ArticleMolecules (Basel, Switzerland)2019
The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed, 96 citations in OpenAlex.
- From Waste to Value: Sustainable Development of Functional Pasta Enriched with Pumpkin Peel Powder and Its Nutritional Assessment.Molecules (Basel, Switzerland) · 2026Article
- Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.Journal of food science · 2026Article
- Whole-Genome Resequencing ofInternational journal of molecular sciences · 2026Article
- Effects of Pumpkin Seed Cake in Rabbit Diets on Blood Indices, Oxidative Status, and Trace Element Distribution in Tissues.Animals : an open access journal from MDPI · 2026Article
- Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.International journal of food science · 2026Article
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review of the Nutritional and Health-Promoting Properties of Edible Parts of SelectedFoods (Basel, Switzerland) · 2025Review
- Effects of Instant Pumpkin Soup on the Antioxidant Capacity and Oxidative Stress of the Elderly.Preventive nutrition and food science · 2025Article
- Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications.Foods (Basel, Switzerland) · 2024Review
- Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Carotenoids Extracted from Pumpkin Peel Using a Central Composite Design.Plants (Basel, Switzerland) · 2024Article
- Influence of Different Drying Processes on the Chemical and Texture Profile ofFoods (Basel, Switzerland) · 2024Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies.Foods (Basel, Switzerland) · 2023Article
- Anticancer Effects of Fucoxanthin through Cell Cycle Arrest, Apoptosis Induction, and Angiogenesis Inhibition in Triple-Negative Breast Cancer Cells.Molecules (Basel, Switzerland) · 2023Article
- Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil.Foods (Basel, Switzerland) · 2023Article
- Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits.ACS omega · 2023Review
- Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats.Journal of food science and technology · 2023Article
- Carotenoid Content and Profiles of Pumpkin Products and By-Products.Molecules (Basel, Switzerland) · 2023Review
- Unconventional Extraction of Total Non-Polar Carotenoids from Pumpkin Pulp and Their Nanoencapsulation.Molecules (Basel, Switzerland) · 2022Article
- Assessment ofMolecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widely used in the food industry for the production of pastries, baked goods, juices, jams, marinades, and baby food. The content of carotenoids in the pumpkin has been documented in a large number of publications. However, so far there has been no complex analysis of the profile of other bioactive compounds. This article analyses 11 pumpkin cultivars of the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.