Introduction:
Pumpkin is a fruit vegetable belonging Cucurbitaceae family largely grown in Asian countries. (Tindall, 1983). It is the national vegetable of India. Its popularity is due to its use for decoration purposes in the Halloween season. Besides its aesthetic value, the fruit is compactly packed with functional nutrients.
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Pumpkin is mainly used as a vegetable for culinary purposes and can also be added to different food products such as sauces, soups, extruded snacks, etc. since it is rich in carotenoids while also acting as a natural colouring agent. It is also used in pasta and wheat flour mixes, (Dijutin et al.,1991). Generally, the pulp is consumed and the seeds are considered as a waste and are discarded. (Batista et al., 2018)
Pumpkin seeds have gained popularity owing to the complexity of their chemical ingredients. They have nutraceutical, medicinal and cosmeceutical value, including pharmacological and beneficial health effects. They are a major source of nutrients, proteins, phytosterols, polyphenols, unsaturated fatty acids, tocopherols, cucurbitacin’s and also other essential minerals. Pumpkin seeds contain a high concentration of unsaturated fatty acids, including palmitic, oleic and linoleic acids (Stevenson et al., 2007). These fatty acids belonging to ꙍ-3 and ꙍ-6 families perform crucial roles in the metabolic pathway (Miura, 2013). It is a very good source of vitamin E (Azzi,2019). Pumpkin is rich in potassium and carotenoids. One cup of cooked pumpkin provides over 400% of the daily value for vitamin A and an average of 560 milligrams of potassium, seeds contain a high amount of potassium (K) and low in sodium (Na). The low levels of Na and higher K contents of seeds have significant therapeutic effects for improving cardiovascular health (Dotto et al., 2020).
The World Health Organization (WHO) strongly recommends increasing potassium intake to at least 3500 milligrams per day for adults. Consuming one-quarter cup of pumpkin seeds in addition to pumpkin squash provides an additional 8.5 grams of protein, 4.5 grams of heart-healthy monounsaturated fat, 155 milligrams of magnesium and B Complex vitamins except for vitamin B12, which only comes from animal products.
Nutrient-rich: Seeds are the major source of magnesium, iron, zinc and copper, essential minerals for various body functions.
Heart health: High magnesium content supports heart health by regulating blood pressure and reducing the risk of cardiovascular diseases and stroke.
Immune support: Zinc in pumpkin seeds plays a crucial role in immune function, helping the body fight infections and illnesses.
Anti-inflammatory: The antioxidants in pumpkin seeds have anti-inflammatory properties, potentially reducing inflammation in the body.
Sleep aid: The seeds contain tryptophan, an amino acid that can contribute to better sleep and mood regulation for all.
Rich in fibre: The high fibre content promotes digestive health and can help with maintaining a healthy weight.
Healthy fats: Seeds are a major source of healthy fats which are beneficial for brain and eye health.
Mood regulation: Besides several other benefits, pumpkin seeds help in mood regulation as they contain tryptophan, an amino acid that the body converts into serotonin, a neurotransmitter that contributes to mood regulation and may help with managing stress.
Blood sugar control: Some studies suggest that compounds in pumpkin seeds may contribute to improved insulin regulation, aiding in blood sugar control.
Menopause: The phytoestrogens in pumpkin seeds may help with symptoms associated with menopause, such as hot flashes and joint pain.
Intestinal parasites: They also have anti-parasitic properties and contain compounds that have been traditionally used to expel intestinal parasites.
Protects bone and skin: Rich in magnesium, phosphorus and other minerals, pumpkin seeds contribute to maintaining healthy bone density. The antioxidants in pumpkin seeds, including vitamin E may help protect the skin.
Conclusion:
While Pumpkin is produced across the globe, only one-third is used for processed and culinary purposes and the seeds are discarded as waste. Instead, seeds can be utilized as healthy snacks and the seeds can be directly consumed as boiled, baked or roasted. Pumpkin seeds can be incorporated in the preparation of various products, which can be helpful to overcome malnutrition and improve the overall health of the individuals. Pumpkin seed butter can be an alternative to peanut butter and various food products from butter can be replaced with pumpkin seed butter.
References:
1. BATISTA, J. E. R., BRAGA, L. P., OLIVEIRA, R. C. D., SILVA, E. P., & DAMIANI, C. (2018). Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob. Food Science and Technology, 38, 250-254.
2. Dotto, J. M., & Chacha, J. S. (2020). The potential of pumpkin seeds as a functional food ingredient: A review. Scientific African, 10, e00575.
3. Hussain, A., Kausar, T., Sehar, S., Sarwar, A., Ashraf, A. H., Jamil, M. A., … & Majeed, M. A. (2022). A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits. Food Chemistry Advances, 100067.
4. Syed, Q. A., Akram, M., & Shukat, R. (2019). Nutritional and therapeutic importance of the pumpkin seeds. Seed, 21(2), 15798-15803.
5. Hypolipidemic and hepatoprotective effects of flax and pumpkin seed mixture rich in omega-3 and omega-6 fatty acids in hypercholesterolemic rats
6. Vidhya, C. S., Loganathan, M., Baskaran, N., Bhuvana, S., & Meenatchi, R. (2023). EVALUATION OF IN VITRO ANTI CANCER ACTIVITY OF AQUEOUS EXTRACT OF THE CUCURBITA MAXIMA SEED. Biochemical & Cellular Archives, 23(1).
7. Zhou, T., Kong, Q., Huang, J., Dai, R., & Li, Q. (2007). Characterization of nutritional components and utilization of pumpkin. Food, 1(2), 313-321.
8. https://en.wikipedia.org/wiki/Pumpkin#Cultivation