Nutritional and Potential Health Effect of Pumpkin seeds: Health Effect of Pumpkin seeds

Madiha Khan Niazi; Farooq Hassan Hassan; Syed  Zahoor ul  Hassan Zaidi; Azka  Afzal sahi; Jawad  Ashfaq; Faiza  Ejaz; Zeerak  Aamir; Sahar Imran

doi:10.54393/pbmj.v5i6.515

Authors

Madiha Khan Niazi University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Farooq Hassan Hassan Punjab Healthcare Commission, Lahore, Pakistan
Syed Zahoor ul Hassan Zaidi Faculty of Eastern Medicine, Hamdard University, Karachi
Azka Afzal sahi University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Jawad Ashfaq Himayat e Islam Tibbia College, Lahore
Faiza Ejaz University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Zeerak Aamir Zeerak Matab Herbal and Hijama, Johar Town, Lahore
Sahar Imran University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i6.515

Keywords:

Pumpkin seeds, Medicine, Anticancer, Antioxidant, Nutraceutical

Abstract

The Cucurbitaceae family's pumpkin seeds are often viewed as industrial waste and discarded. In many regions of the world, seeds are eaten raw, boiled, or roasted, but only for personal consumption. Because they are high in protein, fiber, minerals, and vitamins, they may be considered essential for the food industry. Because the seeds are a byproduct of the pumpkin fruit, they are less expensive, and their inclusion in a variety of foods may result in higher nutritious content at a lower cost. Pumpkin seeds have been found to be beneficial to one's health. More research and study on the transformation of these agro industrial waste products into valuable materials is most likely a huge step in the right direction for worldwide efforts in food sustainability.

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