The potential of pumpkin seeds as a functional food ingredient: A review

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.