Pumpkin and its byproducts as food and medicine
What it found
Pumpkin and its parts, including seeds, leaves and peel, contain compounds that may help with diabetes, cancer and inflammation, but most evidence comes from animal and lab studies.
Human trials are still needed.
What they found
Animal and lab studies
Blood sugar in animals
In diabetic rats, polysaccharides from pumpkin fruit improved blood insulin and lowered blood glucose. This suggests better glucose tolerance.
Depression and seeds
Pumpkin seeds contain high levels of tryptophan, which helps fight depression. In rats, pumpkin seed extracts showed antidepressant effects.
Toxicity in mice
A hydroalcoholic extract from pumpkin seeds showed no acute toxicity in mice at a dose of 5000 mg/kg. The authors say it was free of acute toxicity at that dose.
Studies in people and animals
Cancer and seeds
Pumpkin seed oil contains carotenoid pigments that have been shown to reduce cancer risk. The risk of breast, rectal and lung cancers is inversely associated with pumpkin seed consumption.
Other findings
Compounds in pumpkin
Pumpkin contains carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium and linoleic acid. These act as antioxidants in the human diet.
Food uses
Pumpkin is used in baking, drinks, meat and dairy products. Pumpkin flour can improve bread's gluten network and help it rise.
What the authors conclude
“Further studies are needed to identify the additional bioactive profile and potential industrial applications of pumpkins.”
Also in their conclusions
- They conclude that pumpkin is an important vegetable crop with nutritional, pharmacological and industrial uses.
- They say further studies are needed to identify additional bioactive compounds and potential industrial applications of pumpkins.
- They advise that future randomized controlled trials should compare a control diet and a pumpkin-based intervention diet on biomarkers of chronic disease.
How it was done
Food industries generate large amounts of waste, and pumpkin byproducts are often thrown away. The authors wanted to review how pumpkin and its byproducts can be used in food and what health effects they may have.
The authors reviewed published studies on pumpkin's phytochemicals, food applications, health benefits and toxicity. They looked at studies in people, animals and lab tests.
What it can’t tell you
- Many of the health findings come from animal or lab studies, so they cannot show what happens in people.
- The review did not find large randomized trials in people testing pumpkin against chronic diseases.
- The authors note that most previous studies focused on extracts and components, not the whole diet.
Who paid
- Conflicts
- The authors declare no competing financial interest.
- Authors work at
- Government College University, Pakistan; University Institute of Diet and Nutritional Sciences, Pakistan; University Institute of Food Science and Technology, Pakistan
The paper
- Title
- Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Aziz A, Noreen S, Khalid W, et al (2023). Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS omega. doi:10.1021/acsomega.3c02176Free full textPubMed 38170139DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error