Product Name: Pumpkin Seed Protein Powder

Species: Cucurbita pepo L.

Country of Origin: The protein is obtained from the seeds of Cucurbita pepo L, produced in China.

Description: Pumpkin seed protein powder is a food grade raw protein made from . non-GMO China origin pumpkin kernel. It provides high level of nutrition and functionality. No additives have been added into the protein.

Efficacy:
1). Improve Cardiovascular Disease
High plasma cholesterol levels are the main cause of heart disease. Dietary animal fat can increase plasma cholesterol content, which is an important factor leading to arteriosclerosis and heart disease. Pumpkin seed protein does not contain cholesterol and can be used in place of animal protein.
The content of arginine in pumpkin seed protein powder is sufficient. Supplementing pumpkin seed protein can promote the synthesis of nitric oxide, dilate blood vessels, lower blood pressure, improve blood supply to the heart and brain, enhance the elasticity of blood vessel walls, and effectively prevent cardiovascular diseases.

2). Improve Immunity
Pumpkin seed protein can promote the synthesis of immunoglobulin and effectively enhance humoral immunity; it can also increase T lymphocyte proliferation and enhance cellular immune response; it can also promote the release of various endocrine hormones, including insulin, growth hormone, prolactin , antidiuretic hormone, and catecholamines, etc., to achieve the role of immune regulation.

3). Improve Male Fertility
Pumpkin seed protein can improve sperm motility, improve sperm quality, promote sperm fertilization ability, and provide kinetic energy for sperm movement. The arginine in pumpkin seed protein is not only involved in the formation of sperm, but also the basic component of various nuclear proteins of sperm. It can also dilate arterial blood vessels through the nitric oxide pathway. Based on this, pfizer has developed a drug called “Viagra”for the treatment of impotence.

4). Promote Muscle Synthesis
Unlike regular vegetable protein, pumpkin seed protein contains a lot of glutamic acid. Glutamate is the first synthesis of glutamine in the human body. Experimental studies have shown that glutamine can increase the volume of muscle cells, stimulate muscle protein synthesis, improve muscle vitality, and make muscles grow. At present, whey protein is often used as a raw material for muscle building powder in the market, but whey protein is an animal protein that is not suitable for vegetarians to eat, and whey protein contains milk allergens, while pumpkin seed protein is vegetable protein and does not contain any allergens , those who are prone to allergies can eat with peace of mind.

5). Anti-Oxidation
The enzymatic hydrolyzate was obtained by enzymatic hydrolysis of pumpkin seed protein, and the measured DPPH clearance rate was 83.47%, so the hydrolyzed pumpkin seed protein had antioxidant effect.

6). Diabetes
Pumpkin polysaccharides, protein components with molecular weight greater than 60 ku and molecular weight less than 3 ku can significantly improve insulin levels in diabetic rats. value, and can improve the glucose tolerance of each period.

Usage Characteristics:
♔ Hydration
Along its peptide chain backbone, pumpkin seed protein contains many polar groups, so it has water absorption, water retention and swelling properties.
♔ Emulsifying
Pumpkin seed protein is a surfactant that reduces the surface tension of water and oil as well as water and air. Easy to form stable emulsions. In the production of baked foods, frozen foods and soups, adding pumpkin seed protein as an emulsifier can stabilize the state of the products.
♔ Gelatinous
Pumpkin seed protein has high viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which helps to maintain the stability of the shape. This is extremely beneficial for food processing.
♔ Foaming
Making full use of the foamability and bubble stability of pumpkin seed protein can give food a loose structure and good taste. Good solubility is a necessary condition for good foamability and foam stability of the protein.