selleck Paclitaxel Fenugreek oil contains ��-3, ��-6, and ��-9 fatty acids along with many saponins, alkaloids, and sterols that serve as a source of proestrogens and inhibit intestinal cholesterol absorption [5]. Kochhar et al. [6] reported that fenugreek seeds contain 11.8% moisture, 25.8% crude protein, 6.53% oil, 3.26% ash, and 6.28% crude fiber and 58.13% total carbohydrates on dry basis. However, El-Nasri and El-Tinay [7] found that protein content of fenugreek was found to be 28.4%, crude fiber content was 9.3%, and crude fat was 7.1%. The fatty acid profile was dominated by unsaturated acids, namely, oleic, linoleic, and linolenic acids accounting for 16.3%, 50% and 24.4%, respectively of the total fatty acids. However, El-Sebaiy and El-Mahdy [8] reported that the fatty acids C18:2 and C18:3 were the most abundant fatty acids in the lipids of the fenugreek seeds.

Thus fenugreek seeds may serve to be a beneficial health food if consumed regularly.Cress is known as garden cress or garden cress pepper weed, and it is a fast growing annual herb. It belongs to the Brassicaceae family that is native to Egypt and west Asia but is widely cultivated in temperate climates throughout the world for various culinary and medicinal uses [9]. It was also reported cress seeds contain 22.5% protein, 27.5% fat, 30% dietary fiber, and 1193mg/100g potassium. Hence, it was assumed that these seeds can be used as a functional food. Moreover, Moser et al. [10] found that the oil content of dried cress seeds was 22.7% and the primary fatty acids found in cress oil were oleic (30.6%) and linolenic acids (29.

3%). Cress oil contained high concentrations of ��-(1422ppm) and (356ppm) tocopherols. However, Gokavi et al. [9] reported that the primary fatty acids found in cress oil were oleic (C18:1; 30.6%), linolenic (C18:3; 29.3%), palmitic (C16:0; 9.4%), linoleic (C18:2; 7.6%), erucic (C22:1; 3.0%), stearic (C18:0; 2.8%), and arachidic (C20:0; 2.3%) acids among the minor fatty acids found in cress oil.Mustard is a herb belonging to the Brassicaceae family and the dry seeds are the only part used. It stimulates digestion and GSK-3 salivary secretion [11]. Mustard seeds have an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fiber and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; therefore, it could be taken into consideration as potential component of many food products [12].