A Malaysian research has discovered that a component of a special pumpkin flour can weaken cancer cells. The component is resistance starch, which leads to the production of propionic acid.
“The acid causes the starch to remain indigestible thus fermenting the bacteria and weakening the cancer cells,” Technology Industry Department lecturer Noor Aziah Abdul Aziz told reporters after receiving the gold medal in conjunction with the Universiti Sains Malaysia’s participation at the Malaysian Technology Expo on March 29. “It changes the oxidation process.”
The pumpkin flour s made by drying pumpkin flesh and then mixing it with wheat flour, processing it into a multi-purpose flour. “I am also studying the use of the skin and seed of pumpkin in the flour,” she said. “The pumpkin flour has no fruit taste and can be consumed by anyone.”
Pumpkin also is high in fiber and contains vitamin A, anti-oxidants and minerals.
