PubMed-compiled information sheet
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Compiled from 10 PubMed articles · model: gemma4:31b
Summary
Anatolian fenugreek is used as a primary ingredient in Turkish cemen paste, which exhibits inhibitory effects against certain pathogenic bacteria [PMID:22062846].
Background
Fenugreek is utilized in the preparation of cemen, a paste consisting of ground fenugreek, garlic, and red hot pepper used to coat pastirma, a Turkish dry-cured meat product [PMID:22062846].
Traditional uses
It is used as a component of cemen paste for the coating and preservation of traditional Turkish dry-cured meat (pastirma) [PMID:22062846].
Mechanism of action
Fenugreek, as part of cemen paste, demonstrates a bacteriostatic effect against Escherichia coli, Staphylococcus aureus, and Yersinia enterocolitica [PMID:22062846].
Evidence summary
The available evidence is limited to in vitro food science studies focusing on the antimicrobial and preservative properties of fenugreek within a composite paste (cemen) used in meat processing.
PubMed sources
- 1.PMID: 22062846 (2006) — Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients. · Meat science