In Vitro Role of Pumpkin Parts as Pharma-Foods: Antihyperglycemic and Antihyperlipidemic Activities of Pumpkin Peel, Flesh, and Seed Powders, in Alloxan-Induced Diabetic Rats

Abstract

Pumpkin is a well-known vegetable, among the members of Cucurbitaceae family, due to its importance as pharma food. Keeping in view the antidiabetic and plasma lipids lowering potential of pumpkin, the present study was conducted to investigate that, which part of pumpkin (peel, flesh, and seeds), possess more bioactive compounds, exhibiting antihyperglycemic and antihyperlipidemic potential. Albino rats with 190-210 g body weight were divided into 11 groups. Five rats were included in each group; group A was negative control, group B was positive control, and groups C to K were diabetic rats fed with pumpkin peel, flesh, and seed powders. Diabetes was induced in rats with the help of alloxan monohydrate. During 28 days of experimental period, blood glucose level of different rat’s groups was checked with the help of glucometer, at every 7 days interval and at the end of 28 days study, plasma lipids were checked with the help of commercial kits. A significant decrease in blood glucose level ( 128.33 ± 1.67 mg / dl ), TC ( 88.43 ± 0.66 mg / dl ), TG ( 69.79 ± 0.49 mg / dl ), and LDL-C ( 21.45 ± 0.08 mg / dl ) was recorded in rat groups fed with 15 g pumpkin seed powder, at the end of study. After pumpkin seeds, second significant antihyperglycemic and antihyperlipidemic effect was recorded in rat’s groups fed with 15 g pumpkin peel powder. Pumpkin flesh powder effect in lowering blood glucose level and plasma lipids was less significant as compared to seeds and peel powder. As the dose of the pumpkin powders was increased from 5 to 10 and then 15 g, the blood glucose-lowering and plasma lipid-lowering effect became more significant. Similarly, as the experimental duration was expanded from first week to 28 days, this antihyperglycemic and antihyperlipidemic effect became more significant. These results were sufficient to conclude that pumpkin has high potential to be used in human diet to cope with noncommunicable diseases like diabetes and hypercholesterolemia.

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

“…The significance of maintaining a healthy diet in the fight against infectious diseases cannot be overstated. Pumpkin, its flesh, peel, and seed powders are abundant in crude fiber and proteins, particularly pumpkin seed proteins containing peptides vital in promoting healthy human body functions . A study conducted by Quanhong et al revealed that the hypoglycaemic effects of pumpkin are attributed to polysaccharides extracted from the pumpkin fruits.…”

“…Pumpkin, its flesh, peel, and seed powders are abundant in crude fiber and proteins, particularly pumpkin seed proteins containing peptides vital in promoting healthy human body functions. 94 A study conducted by Quanhong et al 95 revealed that the hypoglycaemic effects of pumpkin are attributed to polysaccharides extracted from the pumpkin fruits. The study evaluated the hypoglycemic activity of these polysaccharides on alloxan-mediated diabetic rats, where improved levels of blood insulin and decreased blood glucose levels were observed, indicating better glucose tolerance.…”

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

“…Resultantly it can be concluded that pre-treatments before drying of pumpkin could be the effective processing techniques to obtain good quality pumpkin products with enhanced nutritional parameters ( Chao et al, 2022 ). Pumpkin peel, flesh and seeds powders contain good quality protein and oils, containing essential amino acids and fatty acids ( Hussain et al, 2022 ).…”

Development of nutritional biscuits for children, rich in Fe and Zn, by incorporation of pumpkin (Cucurbita maxima) seeds powder; a healthy pharma food in current post COVID 19 period

“…Food combinatio ns containing immunity boosting nutrients are needed to be explored and marketed in current post COVID 19 period, which can play vital role against common viruses and novel corona virus improving the immunity all around the world [1]. Nutrition, a key factor affecting humans health, must be the key strategy to encounter the attack of COVID 19. That is why the populations with poor diet and bad eating habits have greater chances to be affected by viral diseases, especially the novel coronavirus.…”

“…Relation of COVID 19 pandemic is very closely related to body immunity and in current situation, protection of body from viral diseases can only be done with the use of immunity booster diets. Pumpkin has been included prominently in the selection of vegetables to be preferred during and after COVID 19…”