Pumpkin and chia seeds as functional foods and their application in different food products: A review
Year: 2026
Type: article
Abstract: Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin ( Cucurbita spp.) and chia ( Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols, phytosterols and phenolic compounds. Pumpkin seeds are particularly rich in magnesium, zinc and phytosterols, whereas chia seeds are distinguished by their exceptionally high α‐linolenic acid (omega‐3) and fibre content. Both seeds display antioxidant, antidiabetic, anti‐inflammatory and anticancer properties and enhance texture, water‐holding capacity and nutritional quality when incorporated into food products such as baked goods, meat products, dairy alternatives, spreads, snacks and beverages. This review critically compares the nutritional composition, bioactive profile, functional properties and food applications of pumpkin and chia seeds, highlighting their relevance to clean‐label, health‐oriented product development.
Source: Food biomacromolecules.
DOI: 10.1002/fob2.70098
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W7214621605