Potential of pumpkin to combat vitamin A deficiency during complementary feeding in low and middle income countries: variety, provitamin A carotenoid content and retention, and dietary reference intakes

Buzigi, Edward; Pillay, Kirthee; Siwela, Muthulisi

doi:10.1080/10408398.2021.1896472

Cited by 11 publications

(7 citation statements)

References 72 publications

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“…Some of these foods are listed below in table 1 along with anti-diabetic components incorporated within them. [23] Chen et al, (2019) [27] Eid et al, (2017) [90] . Chlorogenic acid Santana et al, (2017) Pumpkin polysaccharides and Puerarin Ji et al, (2021) [66] 2.…”

Section: Functional Foods Having Anti-diabetic Bioactive Compoundsmentioning

confidence: 99%

Study on the anti-diabetic properties of functional foods: A review

Haldua

2024

Pharma Innovation

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The number of diabetic populations is increasing with much higher rate than predicted by various research authorities from various countries. Such drastic peak in diabetic population observed could be to changing lifestyle and unhealthy eating habits of majority of population. Mortality rates concerning with diabetes mellitus are higher in low-income countries due to lack of medical care and infrastructure. Diabetes mellitus is more dangerous when it invites other related complications like organ damage, retina and kidney damage, cardiovascular diseases and lack in the efficiency of nervous system. Various medicines are available which can administer orally or intravenously. These medications are efficient in reducing blood glucose levels of the body but in the same time they send signals to nervous system to stop the production of insulin permanently over a period of time as insulin is available in enough amounts from external sources. People tend to become dependent over medications for life time. In recent times, awareness regarding the clinical benefits of natural foods have been observed among researchers in order to treat diseases like diabetes mellitus and numerous natural foods which are antidiabetic in nature. These foods inhabit hypoglycaemic compounds which helps in reducing blood glucose levels and trigger the production of insulin naturally. This study focuses on nutritional aspects, in-vitro and in vivo studies conducted on pumpkin, flaxseeds and oats specifically, in order to prove their hypoglycaemic effect on human body. The exact mechanism and pathways behind this hypoglycaemic effect is difficult to establish, still few researches have predicted the most probable mechanism and pathways which have been discussed.

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Section: Functional Foods Having Anti-diabetic Bioactive Compoundsmentioning

confidence: 99%

Study on the anti-diabetic properties of functional foods: A review

Haldua

2024

Pharma Innovation

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“…Nutritional quality mainly refers to the nutrition and health care ingredients needed by the human body. For cucumber, pumpkin and other Cucurbitaceae crops, AsA, soluble solids, soluble protein, soluble sugar and other traits are important for the measurement of nutritional quality ( Ge et al, 2017 ; Gao et al, 2018 ; de Almeida et al, 2019 ; Buzigi et al, 2021 ). ASCORBATE OXIDASE is a copper-containing enzyme localized at the apoplast, where it catalyzes the oxidation of AsA to dehydroascorbic acid (DHA) via a monodehydroascorbic acid (MDHA) intermediate.…”

Section: Quality Characteristics Of Cucurbitaceaementioning

confidence: 99%

Advances in Understanding and Harnessing the Molecular Regulatory Mechanisms of Vegetable Quality

Gao

Hao

et al. 2022

Front. Plant Sci.

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The quality of vegetables is facing new demands in terms of diversity and nutritional health. Given the improvements in living standards and the quality of consumed products, consumers are looking for vegetable products that maintain their nutrition, taste, and visual qualities. These requirements are directing scientists to focus on vegetable quality in breeding research. Thus, in recent years, research on vegetable quality has been widely carried out, and many applications have been developed via gene manipulation. In general, vegetable quality traits can be divided into three parts. First, commodity quality, which is most related to the commerciality of plants, refers to the appearance of the product. The second is flavor quality, which usually represents the texture and flavor of vegetables. Third, nutritional quality mainly refers to the contents of nutrients and health ingredients such as soluble solids (sugar), vitamin C, and minerals needed by humans. With biotechnological development, researchers can use gene manipulation technologies, such as molecular markers, transgenes and gene editing to improve the quality of vegetables. This review attempts to summarize recent studies on major vegetable crops species, with Brassicaceae, Solanaceae, and Cucurbitaceae as examples, to analyze the present situation of vegetable quality with the development of modern agriculture.

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“…Moreover, pumpkin has experienced increased interest in recent years because of its nutritional and health-protective effects. Pumpkin pulp is a good source of potassium, calcium, and carotene [5,19,20]. Pumpkin fiber is characterized by a high content of pectins, which lowers starch digestion and reduces the risk of diabetes [21].…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

Zaremba

Hęś

Jędrusek‐Golińska

et al. 2023

Foods

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This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH cation radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.

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Potential of pumpkin to combat vitamin A deficiency during complementary feeding in low and middle income countries: variety, provitamin A carotenoid content and retention, and dietary reference intakes

Cited by 11 publications

References 72 publications

Study on the anti-diabetic properties of functional foods: A review

Study on the anti-diabetic properties of functional foods: A review

Advances in Understanding and Harnessing the Molecular Regulatory Mechanisms of Vegetable Quality

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

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