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Nutritional value, bioaccessibility, phytochemical composition, and antioxidant activity of fenugreek herb and seed affected by processing and cooking methods

Crossref DOI link: https://doi.org/10.1007/s11694-025-03866-7

Published Online: 2025-12-10

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Bakhtiar, Ziba

Mirjalili, Mohammad Hossein https://orcid.org/0000-0002-9308-499X
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Text and Data Mining valid from 2025-12-10

Version of Record valid from 2025-12-10
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Article History

Received: 22 June 2024

Accepted: 19 November 2025

First Online: 10 December 2025

Declarations

:

: This study was approved by the medical research and ethics committee, School of Public Health, Tehran University of Medical Sciences, and the informed consents were completed by all participants. Also, we confirmed all the methods included in this study were in accordance with the Declaration of Helsinki.

: The authors declare that they have no competing interests.

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