Pharmacological and Phytochemical Investigation of Pumpkin Seed: A Review

R D Wadulkar; O.G. Bhusnure; Ladde S.S.

Abstract

The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. In some parts of the world, the seeds are consumed raw, roasted or cooked, but only at the domestic scale. Pumpkin seeds (Cucurbita pepo L.) are edible, flat, oval-shaped green seeds. Pumpkin seeds are a great source of unsaturated fats, including omega-3 and omega-6 fatty acids, proteins, carbohydrates, electrolytes, minerals (calcium, copper, iron, magnesium, phosphorous, selenium, zinc) and phytonutrients such as Carotene-b, Cryptoxanthin-b, Lutein–zeaxanthin, all are responsible for building immunity and fighting for various communicable and non-communicable diseases, such as arthritis, inflammation, prostate cancer, depression, anxiety, insomnia, liver disease and various infectious diseases. On the basis of traditional use and scientific data of their chemical constituents and pharmacological evaluation, adding pumpkin seeds in our diet could be the prophylaxis for chronic diseases.

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