Abstract:
Lepidium sativum, commonly known as garden cress, is a rapidly growing edible herb that is gaining recognition for its remarkable nutrition profile that holds significant nutritional, therapeutic and functional value. This review aims at critically assessing and consolidating the body of existing scientific research regarding botanical, phytochemical, nutritional, medical and industrial attributes of garden cress seeds. Potent contributors of protein, dietary fiber, iron, calcium, omega-3 fatty acids and a variety of bioactive substances like glucosinolates, flavonoids, and phenolics are among the vital nutrients that this seed provides. This constitutes major pharmacological properties such as anti-inflammatory, antioxidant, hepatoprotective, hypoglycemic and nephropathic actions. This review also aims to discuss the anti-nutritional factors that are found in the seed, such as phytates and oxalates, which interfere with nutrient absorption and sometimes are harmful for pregnant or lactating mothers but can be managed by using conventional practices and can thus improve the efficiency of the seed. The introduction of fortified food products, including protein-enriched bread, omega-3 biscuits, energy bars, chikkis, healthy beverages and dairy-based desserts, has brought garden cress seed to the area of research. These innovations, with improving the nutritional profile of conventional food and serving as a functional food with therapeutic benefits for a variety of different populations such as athletes youngsters convalescent patients, in addition, also bring garden cress into greater focus. This review also covers potential allergic reactions or other adverse effects when it comes to processed cheese that contains certain chemicals, as this review is carefully written in the context of anaemic and postpartum women. In conclusion, garden cress seeds represent a promising functional food ingredient that offers wide-ranging clinical and industrial applications. To confirm their therapeutic efficiency and safety for inclusion in common dietary treatments and nutraceutical formulations, more human clinical trials and standardisation of bioactive substances are necessary.
