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November 02, 2009


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Interesting article on pumpkin protein! I'm starting to search more about it. Thank you for sharing this with us!

Thanks for this wonderful post. I'm a health-conscious guy, and your article will be one of my new resources from now on.

P.S I also have a blog about yeast infection and male thrush symptoms. If you want to learn more about the illness, feel free to visit my site.

There is more to pumpkin than the good pie! The awesome food, besides being abundant in nutritious goodness, has long been recognized as a natural medicine cabinet in many countries. The vegetable is low in calories, rich in potassium, magnesium and iron, and its bright orange flesh is loaded with the antioxidant beta-carotene, which fights free radicals.

Although the pumpkin has been associated with relief of yeast infection, there is another school of thought that once you do have the infection, the mold that can be found in pumpkin seeds can cause further irritation of the infected areas. Applying a proper diet to fight off the infection is what really needs to be done to rid oneself of this frustrating illness.

You also need a full program of anti-fungal supplements, support for your kidneys and liver as they remove the toxins left behind by the Candida and you also need to heal the damage that the fungus has caused to your organs and immune system.

Wow! How interesting. Not only do they make spectacular displays of light at Halloween, but they also exhibit antifungal properties. I wonder if the protein in question (Pr-2) is found in any of the pumpkins edible fruits or seeds. Does the protein interfere with any metabolic cycles in humans? I wonder if they could develop this commercially. Perhaps you could trade in your jack-o-lantern for cash!

There is another protein called the Pr-5 protein that can be isolated from pumpkin leaves. It can be administered with nikkomycin, which is a chitin synthase inhibitor. Together they have antifungal effects against C. albicans.

I’m not sure how much pumpkin rinds are safe to eat without causing toxicity, but I found an interesting report about a pumpkin overeating case in Japan. One study reported a case of sudden onset of vitamin A poisoning from a 20-year-old Japanese woman who had been eating pumpkin and only a very limited amount of other foods on a daily basis for 2 years. She was concerned about weight loss.

Her family doctor checked her liver function test when she was 18 years old. After 2 years of pumpkin consumption, she experienced sudden onset of low-grade fever, limb edema, cheilitis, dry skin and headache. A final diagnosis of vitamin A poisoning and hepatic injury secondary to an eating disorder was made.

Fortunately, her symptoms and serum beta-carotene levels returned to normal with successful adjustment of her diet later.

{Nagai et al. vitamin A toxicity secondary to excessive intake of yellow-green vegetables 1999.}

Pr-2 may be a safer solution compared to the azoles used to treat yeast infections during pregnancy or in patients taking blood-thinning regimens. I wonder how long it would take to market this protein as an alternative over-the-counter product.

There is another protein called the Pr-5 protein that can be isolated from pumpkin leaves. It can be administered with nikkomycin, which is a chitin synthase inhibitor. Together they have antifungal effects against C. albicans.

Glad to learn that this pumpkin protein may have antifungal properties. I know that Andrew Weil, MD, often recommends topical application of tea tree oil to treat fungal infections of the skin and nails. Preliminary research has yielded some positive results, though it would be good to have better-quality studies. Be aware that pure, 100 percent tea tree oil has a strong eucalyptus-like smell that can be off-putting to some people.

I found one study done by the same group of researchers from the pumpkin study. They studied the antifungal effects of Chinese cabbage. They found Chinese cabbage has C-FKBP protein, which shows antifungal properties against Candida albicans, Botrytis cinerea, Rhizoctonia solani and Trichoderma viride.
Pumpkin rinds and Chinese cabbage -- potential dishes for this Thanksgiving holiday!

Reference: http://pubs.acs.org/doi/abs/10.1021/jf070108z?fromrss=1

It’s good to see natural products being examined as helpful agents in the treatment of certain ailments. I’m sure pumpkin protein having antifungal effects is just one of many potential benefits different fruits and vegetables may carry, many of which we are probably unaware of. Although I am curious to know if pumpkin protein is just as efficacious in its antifungal activity as all the antifungal treatments available on the market.

I wonder how much pumpkin rind is needed to exert a beneficial effect. It would be interesting to see whether adverse effects occur when used in a certain amount.

There is also a report that adding pumpkin seed kernels to the daily consumption of iron-fortified, ready-to-eat cereal improves the iron status in women and may help prevent iron deficiency and anemia that follows. Looks like pumpkin is not just good source of Halloween fun and candy after all!

I could see pumpkin protein becoming a popular therapy for treating fungal infections among patients who are resistant to seeking treatment with drug therapy. However, many more studies need to be done to truly assess the effectiveness of the Pr-2 protein and the extent of its ability to demonstrate antifungal activity in patients with fungal infections. Otherwise, patients may take advantage of this property, thinking they are treating their infection even though it lacks enough efficacy to solve their problems.

It will be interesting to see if a larger scale trial is performed to support the medical efficacy of pumpkin rinds. If its use is supported by factual evidence, it would be an excellent, low-cost solution to treat fungal infections.

Yeast infections are successfully treated with prescription and over-the-counter antifungals, there doesn’t seem to be a need for a new therapy. I guess if people experience undesirable side effects from the conventional treatments, an alternative herbal product like one made from pumpkin may be helpful.

Coming from a different culture, I can tell that rinds of various fruits and vegetables have been used (and most likely are still being used) by many generations for a wide array of nutritional and health reasons. I remember my grandmother (MD by profession) had a whole hand-written book of the so-called ‘folk recipes’ that contained a number of rind preparations for different medical conditions. Naturally, this report does not surprise me at all.

This Codex thing sounds kind of crazy. According to them, nutrients are “dangerous”? How can they regulate how many vitamins and minerals a person takes? I thought ingesting vitamins and minerals from dietary sources was the best thing you could do for your health.

I am glad to see more natural products showing their unique properties. This is great info, especially since the prescription antifungals (orals) can be so damaging to the liver. Having natural healing instead would be wonderful. I hope more research goes into this such as the form of pumpkin that can be used, length of treatment, etc. Would it only be topical, could it be made as a capsule, or could people simply use this at home by grinding the rind into some sort of juice? I also wonder if this could help people who get constant Candida due to sugar consumption? Could they possibly consume a product now with sugar and also this pumpkin product to protect themselves against candida due to yeast thriving on sugar? Unfortunately, I know that finding products free of sugar is very hard, time consuming and expensive! Thanks, NS, for providing this info, and I hope to see this being followed up!

Rinds of many fruits are usually beneficial (apart from the alkaloids). Man simply does not know their uses and so we pile them up as compost or into the garbage. The rinds of orange contain more flavonoids and oils than the juice and hair (the pulp we eat). That of lemon has the highest concentration of antiviral compounds than its juice.

Reading this article on the potentially beneficial effects of pumpkin protein is bittersweet. On the one hand, the findings are very promising for conditions ranging from high blood pressure to candida albicans.

However, what is the point of all these studies if Codex alimentarius has declared nutrients to be toxins, and starting Dec. 31st of this year will control what and how nutrients will be apportioned by clinicians? Codex regulates the set of "standards" and "guidelines" for food and nutrition, created by the United Nations (UN) and backed by the World Trade Organization (WTO). The purpose behind Codex alimentarius, which uses risk assessment (branch of toxicology) to assay nutrients, is to eliminate competition to the pharmaceutical industry. Mind you, using toxicology, rather than biochemistry, to manage nutrients as toxins yields "data" which "demonstrate" that nutrients are "dangerous."

Dr. Rolf Grossklaus, Chairman of Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU), is also the Chairman of the Board of BfR, a private corporation that specializes in Risk Assessment, submitting these assessments to Codex. It is no wonder that Dr. Grossklaus is on record having said that "nutrition is not relevant to health" and that nutrients "have no place in the prevention, treatment or cure of any disease or condition."

Therefore, using risk assessment, the Codex Alimentarius Vitamin and Mineral Guideline would set incredibly low doses for vitamins, minerals and amino acids, including of course pumpkin protein.

So, if Codex is implemented, what will we use instead of pumpkin protein to target fungal infections? Will future studies to further support the pumpkin protein research, discussed in the Journal of Agriculture and Food Chemistry, become untenable?

Pumpkin seeds are a popular Halloween treat that has many health benefits, some of which include a good source of protein, zinc and other vitamins, and are even said to lower cholesterol. Interestingly, one gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. Pumpkin seeds are a good source of magnesium, manganese, phosphorus and phytosterols.

In addition to its antifungal properties, pumpkin has also been shown to have antioxidant and cytoprotective capabilities. It has also been found to help diabetic patients achieve good glycemic and metabolic control. So that pumpkin soup may be a good thing to add to our diets at this time of the year.

Wow this is really interesting new data, especially because it is the fall, and we see so many pumpkin-flavored treats at this time of year. I am curious to see if there are other health benefits associated with pumpkin.

Now this is something I have never heard of — pumpkin rinds having antifungal activity. I wonder if you’re supposed to eat the pumpkin rind or somehow apply it topically to take advantage of its antifungal activity. It’ll be interesting to see if the use of pumpkins for this indication will actually ever catch on, although I find it doubtful. With so many active agents on the market that are known to cure fungal infections the idea of using pumpkin rinds instead seems unlikely. In addition, we don’t know how potent and successful this protein, Pr-2, actually is at eliminating fungal infections — it may have antifungal activity, but is it able to fully clear an infection?

This article was very interesting! Who knew pumpkins could be so healthy? They are also good for diabetics in lowering their blood sugar levels.

This reminds me of another NS blog post that described how plants/spices can be used as insecticides. I think it is great that we're finding alternative methods to the harsh chemicals that we used today. Although this study is promising, more studies would be needed to determine the appropriate formulation and application. Additional studies would also be needed to determine if it has any clinical application for the treatment of fungal infections. Any info as to how they obtained this protein?

I wonder what the toxicity of this pumpkin protein is, if any? And would the product be strictly topical? Or would it be an oral product? This is a very interesting discovery, and I’d like to see more research regarding the antifungal effects of the pumpkin protein. Nature is probably the greatest gift to medicine. If scientists keep looking towards nature to solve some medical problems, I’m sure there will be a lot of interesting and effective new therapies discovered.

I recently read an article in the New York Times about mammalian evolution, and the author made the point that mammals’ high body temperature protects them from many types of fungi. Indeed, look at amphibians: many of these cold-blooded organisms are being wiped out by the fungus chytrid. When people do get fungal infections, it's often on the skin, which is cooler than inside the body. I wonder if this pumpkin rind protein would have any impact on fungi that impacts other species, particularly some endangered amphibian species.

I imagine creating fungicides is delicate work because they need to be harsh enough to kill a living organism (the fungus) but gentle enough not to harm the host (the human or the crop). Therefore, a natural remedy is ideal because it may be more gentle than man-made chemicals. I have a feeling this protein will be safe because it targets only a narrow range of fungi (10 species). That means it does not simply wipe out everything in its path. It also does not seem to kill other organisms, such as bacteria. Bacteria and other organisms might live on hosts (crops or people, in this case) symbiotically, meaning they help the host.

It looks like this study has a few different implications for this pumpkin rind protein. The protein may protect both people and crops against some types of fungus. The next step may be to figure out how to apply it to people and to crops so that it safely and effectively eliminates fungus. Perhaps one challenge will be recognizing which fungus is infecting crops so that farmers know when to apply the protein. Although I'm no expert; I can't tell between one fugus and another. An additional challenge might be packaging the protein so that is can easily be applied to crops and to people.

This is a pretty interesting article. I’m curious as to how they would use this pumpkin rind? Is it something that has to be processed to get pure Pr-2 protein, or can this be some type of home remedy where people at home can just use a pumpkin to help fight an infection? Since it can fight Candida albicans, a common cause of yeast infections and diaper rash, could this be a product put into maybe baby powder as a prophylactic agent?

I have checked that report that you have given, and it's really very interesting about pumpkin. Pumpkin is rich in antioxidants, vitamins and minerals.Thank you very much for giving such a good information.

Very interesting! According to the abstract, the pumpkin protein (Pr-2) inhibited the in vitro growth of Fusarium oxysporum, Botrytis cinerea, Colletotrichum coccodes, Trichoderma harzianum, Fusarium solani.

I just quickly googled Botrytis cinerea and found that it is fungus that affects various plant species. If the pumpkin protein does in fact inhibit this fungus, then it could be used as a natural fungicide to be used on fruits and other plants that we consume regularly. Apparently, this fungus (Botrytis cinerea) on grapes can lead to "winegrower's lung," (hypersensitivity pneumonitis), so this protein could potentially prevent this rare occurrence as well.

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