Phytochemical Composition, Health Benefits, Functional Properties, and Food Applications of Pumpkin Seeds

Pumpkin seeds (Cucurbita pepo) are increasingly recognized as a functional food due to their rich composition of proteins, healthy lipids, dietary fiber, and essential micronutrients. They have traditionally been consumed for culinary and therapeutic purposes. This review highlights the chemical composition, bioactive compounds, health-promoting potential, and applications of pumpkin seeds in food systems. Pumpkin seeds provide high-quality proteins, unsaturated fatty acids, and minerals such as magnesium, zinc, iron, and potassium, supporting cardiovascular health, immune function, and gastrointestinal well-being. They also contain phytosterols, antioxidants (vitamin E, carotenoids), cucurbitacins, lignans, and tryptophan, which have been associated with cholesterol reduction, oxidative stress mitigation, anti-inflammatory effects, hormonal regulation, and neurochemical benefits in preclinical studies. From a food science perspective, pumpkin seeds are versatile, being incorporated into snacks, bakery products, salads, soups, functional foods, and dietary supplements. Pumpkin seed oil is valued for its favorable fatty acid profile and antioxidant content. Integration of pumpkin seeds into food formulations enhances both nutritional quality and functional properties. Continued research is warranted to explore their bioactivity, health effects in humans, and innovative applications in modern diets.