Phytochemical Potential and Biological Activity of Pumpkin: A Review

Among all vegetables pumpkin is one of the most important crops which is utilized in the rural as well as urban regions. Pumpkin belongs to family Cucurbitaceae; it is consumed throughout the globe because of its several herbal and medicinal values. Due to the high content of nutritional components such as phenolics, linoleic acid, oils, peptides, vitamin C and E, flavonoids, carotene, protein, terpenoids, phytosterols, and minerals present in pumpkin, it is counted among valuable vegetables. Different evidences from many studies presented the medicinal and therapeutic values of pumpkin peel, pulp, and seeds. Therefore all parts of the pumpkin must be utilized so as to get positive health effects by consuming pumpkin or its parts. Apart from health benefits, pumpkin has been utilized in different fields of food industry such as in meat, bakery, beverage, and diary industries. Rather than consuming pumpkin in raw form, many methods and technologies have been used to develop new and innovative products that can be beneficial in terms of health and nutrition. Therefore, this review was designed to elaborate the phytochemistry, therapeutic and medicinal values, applications in food sector, as well as the toxicity of pumpkin and its parts (peel, pulp, and seeds).