PHYTOCHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITIES OF CUCURBITA PEPO: ANTIOXIDANT, ANTI-INFLAMMATORY AND NUTRACEUTICAL POTENTIAL
Keywords:
Cucurbita pepo; pumpkin; carotenoids; β-carotene; phenolic compounds; phytosterols; antioxidant activity; anti-inflammatory properties; nutraceuticals; functional foods.Abstract
Цucurbita pepo (pumpkin) is a nutritionally and pharmacologically valuable plant widely used in traditional medicine, functional foods, and modern nutraceutical formulations. Its phytochemical composition is rich in carotenoids (particularly β-carotene), tocopherols, flavonoids, phenolic acids, phytosterols, pectins, polysaccharides, and essential fatty acids, all of which contribute to its broad spectrum of biological activity. This review summarizes current scientific evidence regarding the antioxidant, anti-inflammatory, hepatoprotective, hypoglycemic, antimicrobial, and immunomodulatory properties of Cucurbita pepo. Carotenoids and phenolic compounds play a central role in scavenging free radicals and reducing oxidative stress, whereas pumpkin seed phytosterols and zinc enhance metabolic and reproductive health. Additionally, pumpkin-derived polysaccharides exhibit promising anti-inflammatory and gut-modulating activities, positioning Cucurbita pepo as a significant natural resource for preventive and therapeutic applications. Overall, the available data support the integration of pumpkin-based extracts and products into nutraceutical development, metabolic disease management, and evidence-based functional nutrition.
