatory, antioxidant, hypocholesterolemic, and hypolipidemic effects. Owing to these properties, it has found applications in various fields, including traditional folk medicine. In particular, due to its distinctive taste and aroma, it is utilized in the food industry as a flavoring agent and as a natural functional food additive. In addition to its widespread use as a spice, it is a species that has the potential to be used as a natural preservative. In addition, fenugreek is utilized across diverse fields, such as cosmetics, pharmaceuticals, medicine, and animal feed.

In this chapter, the chemical composition of the fenugreek plant is examined in detail based on scientific evidence, with particular emphasis on its biological effects, applications, and potential for future utilization.