Pumpkin Fruit Compounds Could Help Manage Diabetes, New Study Finds

Greg Howard
16th August, 2024

Pumpkin Fruit Compounds Could Help Manage Diabetes, New Study Finds

Image Source: Natural Science News, 2024

Key Findings

  • A study by Damanhur University, Egypt, analyzed the chemical composition of different parts of pumpkin (Cucurbita pepo) for their potential anti-diabetic effects
  • Pumpkin extracts significantly inhibited carbohydrase enzymes and promoted glucose uptake by cells, which can help manage blood glucose levels
  • Specific bioactive compounds in pumpkin, such as vaccenic acid and sinapic acid, were identified as contributors to its anti-diabetic potential
Diabetes mellitus (DM) is a global health concern characterized by elevated blood glucose levels due to various factors, including insulin resistance and defects in insulin synthesis or secretion[2]. Addressing DM requires innovative approaches, and recent research has highlighted the potential of natural compounds, particularly flavonoids, in managing this condition[2]. Building on this foundation, a comprehensive study conducted by Damanhur University, Egypt, explores the phytoconstituents of different parts of pumpkin (Cucurbita pepo) and their potential anti-diabetic effects[1]. Pumpkin is a nutrient-dense fruit rich in various bioactive compounds, which have been traditionally used for their health benefits[3]. This study aimed to analyze the chemical composition of pumpkin flesh, peel, seeds, juice, and seed oil using advanced analytical techniques such as UPLC-QqQ-MS and GC-TSQ-MS. These techniques enabled the identification of 94 distinct chromatographic peaks from various chemical classes, including phenolic acids, flavonoids, cucurbitacins, amino acids, triterpenoids, fatty acids, sterols, carotenoids, and other compounds. The researchers employed successive solvent extraction to fractionate the different parts of the pumpkin fruit, allowing for a more comprehensive chemical profiling. The analysis of the unsaponifiable part of the oils revealed that phytosterols, particularly β-sitosterol and stigmasterol, were predominant. These findings align with previous studies that have investigated the chemical composition and biological activity of pumpkin parts[4]. One of the key findings of this study is the significant inhibition of carbohydrase enzymes and promotion of glucose uptake by cells across all pumpkin extracts. Specifically, the butanol fraction of pumpkin flesh exhibited potent α-glucosidase inhibition, while the methylene chloride fraction of defatted pumpkin seeds showed strong α-amylase inhibition. These enzymes play a crucial role in carbohydrate digestion and glucose absorption, and their inhibition can help manage postprandial blood glucose levels, a critical aspect of diabetes management. Previous research has demonstrated the anti-diabetic effects of naturally occurring flavonoids through the regulation of glucose metabolism and hepatic enzyme activities[2]. The current study expands on this by identifying specific bioactive metabolites in pumpkin, such as vaccenic acid, sinapic acid, kuguacin G, luteolin hexoside, delta-7-avenasterol, and cucurbitosides, which contribute to its anti-diabetic potential. These compounds were unveiled using OPLS multivariate models, providing insights into the mechanisms of action of pumpkin in diabetes management. Moreover, the study highlights the high glucose uptake activity of pumpkin seed oil and the petroleum ether fraction of defatted seeds. This finding is particularly significant as improving glucose uptake by cells is a critical strategy in managing diabetes. The hypoglycemic activity observed in this study is consistent with earlier findings on other natural products, such as the sucrose esters isolated from Physalis peruviana, which have shown promising α-amylase inhibitory activity[5]. In conclusion, the comprehensive analysis of pumpkin's phytoconstituents conducted by Damanhur University reveals its significant potential as a functional food in diabetes management. By identifying and elucidating the bioactive metabolites responsible for its anti-diabetic effects, this study provides a scientific basis for the traditional use of pumpkin in managing diabetes. Further research is needed to fully understand the mechanisms of action and to explore the therapeutic applications of these findings in clinical settings.

FruitsMedicineBiochem

References

Main Study

1) Comprehensive metabolomics and chemometrics unravel potential anti-diabetic metabolites of pumpkin (Cucurbita pepo L.) fruits through UPLC-QqQ-MS and GC-MS analyses.

Published 15th August, 2024

https://doi.org/10.1016/j.foodres.2024.114771

Related Studies

2) Flavonoids and Their Anti-Diabetic Effects: Cellular Mechanisms and Effects to Improve Blood Sugar Levels.

https://doi.org/10.3390/biom9090430

3) Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.).

https://doi.org/10.3390/plants11111394

4) Chemical composition and biological activity of ripe pumpkin fruits (Cucurbita pepo L.) cultivated in Egyptian habitats.

https://doi.org/10.1080/14786410903312991

5) Peruvioses A to F, sucrose esters from the exudate of Physalis peruviana fruit as α-amylase inhibitors.

https://doi.org/10.1016/j.carres.2018.03.003


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