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Inicio  /  Applied Sciences  /  Vol: 9 Par: 16 (2019)  /  Artículo
ARTÍCULO
TITULO

Cucurbita Plants: From Farm to Industry

Bahare Salehi    
Javad Sharifi-Rad    
Esra Capanoglu    
Nabil Adrar    
Gizem Catalkaya    
Shabnum Shaheen    
Mehwish Jaffer    
Lalit Giri    
Renu Suyal    
Arun K Jugran    
Daniela Calina    
Anca Oana Docea    
Senem Kamiloglu    
Dorota Kregiel    
Hubert Antolak    
Ewelina Pawlikowska    
Surjit Sen    
Krishnendu Acharya    
Moein Bashiry    
Zeliha Selamoglu    
Miquel Martorell    
Farukh Sharopov    
Natália Martins    
Jacek Namiesnik and William C. Choadd Show full author list remove Hide full author list    

Resumen

The Cucurbita genus, a member of Cucurbitaceae family, also known as cucurbits, is native to the Americas. Genus members, like Cucurbita pepo and Cucurbita maxima, have been used for centuries in folk medicine for treating gastrointestinal diseases and intestinal parasites. These pharmacological effects are mainly attributed to their phytochemical composition. Indeed, Cucurbita species are a natural source of carotenoids, tocopherols, phenols, terpenoids, saponins, sterols, fatty acids, functional carbohydrates, and polysaccharides, that beyond exerting remarkable biological effects, have also been increasingly exploited for biotechnological applications. In this article, we specifically cover the habitat, cultivation, phytochemical composition, and food preservative abilities of Cucurbita plants.

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