Pumpkin seeds as nutraceutical and functional food ingredient for future: A review

Abstract

Pumpkin belongs to the family of Cucurbitaceae, which comprises several species that has economical as well as agronomical importance. All parts of pumpkin are edible and laden with beneficial neutraceutical compounds. Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids (rich in PUFAs) contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases. Since, seeds of pumpkin are abundant in macro (magnesium, phosphorous, potassium, sodium and calcium) and micro minerals (iron, copper, manganese, zinc and selenium), they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders. This review enlightens the characteristics of pumpkin seeds, process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing. Pumpkin seeds possess many bioactive compounds like polyphenols, flavonoids, phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries. Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia (BHP). Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease. Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.