EUROPEAN JOURNAL OF
PHARMACEUTICAL AND MEDICAL RESEARCH

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical, Medical & Biological Sciences

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

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 ISSN 2394-3211

Impact Factor: 6.222

 ICV - 79.57

Abstract

PHYTOCHEMICAL AND PHARMACOLOGICAL OVERVIEW OF CUCURBITA MAXIMA AND FUTURE PERSPECTIVE AS POTENTIAL PHYTOTHERAPEUTIC AGENT

G. Neelamma*, B. Durai Swamy and P. Dhamodaran

ABSTRACT

Cucurbita maxima, winter squash, pumpkin, calabaza, or marrow, is a species in the gourd family (Cucurbitaceae). Elated cultivated species also known as squash or pumpkins are C. pepo (summer squash, also called marrow), and C. mixta and C. moschata (both of which are also known as pumpkin or winter squash). It can be difficult to ascertain which varieties are derived from which species, because the names “winter squash” and “pumpkin” are used to refer to several different species, and those species may also have other common names. C. maxima plants are frost-intolerant annual herbaceous plants. The stems, more or less prickly, are generally trailing or climbing vines, with tendrils that allow that allow them to clasp supports. Leaves are simple, alternate, and shallowly to deeply lobed. Fruits (technically referred to as pepos) are relatively large and usually require a long growing season for development. Winter squashes are eaten as a vegetable, mashed or in purees, soups, or pies. The blossoms are also edible, and may be cooked into fritters. Seeds are high in protein and minerals, and are eaten raw, toasted, or pressed to make oil. Squash contain mostly carbohydrates, little protein and almost no fat. As its yellow color indicates, squash is filled with the mineral provitamin A, beta-carotene, as well as calcium and potassium. Squash is filled with soluble vegetable fiber, which provides lasting satiation. The soluble fiber in squash provides a mild laxative effect, making it important for digestive health. Summer squash provides a huge supply of antioxidants, with the skin of squash being especially rich in antioxidants. Steaming and freezing, rather than boiling or microwaving, retains the nutrients within squash. Cooking squash with less water preserves the amount of phenolic compounds, which are associated with color vibrancy and flavor in vegetables. The carotenoids lutein and zeaxanthin protect the eyes. In order to receive the full spectrum of nutrients that squash has to offer, eat skin, seeds and flesh. Squash consumption is recommended to regulate blood sugar and for those with type-2 diabetes.

Keywords: Herbaceous, tendrils, beta-carotene, antioxidant and type-2 diabetes etc.


[Full Text Article]

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Google Scholar Indian Science Publications InfoBase Index (In Process) SOCOLAR, China Research Bible, Fuchu, Tokyo. JAPAN International Society for Research activity (ISRA) Scientific Indexing Services (SIS) Polish Scholarly Bibliography Global Impact Factor (GIF) (Under Process) Universal Impact Factor International Scientific Indexing (ISI), UAE Index Copernicus CAS (A Division of American Chemical Society) USA (Under Process) Directory of Open Access Journal (DOAJ, Sweden, in process) UDLedge Science Citation Index CiteFactor Directory Of Research Journal Indexing (DRJI) Indian citation Index (ICI) Journal Index (JI, Under Process) Directory of abstract indexing for Journals (DAIJ) Open Access Journals (Under Process) Impact Factor Services For International Journals (IFSIJ) Cosmos Impact Factor Jour Informatics (Under Process) Eurasian Scientific Journal Index (ESJI) International Innovative Journal Impact Factor (IIJIF) Science Library Index, Dubai, United Arab Emirates Pubmed Database [NLM ID: 101669306] (Under Process) IP Indexing (IP Value 2.40) Web of Science Group (Under Process) Directory of Research Journals Indexing Scholar Article Journal Index (SAJI) International Scientific Indexing ( ISI )