Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.) \- MDPI

Evidencias encontradas en esta fuente

• Several research studies have been conducted on the active ingredients of pumpkin peel, flesh, and seeds to provide a thumbnail sketch of their health-related impacts, which have demonstrated its anti-inflammatory [15], antibacterial [16], anticarcinogenic [17], antidiabetic [18], and antihypertensive properties
• Several research studies have been conducted on the active ingredients of pumpkin peel, flesh, and seeds to provide a thumbnail sketch of their health-related impacts, which have demonstrated its anti-inflammatory [15], antibacterial [16], anticarcinogenic [17], antidiabetic [18], and antihypertensive properties
• Pumpkin fruit and its derivative products have become more popular in agriculture, medicines, and food processing due to their nutritious and health-promoting properties. Of note, the chemical composition of pumpkin varies across species and cultivars grown in various regions [25]. Pulp and seeds are the main components of pumpkin. Polysaccharides, colors, amino acids, active proteins, and minerals are found in pumpkin pulp. They are an excellent supply of potassium, phosphate, and magnesium as well as a good supply of lipids and proteins [26,27].
• Moreover, research has demonstrated that pumpkin seeds and flesh are significant sources of carotenoids, tocopherols, and antioxidants and are low-caloric
• For decades, several research studies have been conducted on the active ingredients of pumpkin peel, flesh, and seeds to provide a thumbnail sketch of their health-related impacts, which have demonstrated its anti-inflammatory [15], antibacterial [16], anticarcinogenic [17], antidiabetic [18], and antihypertensive properties