Pumpkinseed oil scientific update |
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Fahim AT, Abd-el Fattah AA, Agha AM, Gad MZ.
Biochemistry Department, Faculty of Pharmacy, Cairo University, Egypt
Effect of pumpkin-seed oil on the level of free radical scavengers induced during adjuvant-arthritis in rats
The healing properties of pumpkin seeds have also been recently investigated with respect to arthritis. In animal studies*, the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, though, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.
Pumpkin-seed oil (PSO), a natural supplement rich with antioxidant ingredients, was given to rats in which arthritis was induced using Freund's complete adjuvant. Its effect was compared with that of indomethacin, as a classical anti-inflammatory agent. Two experimental patterns were studied, an acute phase that was applied only with PSO and a chronic phase applied for both PSO and indomethacin. Compared to normal untreated rats, it was shown that the induction of arthritis caused a decrease in serum sulphhydryl groups, with an increase in serum ceruloplasmin in both phases. Blood glutathione was first elevated in the acute phase, then its level was reduced in the chronic phase. Serum N-acetyl-beta-D-glucosaminidase activity was elevated only at the acute phase, while plasma total proteins and albumin were reduced at the chronic phase. Liver glucose-6-phosphate dehydrogenase activity was markedly increased, while no changes were observed in the levels of liver lipid peroxides and glutathione. These changes in the studied parameters were attributed to the superoxides and free radicals during arthritic inflammation. Administration of PSO succeeded in modulating most of the altered parameters affected during arthritis, especially at the chronic phase. Also, a remarkable inhibition of paw oedema was observed. A similar pattern was obtained upon treatment with indomethacin except that indomethacin markedly elevated liver lipid peroxides levels. Concurrent administration of PSO with indomethacin
Phytother Res. 2005 Apr;19(4):341-5.
Nkosi CZ, Opoku AR, Terblanche SE.
Department of Biochemistry and Microbiology, University of Zululand, Private Bag X1001, KwaDlangezwa, 3886, South Africa.
Effect of pumpkin seed (Cucurbita pepo) protein isolate on the activity levels of certain plasma enzymes in CCl4-induced liver injury in low-protein fed rats.
The effects of pumpkin seed (Cucurbita pepo) protein isolate on the activity levels of lactate dehydrogenase (LD), alanine transaminase (ALT), aspartate transaminase (AST) and alkaline phosphatase (ALP) against carbon tetrachloride (CCl4)-induced acute liver injury in low-protein fed rats were investigated. A group of male Sprague-Dawley rats maintained on a low-protein diet for 5 days were divided into three subgroups. Two subgroups were injected with carbon tetrachloride and the other group with an equivalent amount of olive oil. Two hours after CCl4 intoxication one of the two subgroups was administered with pumpkin seed protein isolate. All three subgroups of rats were maintained on the low-protein diet for the duration of the investigation. Groups of rats from the different subgroups were killed at 24, 48 and 72 h after their respective treatments. After 5 days on the low-protein diet the activity levels of all four enzymes were significantly higher than their counterparts on a normal balanced diet. CCl4 intoxication resulted in significant increases in the activity levels of all four enzymes investigated. The administration of pumpkin seed protein isolate after CCl4 intoxication resulted in significantly reduced activity levels of all four enzymes. It is concluded that pumpkin seed protein isolate administration was effective in alleviating the detrimental effects associated with protein malnutrition.
Z Lebensm Unters Forsch. 1996 Sep;203(3):216-9.
Murkovic M, Hillebrand A, Winkler J, Leitner E, Pfannhauser W.
Graz University of Technology, Department of Bio- and Food Chemistry, Austria.
Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.).
Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in Slovenia, Hungary and the southern parts of Austria. It is dark green and has a high content of free fatty acids. The seed itself can be eaten. Due to its colour and the foam formation, the oil cannot be used for cooking. The content of vitamin E, especially gamma-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The variability in the oil content is very high resulting from a broad genetic diversity. Thus a breeding programme for increasing the oil productivity is very promising. The four dominant fatty acids are palmitic, stearic, oleic and linoleic acids. These four fatty acids make up 98 +/- 0.13% of the total amount of fatty acids, others being found at levels well below 0.5%.
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 Pumpkinseed oil scientific update
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