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The Potential of Pumpkin Seed Oil As a Functional Food—A Comprehensive Review of Chemical Composition, Health Benefits, and Safety Publisher Pubmed



Samec D1 ; Loizzo MR2 ; Gortzi O3 ; Cankaya IT4 ; Tundis R2 ; Suntar I5 ; Shirooie S6 ; Zengin G7 ; Devkota HP8 ; Reboredorodriguez P9 ; Hassan STS10 ; Manayi A11 ; Kashani HRK12 ; Nabavi SM13
Authors
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Authors Affiliations
  1. 1. Department of Food Technology, University Center Koprivnica, University North, Koprivnica, Croatia
  2. 2. Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, CS, Rende, Italy
  3. 3. School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
  4. 4. Department of Pharmaceutical Botany, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey
  5. 5. Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey
  6. 6. Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
  7. 7. Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
  8. 8. Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Chuo-ku, Japan
  9. 9. Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense, Spain
  10. 10. Department of Applied Ecology, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Prague, Czech Republic
  11. 11. Medicinal Plants Research Centre, Faculty of Pharmacy, University of Medical Sciences, Tehran, Iran
  12. 12. Imam Hossein Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  13. 13. Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran

Source: Comprehensive Reviews in Food Science and Food Safety Published:2022


Abstract

The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health-related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones. © 2022 Institute of Food Technologists®.
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