Pumpkin Seeds as a Natural Remedy for Anemia: Nutritional Insights and Therapeutic Potential

Anemia is a widespread global health concern characterized by reduced hemoglobin levels and diminished oxygen-carrying capacity of the blood. According to the World Health Organization, anemia affects 40% of children aged 6 to 59 months, 37% of pregnant women, and 30% of women aged 15 to 49 years globally. The condition is primarily linked to iron deficiency, particularly in low- and middle-income countries, although other factors such as vitamin B12 insufficiency, parasitic infections, chronic diseases, and genetic disorders also contribute. The socioeconomic and health impacts of anemia highlight the need for effective prevention and management strategies. Dietary interventions play a critical role in addressing iron deficiency, with functional foods gaining prominence for their sustainable and cost-effective potential. Among these, pumpkin seeds (Cucurbita spp) stand out due to their rich nutrient profile and potential health benefits. This review explores the global and Indian prevalence of anemia, the nutritional complexity of the condition, and the therapeutic potential of pumpkin seeds. It discusses their nutritional composition, mechanisms of action, and current evidence supporting their role in combating anemia while identifying research gaps and future directions for establishing standardized dietary recommendations. Much literature and scientific research underscore the importance of nutrient-dense foods such as pumpkin seeds, which are rich in essential micronutrients such as iron, zinc, magnesium, and bioactive compounds that support hematopoiesis and overall health. Leveraging the therapeutic potential of these natural alternatives, alongside fortified food programs and precise monitoring methods, can significantly contribute to anemia reduction and improve public health outcomes.