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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 171-183
Physicochemical, nutritional and functional properties of Cucurbita moschata
Xiao Men1 • Sun-Il Choi1 • Xionggao Han1 • Hee-Yeon Kwon1 • Gill-Woong Jang1 • Ye-Eun Choi1 • Sung-Min Park2 • Ok-Hwan Lee1
1 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea 2 Department of Horticulture, Kangwon National University, Chuncheon 24341, Republic of Korea
ABSTRACT
Cucurbita moschata is widely planted in most parts of the world, and is rich in carotenoids, vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal value. Some related research has proven that Cucurbita moschata has the potential ability to induce anti-obesity, anti-diabetic, antibacterial, and anticancer effects. At the same time, it has attracted more attention in the medical field. These nutrients and bioactive compounds in Cucurbita moschata have important effects on human health. In order to make better use of this crop, it still needs further study. Therefore, the purpose of this article is to summarize the physicochemical properties and nutritional components of Cucurbita moschata, and to provide a reference for further research on the benefits of on human health.
KEYWORD
Cucurbita moschata · Physicochemical property · Nutritional component · Functional property · Human health
Food Science and Biotechnology 2021 ; 30(2): 171-183
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