International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Pumpkin the functional and therapeutic ingredient: A review


Aamir Hussain Dar, SA Sofi, Shafiya rafiq

Pumpkin is regarded as valuable vegetables primarily because of the high carotenoid content, the low energetic value, high in carbohydrates and minerals. Consumption of pumpkin helps to prevent skin diseases, eye disorders reducing cell damage in the body, cancer and improve immune function. Pumpkin contains biologically active components that include polysaccharides, para-aminobenzoic acid, fixed oils, sterol, proteins and peptides. Its popular medicinal uses are as antidiabetic, antihypertension, antitumor, immunomodulation, antibacterial, anti-hypercholesterolemia, intestinal antiparasitia and anti-inflammation as reported by different researchers. The Pumpkin seed is excellent source of protein and also has pharmacological activities such as anti-diabetic, antifungal, antibacterial, anti-inflammation activities and antioxidant effects. It has obtained considerable attention in recent years because of the nutritional and health protective values of the seeds. The antimicrobial activity of pumpkin has many applications, including preservation, pharmaceuticals, alternative medicine and natural therapies.
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