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Saxena, Dipali
- Pumpkin Seeds as a Power House of Nutrition: A Review
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Authors
Affiliations
1 Department of Foods and Nutrition, Shri Vaishnav Institute of Home Science, Shri Vaishnav Vidyapeeth Vishwadyalaya, Indore - 453 111, Madhya Pradesh, IN
1 Department of Foods and Nutrition, Shri Vaishnav Institute of Home Science, Shri Vaishnav Vidyapeeth Vishwadyalaya, Indore - 453 111, Madhya Pradesh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 3 (2022), Pagination: 379-387Abstract
Today the need to obtain nutritious foods from new sources and lower in waste food processing industry has created a high interest. Modification of agro industrial waste products into valuable elements is probably a huge footstep towards the direction of food sustainability. The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. But pumpkin seeds are densely packed with useful nutrients and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive compounds are important to a healthy life and well-being. The present study aims at reviewing the various researches done in the past on the uses of the pumkin seed for the treatment of digestion problems, diarrhoea, colic, dyspepsia etc. Various researcher investigated that the used of pumpkin seed are beneficial for some diseases such as diabetes, alzheimer, anti cancer, hypercholesterolemic and hypertension patients. Pumpkin seeds have wide application, as antimicrobial, antioxidant, insecticidal, encapsulation, antifungal. As from all the studies, that done and concluded that pumpkin seed have been used as functional food for humans by combining with unit operations of food processing for treatment of various ailments.Keywords
Pumpkin, Seeds, Nutraceuticals, Phytosterols, Tocopherols
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