Pumpkin seeds
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Clinical Pharmacology
Pumpkin seeds - dietary supplement of plant origin. Contains biologically active substances derived from pumpkin (carotenoids, tocopherols, phospholipids, sterols, phosphatides, flavonoids, vitamins B1, B2, C, P, PP, F, saturated, unsaturated and polyunsaturated fatty acids - palmitic, stearic, oleic, linoleic, linolenic, arachidonic). It has anti-ulcer, hepatoprotective and choleretic action. Reduces proliferation of prostate cells. It has anti-inflammatory effect.
Pumpkin seeds have anthelmintic activity against tape worms (including bovine, porcine, dwarf tapeworms, wide tapeworm). It is believed that the component with anthelmintic action, is contained mainly in a thin gray-green shell inside the pumpkin seed.
Indications
For oral administration:
- hepatitis,
- fatty liver,
- cholecystocholangitis,
- biliary dyskinesia,
- gastritis,
- heartburn,
- peptic ulcer and duodenal ulcer,
- colitis,
- enterocolitis,
- hemorrhoids,
- atherosclerosis,
- prostatitis,
- benign prostatic hyperplasia,
- cervical erosion.
- De-worming and prevention of parasite-carrying of various tapeworms.
For external and local use:
- herpes,
- dermatitis,
- diathesis,
- psoriasis,
- eczema,
- burns and burn disease
- periodontal disease.
Composition
Pumpkin whole seeds, peeled
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Dosage and Administration
2 days before the pumpkin seeds are started, the patient is prescribed an enema daily in the morning and a salt laxative the night before. On the day of treatment on an empty stomach put an enema, regardless of the presence of a chair.
An emulsion or decoction is prepared from pumpkin seeds in the following ways:
Method 1. Pumpkin seeds are cleaned of hard peel, leaving the inner green shell; 300 g of purified seeds (for adults) are ground in small portions in a mortar, after the last portion the mortar is washed with 50-60 ml of water, poured into a plate with pounded seeds and mixed thoroughly (50-100 g of honey can be added). The resulting mixture, the patient takes on an empty stomach, lying in bed, in small portions for 1 hour; after 3 hours they give a laxative, then after half an hour they give an enema. Eating is allowed after a stool caused by an enema or laxative. At the daytime, children are prescribed in the following age dosages: 3-4 years -75 g; 5-7 years -100 g; 8-10 years -150 g; 10-15 years-200-250 g.
Method 2 Pumpkin seeds are ground together with the peel in a meat grinder or mortar, poured with double the amount of water and evaporated in a water bath on a light fire, without boiling, for 2 hours; the broth is filtered through cheesecloth, after which an oil film is removed from the surface of the broth. The whole broth is taken on an empty stomach for 20-30 minutes. A saline laxative is given 2 hours after ingestion. Adults appoint a decoction of 500 g of untreated seeds; Children 10 years old - out of 300 g; 8-10 years - out of 250 g; 5-7 years - out of 200 g; from 3 to 5 years - from 100-150 g.
Tomeranian pumpkin seeds (not having a hard peel) are used without treatment for 150-200 g per reception; They also use decoction from pumpkin seeds of a gymnosperm (150 g of seeds per 450 ml of water are boiled in a water bath for an hour, cooled, filtered through thick cloth: dose for an adult is 400-450 ml of broth) and an emulsion (150 g of seeds are ground with the addition of 450 ml water; dose for adults 400-450 ml).
Adverse reactions
Allergic reactions.
Contraindications
Hypersensitivity, children up to 3 years.
Special instructions
Before use, it is recommended to consult a doctor.
Studies and clinical trials of Pumpkin seeds (Click to expand)
- Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatment
- Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds
- Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations
- Roasting effects on fatty acid distribution of triacylglycerols and phospholipids in the kernels of pumpkin (Cucurbita spp) seeds
- Physical Properties of Pumpkin Seeds
- Clinical analysis of urea in human blood by coupling a surface acoustic wave sensor with urease extracted from pumpkin seeds
- Some engineering properties of pumpkin (Cucurbita moschata) seeds
- An analytical method for determining the temperature dependent moisture diffusivities of pumpkin seeds during drying process
- Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein
- China — Human urea and pumpkin seeds! : In ANAL. CHIM. ACTA (307/1 (61–69) 1995) D. Liu, K. Ge, K. Chen, L. Nie and S. Yao of Hunan University report on “Clinical analysis of urea in human blood by coupling a surface acoustic wave sensor with urease extracted from pumpkin seeds”
- New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’
- Speciation of zinc in pumpkin seeds (Cucurbita pepo) and degradation of its species in the human digestive tract
- Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds
- Effect of Chemicals on the Carbohydrate Contents of Pumpkin (Cucurbita pepo) Seeds During Germination
- Characterization of two integral membrane proteins located in the protein bodies of pumpkin seeds
- Enhanced selenium content in buckwheat (Fagopyrum esculentumMoench) and pumpkin (Cucurbita pepoL.) seeds by foliar fertilisation
- Water sorption isotherms of fresh and partially osmotic dehydrated pumpkin parenchyma and seeds at several temperatures
- Pumpkin seeds – the mycobiota and potential mycotoxins
- Amino Acid, Mineral and Fatty Acid Content of Pumpkin Seeds (Cucurbita spp) andCyperus esculentusNuts in the Republic of Niger
- Simple method for separation of milligram quantities of protochlorophyll a from seed oils in extracts of whole pumpkin seeds
- Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)
- Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)
- Nutritional, Fatty Acid, and Oil Characteristics of Pumpkin and Melon Seeds
- Technical note: Microorganisms associated with fermented fluted pumpkin seeds (Telferia occidentalis)