Oil from pumpkin seeds

Pumpkin (Cucurbita pepo L.) is an annual climber and is in flower from July to
September, and the seeds ripen from August to October [1]. Pumpkin seeds oil is an
extraordinarily rich source of diverse bioactive compounds having functional properties
used as edible oil or as a potential nutraceutical. In recent years, several studies have
highlighted the medical properties of pumpkin seed oil which is known as strongly
dichromatic viscous oil [2]. Researchers have so far focused particularly on the
composition and content of fatty acids, tocopherols and sterols in pumpkin seed oil
because of their positive health effects [3–5]. Moreover, pumpkin has gained attention as
an exceptional protective against many diseases, e. g. hypertension and carcinogenic
diseases [6, 7]; due to its health benefits such as antidiabetic [8], antibacterial [9],
antioxidant and anti-inflammation [4]. The determination of the biochemical and oxidative
stability properties of <a href="http://www.dljhbros.com/raw-matierial-pumpkin-seeds/"
target="_self">raw material pumpkin seeds oil would contribute to the valorization of
such oil especially in pharmaceutical, cosmetic, and food industries.

Although much progress has been reached in the domain of modern medicine, we still
notice the lack of efficient wounds healing treatments. The demand for natural remedies is
rising in developing countries [10] as natural substances may be effective, safe and cheap
[11]. Basic research has improved our understanding of enhancement and inhibition of wound
healing and has given the basis for introduction of novel treatment methods [12].

In this respect, the proprieties of Cucurbita pepo L. extracted oil have captured our
interest. Despite all the proprieties of the pumpkin oil, and to the best of our
knowledge, there is no investigation of this oil in wound healing potential. To this end,
the current study aims to identify some physico-chemical aspects of the bioactive
components of <a href="http://www.dljhbros.com/raw-matierial-pumpkin-seeds/snow-white-
pumpkin-seeds/" target="_self">snow white pumpkin seeds oil as well as to highlight
its hemostatic and healing potential effects on wound.

The pumpkin (Cucurbita pepo L.) var. Bejaoui seeds were harvested in region of Sidi
Bouzid (Centre of Tunisia). The seeds were authenticated at the National Botanical
Research Institute Tunisia (INRAT) and the voucher sample was deposited at INRAT. The
fixed oil was extracted by the first cold pressure from seeds using a mechanical oil press
(SMIR, MUV1 65). However, “Cicaflora cream®” a repairing emulsion with 10 % of Mimosa
Tenuiflora, was served as a reference drug from the local pharmacy. The remaining
chemicals used were of analytical grade.

The present study aimed to examine the effect of pumpkin (Cucurbita pepo L.) seeds
supplementation on atherogenic diet-induced atherosclerosis. Rat were divided into two
main groups , normal control and atherogenic control rats , each group composed of three
subgroups one of them supplemented with 2% arginine in drinking water and the other
supplemented with pumpkin seeds in diet at a concentration equivalent to 2% arginine.
Supplementation continued for 37 days. Atherogenic rats supplemented with pumpkin seeds
showed a significant decrease (p<0.001) in their serum concentrations of total
cholesterol and LDL — C as they dropped from 4.89 mmol / L to 2.55 mmol /L and from 3.33
mmol / L to 0.70 mmol / L respectively. Serum concentrations of HDL-C were also
significantly elevated in the same group. Although, atherogenic rats supplemented with 2%
arginine showed significant increase in serum concentration of HDL-C, no significant
changes were observed in their serum concentrations of total cholesterol and LDL-C. Our
results showed that treatment of atherogenic rats with pumpkin seeds significantly
decreased serum concentrations of TC and LDL-C. Our findings suggest that pumpkin seeds
supplementation has a protective effect against atherogenic rats and this protective
effect was not attributed to the high arginine concentrations in <a
href="http://www.dljhbros.com/raw-matierial-pumpkin-seeds/shine-skin-pumpkin-seeds/"
target="_self">shine skin pumpkin seeds.

Pumpkin seeds may be tiny, but they are densely packed with useful nutrients and
nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic
compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive compounds
are important to a healthy life and well-being. The purpose of this review is to merge the
evidence-based information on the potential use pumpkin seeds as a functional food
ingredient and associated biological mechanisms, collected from electronic databases
(ScienceDirect, ResearchGate, PubMed, Scopus and Google Scholar) up to January 2020.
Bioactive compounds in pumpkin seeds exhibit promising activities such as anthelmintic,
antidiabetic, antidepressant, antioxidant, antitumor and cytoprotective. Furthermore,
these bioactives carry potential in ameliorating microbiological infections, hepatic and
prostate disorders. As evidenced from literature, pumpkin seeds show potential to be used
as both a traditional and functional food ingredient provided further animal and clinical
investigations are carried out to establish the respective molecular mechanisms and safety
profile.

The pumpkin seeds (Cucurbita sp.) from Cucurbitaceae family are usually considered as
industrial waste products and thrown out. In some area's seeds are utilized as
uncooked, cooked or roasted, although simply for the domestic purpose. As they are rich in
protein, fibers, minerals like iron, zinc, calcium, magnesium, manganese, copper and
sodium, PUFA (polyunsaturated fatty acids), phytosterol and vitamins, they might be
considered important for the food industries. As the seeds are considered as byproduct of
the pumpkin fruit, they are cheaper in cost and their utilization is different food
products may lead to enhance their nutritional value at lower cost. Health promoting
impacts of <a href="http://www.dljhbros.com/raw-matierial-pumpkin-seeds/lady-nail-
pumpkin-seeds/" target="_self">lady nail pumpkin seeds on the level of blood glucose,
cholesterol, immunity, liver functioning, gallbladder, disabilities of leaning, prostate
gland, depression, inflammation, cancer management and inhibition of parasites are
established. The modification of these agro-industrial waste products into valuable
elements is probably a huge footstep towards the direction of the universal efforts in
food sustainability; hence, the further researches and studies should be planned to
explore importance and beneficial effects of pumpkins and their seeds.

The seeds of pumpkin (Cucurbita sp.) are gen- erally considered to be agro-industrial
wastes and dis- carded. In some parts of the world, the seeds are consumed raw, roasted or
cooked, but only at the domestic scale. With the discovery of their richness in protein,
fibres, minerals, polyunsaturated fatty acids and phytosterols, they are being regarded
valuable for the food industry. The attention of food technologists has resulted in their
foray into the commercial food sector. Food companies are experimenting with their
incorporation into a slew of savouries and con- sumers are showing interest in them. Also,
their beneficial effects on blood glucose level, immunity, cholesterol, liver, prostate
gland, bladder, depression, learning disabilities and parasite inhibition are being
validated. The conversion of these agro-wastes into value-added ingredients is likely to
be a big step towards the global sustainability efforts; thus, it deserves more
investigation. This review furnishes an updated account of this emerging nutraceutical.

The need to obtain nutritious foods from new sources and lower waste in industry has
created a high interest in studying different parts of plants or foods that today are
considered waste, but could be considered by-products with high nutritional value with
potential use in human diets. Pumpkin seeds are commonly considered as waste but they have
a high content of fatty and amino acids, which when used as a by-product or ingredient can
add value to food products. The aim of this work was to perform a wide review of the
nutritional and functional properties of Cucurbita maxima seeds and their potential
medicinal influence.

In the last decades, the demand for new nutritionally healthy and sustainable viable
foods has increased considerably. Therefore, special attention has been given to the
utilization of by-products. The uses of these raw materials add value to economic
production, contributes to the formulation of new food products and minimize waste.

Cucurbita maxima, commonly known as pumpkin belongs to the Cucurbitaceae family. It is
native of South America and is mainly grown in Brazil with an estimated production of 3600
tons in 2006 alone in the town of Puente Alto, Santa Catarina2. For its part, in Chile is
widely known as “zapallo camote” o “zapallo de guarda” and is the seventh most
cultivated crop in Chile and represents, since ancient times, an important source of food
for the population3.

Despite its great agronomic potential their use in Chile is mainly destined to the
preparation of traditional Chilean meals and seeds are wasted4, while in some parts of
Africa and Brazil pumpkin seed are used as a food supplement. Also, these seeds are
consumed both toasted and salted in Greece5, while in Austria, the extracted oil from
seeds is used as salads seasoning because of its aroma and flavor6. When dried, seeds can
be used as a thickener for soups and as snacks7.

On the other hand, nowadays nutrition is experiencing quick changes aimed at the
relationship between food intake and chronic non-transmissible diseases. Moreover, there
is increased interest in the effects of nutrition on cognitive and immune functions, work
capacity and physical performance. This, plus the great interest of consumers are placing
more value on health and wellness, makes “healthy” or functional foods an important
issue in current human eating14.

Functional foods have been defined as a new range of different foods containing
biologically active ingredients such as phytochemicals, antioxidants, fatty acids and
other compounds presents in fruits, vegetables and seeds. When functional foods are
included in diet important benefits to consumer's health are provided15. Cucurbita
maxima seeds are among the seeds that are highly wasted, but can be considered a
functional food. Thus, composition, nutritional benefits of consumption, by-products and
the technical feasibility of them are studied in this paper. The aim of this work was to
disseminate nutritional and functional characteristics of seeds from the species of
Cucurbita maxima and the medicinal properties associated with them.

The seeds of Cucurbita maxima (pumpkin seeds) have been generally considered as agro-
wastes and discarded inspite of having its high nutritional value as well as medicinal
benefits. Pumpkin seeds contain high amount of protein, fatty acids, considerable amount
of micronutrients like P, K, Mg, Mn and Ca. It is a good source of choline, an essential
component for brain development. Pumpkin seed extracts and oils have been found useful in
the treatment of Benign Prostatic Hyperplasia (BPH), parasite infestation, acrodermatitis
enteropathica, hyperlipidemia, diabetes, depression to name a few. The observed benefits
can attributed to the presence of bioactive components like phytosterols (eg, beta-
sitosterol, stigmasterol), tocopherols, selenium (antioxidant), cucurbitin, squalene,
lignan, and cardioprotective unsaturated fatty acids. Recent research has shone a light on
the ever growing list of benefits of <a href="http://www.dljhbros.com/raw-matierial-
pumpkin-seeds/snow-white-pumpkin-seeds/inshell-snow-white-pumpkin-seeds-9cm.html"
target="_self">inshell snow white pumpkin seeds 9cm as a valuable food.