Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

Nowadays, agricultural waste byproducts are exploitedin the foodindustry rather than discarded. Pumpkin is one of the most significantvegetable crops that is widely consumed in farmland and certain urbanregions. The current study was designed to measure the phytochemicalconstituents, food application, health benefits, and toxicity of pumpkinand pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf,and skin/peel) can be utilized as functional ingredients. Differentparts of the pumpkin contain bioactive compounds including carotenoids,lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium,and linoleic acid. Pumpkin is used in various food sectors as a functionalfood, including baking, beverages, meat, and dairy industries. Furthermore,the leaves and pulp of the pumpkin are used to produce soups, purees,jams, and pies. Different parts of pumpkins have several health benefitssuch as antidiabetic, antioxidant, anticancer, and anti-inflammatoryeffects. Therefore, this review paper elaborates on the pumpkins andpumpkin byproducts that can be used to develop food products and maybe valuable against various diseases.

Automated summary

Nowadays, agricultural waste byproducts are utilized in the food industry instead of being discarded. Pumpkin and its byproducts contain bioactive compounds and can be used as functional ingredients in various food sectors. Different parts of pumpkin have health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. This review paper elaborates on the potential of pumpkins and pumpkin byproducts in developing food products and their valuable effects against various diseases.