In recent years there has been increasing interest in the discovery of new natural herbal remedies for the treatment of common conditions such as diabetes and inflammatory diseases. In this context, this paper analyzed the antidiabetic and anti-inflammatory potential of two plants of the genus Artemisia: Artemisia absinthium (wormwood) and Artemisia vulgaris (mugwort) and Trigonella foenum-graecum (fenugreek) plants less studied from this point of view. Thus, hydroal-coholic extracts (50% EtOH v/v, 10% mass) were made, which were processed by membrane technologies, micro- and ultrafiltration, in order to concentrate the biologically active principles. The extracts were then analyzed in terms of content in active principles of interest (polyphenols, flavones). The antidiabetic activity of the extracts was analyzed by testing their ability to inhibit α-amylase and α-glucosidase and the anti-inflammatory activity by testing the ability to inhibit hyaluronidase (HYA) and lipoxygenase (LOX). Thus, the T. foenum-graecum extracts showed a high inhibitory activity on α-amylase 3.22 ± 0.3 g / mL (compared to the standard used - IC50 acarbose = 3.5 g / mL) and a high inhibitory activity on LOX: 19.69 ± 0.52 g/mL (compared to all standards used). The concentrated extract of Artemisia vulgaris showed increased activity of inhibition of α-amylase - IC50 = 8.57 ± 2.31g/mL and moderate activity of inhibition of HYA - IC50 = 17.18 g/mL compared to ibuprofen, the standard used - IC50 = 5.73 g/mL. The concentrated extract of Artemisia absinthium showed a pronounced activity of inhibition of LOX - IC50 = 19.71 g / mL, compared to the standard - rutin - IC50 = 22.34 g/mL).

Pastırma is an ethnic meat product defined as dry-curing, drying, pressing the whole muscles of cattle and buffalo, and coating them with a special paste containing fenugreek seed flour, garlic, milled red capia pepper, and water. In this narrative literature review, historical aspects of pastırma, its definition and classification, detailed production steps, composition and yield, chemical and microbiological properties, pastırma fraud and customer concerns are mentioned. In the shape of the narrative review, relevant studies were identified by searching Scopus, Science Direct, Web of Science, Trdizin, and Google Scholar Search included English- or Turkish-based articles, online reports, books, and electronic books. The keywords "pastırma, pastirma, çemen, cemen, cemening, cemen paste, Fenugreek" were used. The results of this review indicate that future studies on pastırma may focus on related cultural aspects, elimination of unpleasant odour from fenugreek, histological and chemical effects of pressing meat parts, kinetics of drying, osmotic dehydration, and developing new starter combinations.