Pumpkin Seed Peptide

1. Anti exercise fatigue
The study published by Dan Yi et al. (2026) in the Journal of Food Industry Technology systematically evaluated the anti fatigue effect of pumpkin seed. The swimming time of mice in the high-dose group was significantly prolonged (P<0.05); The levels of muscle glycogen and liver glycogen significantly increased (P<0.05); The levels of serum urea nitrogen (BUN), lactate (LA), and lactate dehydrogenase (LDH) were significantly reduced (P<0.05); The activities of antioxidant enzymes such as SOD, GSH Px, CAT were significantly increased (P<0.05), while MDA was significantly decreased (P<0.05).

The dose-response relationship is clear, with the high-dose group outperforming the medium and low-dose groups in most indicators, indicating that it combats exercise-induced fatigue by strengthening the antioxidant defense system and accelerating the clearance of metabolic waste.

The experimental results indicate that:
Compared with the model group, the swimming time of mice in the high-dose group was significantly prolonged (P<0.05);
The levels of muscle glycogen and liver glycogen significantly increased (P<0.05), providing the body with more abundant energy reserves;

The levels of serum urea nitrogen (BUN), lactate (LA), and lactate dehydrogenase (LDH) were significantly reduced (P<0.05), indicating a significant improvement in the efficiency of metabolic waste removal;
The antioxidant enzymes SOD, GSH Px, and CAT were significantly increased in serum and liver tissue (P<0.05), while the lipid peroxidation product MDA was significantly decreased (P<0.05), indicating that pumpkin seed counteract exercise induced oxidative damage by strengthening the antioxidant defense system.
The improvement in the above indicators of the high-dose group was better than that of the low and medium dose groups (except for liver glycogen and LDH), showing a clear dose-response relationship. This study provides a solid theoretical basis for the application of pumpkin seed in sports fatigue management.

2. Lowering blood pressure - precise targeting of ACE inhibitory peptides
The research team led by He Haiyan et al. (2022) from Northeast Forestry University published a landmark study in Food Science. Nine ACE inhibitory peptides were identified from components below 1 kDa using HPLC/Q-TOF-MS/MS: LLV, LVF, LTPL, SVLF, LLPQ, MLPL, LLPGF, VLLPE, and RFLLL, all of which are novel sequences. Among them, the IC50 values of LLPGF (IC ₅₀=0.48 mmol/L), MLPL (IC ₅₀=0.36 mmol/L), LVF (IC ₅₀=0.17 mmol/L), and RFPLL (IC ₅₀=0.94 mmol/L) are all below 1 mmol/L.

3. Antioxidant and anti-inflammatory - multi-target synergistic defense
It contains abundant antioxidant related amino acids (such as glutamic acid, proline, etc.) and works synergistically with active ingredients such as vitamin E (mainly gamma tocopherol), carotenoids, and plant sterols in pumpkin seed extract. Research has shown that it can significantly enhance the activity of endogenous antioxidant enzymes such as SOD, GSH Px, CAT, while reducing oxidative damage markers such as MDA. It exhibits excellent performance in clearing free radicals and delaying cellular aging. In addition, its ability to inhibit inflammatory mediators such as prostaglandins makes it valuable for auxiliary regulation of chronic inflammatory diseases.

4. Antioxidant and Cellular Protection
The study by Li Quanhong et al. (2025) showed that within the concentration range of 1-40 mg/mL, pumpkin seed peptides showed a significant dose-dependent relationship with DPPH radical scavenging rate increasing from 28.80% to 91.62%, ABTS scavenging rate increasing from 16.95% to 83.55%, and FRAP value increasing from 0.14 to 0.83 μ mol/mL. Using the H ₂ O ₂ - induced oxidative damage model in Caco-2 cells, antioxidant peptides can effectively protect cells from oxidative stress damage, significantly increase SOD enzyme activity and GSH content, and eliminate excessive reactive oxygen species in cells.

5. Anti aging and Skin Protection
Wang Peiyu (Jiangnan University)'s master's thesis is the first to evaluate the anti-aging performance of pumpkin seed at the cellular level. The peptide obtained from alkaline trypsin hydrolysis resulted in a proliferation rate of 113.1% for HSF cells and 114.87% for HaCaT cells; The intracellular collagen content increased by 18.07%, elastin content increased by 39.09%, and hyaluronic acid content increased by 40.69%. After multi-step purification by ultrafiltration, Sephadex G-10, DEAE-52, and RP-HPLC, the active component PU-3-B-2-I was obtained, and two novel peptide sequences were identified: Lnddll (Leu Asn Asp Asp Leu Leu) and Klvqve (Lys Leu Val Gln Val Glu), which promoted HSF and HaCaT cell proliferation rates of 139.06% and 131.31%, respectively.

6. Improving Sleep
Rich in tryptophan, it is a precursor substance for the synthesis of serotonin and melatonin. Pumpkin seed are more easily absorbed by the human body in the form of small molecule peptides while retaining tryptophan. The recommended daily dosage of the extract is 500-1000mg, and continuous use for 2-3 months has significant effects. It can be used as an auxiliary treatment for insomnia.

7. Anti parasitic measures
Pumpkin seed extract has traditionally been used to drive away intestinal parasites such as tapeworms and roundworms.

Inheriting this traditional efficacy and serving as an adjuvant treatment for parasitic infections.

8. Immune regulation and anti-tumor potential
Research has found that a ribosome inactivating protein (RIP) called Moschatin has been isolated from pumpkin seeds, with an IC ₅₀ of only 0.04 nM against human melanoma cell line M21, which is 1500 times lower than the effective dose of free Moschatin. When applied in the form of Moschatin-Ng76 immunotoxin, it can efficiently inhibit the growth of targeted tumor cells. In addition, the bioactive compounds in pumpkin seeds have been proven to have multiple pharmacological activities such as anti-tumor and cell protection.

1. Solid beverages and sports drinks
Pumpkin seed peptides are completely soluble in water, with excellent stability (acid and heat resistance, solubility not affected), low content of free amino acids, and high purity. It is recommended to add 0.5% to 2% in solid beverages such as soy milk and sports drinks, and 0.1% to 5% in liquid beverages such as milk, yogurt, and juice. Its anti fatigue properties make it particularly suitable for the development of sports nutrition drinks.
2. Leisure and baked goods

Adding 3% to 5% in puffed and baked goods can provide high-quality amino acids and trace elements, enhancing the nutritional value of the product.

3. Health Food
The addition amount can reach 10% to 50% (in accordance with relevant regulatory requirements), used for functional health foods such as nutritional supplements for middle-aged and elderly people, cardiovascular health, and antioxidants.
4. Meat Products and Seasoning
It can be used as a nutritional strengthening component in the formulation of meat products and seasonings, improving the amino acid composition and flavor of the products.