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Functional and nutraceutical properties of pumpkin - a review

机译：南瓜的功能和营养特性 - 评论

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Purpose - The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic,hypotensive, hyper protective activities.Design/methodology/approach - Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.Findings - The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants andbioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.Originality/value - This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as foodadditive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.
机译：目的 - 本文的目的是审查南瓜苏巴察的营养和食品价值，以及不同的健康益处。 Cucurbita（南瓜）是一种草本藤蔓，葫芦科家族。它是一种可食用的热敏植物，其具有丰富的活性化合物，如类胡萝卜素，生物碱，黄酮类化合物，多酚，单宁，生育酚，植物甾醇和葡萄库酰蛋白，占众多健康益处，即抗糖尿病，抗氧化剂，抗遗传学，低血压，超防护活动.Design/methodology/Approach - 科学，Scopus，Mendeley和Google学者的主要知名老窃道信息来源是由Cucurbita，Cucurbita利用，南瓜生物活性化合物的营养价值等关键词搜索。选择健康益处，加工，食品配方和目前的情景，以获得待分析的大量纸张。根据基于主题，学术领域，出版物的原籍国和年份的不同标准进行分类和分类，在分类和分类中进行了105个科学来源的最终清单.Findings - 对不同文献的全面审查，数据来源和研究论文寻求找到并讨论南瓜的各种营养益处。它含有所有必要的宏观和微营养，氨基酸，维生素，抗氧化剂和具有相对较少量的抗肺炎的抗氧化化合物。促进促进产品的消费者利益最近的兴趣已经开辟了含有不同食品配方的生物活性化合物的植物产品的新Vistas.originality / Value - 本文含有有关化学成分，营养价值，植物化学研究，药理性质，生物的信息南瓜的可接近，食品和工业应用。在全球范围内，南瓜被用作各种食品中的食品，如糖果，断奶混合，玉米砂粒，Kheer，果酱，饼干，面包等不同加工方法的效果，如高温，pH，烫发，烤箱干燥，冷冻干燥为了保留或最小化其颜色，质地，味道和类胡萝卜素的损失是关注的。审查文件突出了营养，治疗，潜在和加工属性。

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