ReviewACS omega2023
Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits.
Review in ACS omega, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Article
- Structural characterization and bioaccessibility of nanoliposomal lutein from pumpkin extract.Scientific reports · 2026Article
- Sex-Specific Renal Proteomic Responses to Mycotoxins and Their Mitigation by Bioactive Food Ingredients.Molecular nutrition & food research · 2026Article
- Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications.Foods (Basel, Switzerland) · 2025Review
- Exploring the Nutritional, Rheological, and Textural Properties of Pumpkin Seed Flour-Enriched Biscuits in Relation to Their Storage Stability.Food science & nutrition · 2025Article
- A Pilot Study on the Use of Pumpkin Waste as Cattle Feed.Metabolites · 2025Article
- Effect of Salinity Stress on Growth, Physiology and Anatomy of Pumpkin (Tropical life sciences research · 2025Article
- Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient.Antioxidants (Basel, Switzerland) · 2025Article
- Article
- Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights.Molecules (Basel, Switzerland) · 2025Article
- Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile ofFoods (Basel, Switzerland) · 2024Article
- The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review.Foods (Basel, Switzerland) · 2024Review
- Nutritional Benefits of Lycopene and Beta-Carotene: A Comprehensive Overview.Food science & nutrition · 2024Review
- Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties.Food chemistry: X · 2024Article
- Can Functional Micro-organisms Associated with Pumpkin Sizes Be Sought Out from the Soil?-A Comparison of Soil Microbial Community Structures in Rhizospheres between Giant- and Small-Sized Pumpkin Varieties.Plants (Basel, Switzerland) · 2024Article
- Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota.Antioxidants (Basel, Switzerland) · 2024Review
- 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
- The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
- Erratum issued
Authors and funding
15 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.
Identifiers
What OpenQuestion holds
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.