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

Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of most significant vegetable crops that widely consumed farmland and certain urban regions. The current study was designed to measure phytochemical constituents, application, health benefits, toxicity pumpkin byproducts. Pumpkins (seeds, leaf, skin/peel) can be utilized as functional ingredients. Different parts contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, linoleic acid. used various sectors a food, baking, beverages, meat, dairy industries. Furthermore, leaves pulp produce soups, purees, jams, pies. pumpkins have several benefits such antidiabetic, antioxidant, anticancer, anti-inflammatory effects. Therefore, this review paper elaborates on develop products may valuable against diseases.