Potential Pharmacological Activities of Pumpkin Seeds as a Functional Food: A Comprehensive Review

Abstract

Pumpkin, belongs to the family Cucurbitaceae and genus Cucurbita, is gaining appeal across the world for a number of reasons. Pumpkin seeds have always been discarded as waste even with containing essential pharmaceutical micro and macro constituents such as proteins, antioxidative phenolic compounds, tocopherols, triterpenes, saponins, phytosterols, lignans, and carotenoids as well as these compounds D-chiro-inositol, trigonelline, and nicotinic acid. Pumpkin seeds are also rich in fibre, polyunsaturated fatty acids, vitamins, and minerals including zinc, iron, magnesium, calcium, manganese, and copper that may be used in the food industry. Pumpkin seeds are now generally used in traditional medicine in treatment of many diseases, including hypertension, rheumatoid arthritis, hyperglycemia, inflammation, dyslipidemia, bacteria, fungal infections, and tumours. As a result, pumpkin seeds are now often utilised as a herbal treatment or health-improving agent for both people and animals, and food scientists are providing the pumpkin-infused products to the food and health industries. Hence, food manufacturers have worked to broaden the range of appetiser, baking, and snack uses for pumpkin seeds. This review article provides insights into the pharmacological activities of pumpkin seeds and the possible processes which, might reduce the chance of a wide range of problems.