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Allergenic proteins from Cucurbita species (pumpkin, zucchini, and related squashes) are a group of plant-derived proteins capable of triggering IgE-mediated allergic reactions in sensitized individuals. Key allergens include profilin, lipid transfer proteins (LTPs), 11S globulins, and 2S albumins, found in both seeds and pulp. These proteins can cause reactions ranging from mild oral symptoms to severe anaphylaxis, and some exhibit cross-reactivity with other plant foods and pollens. LTPs are notable for their heat stability, retaining allergenicity even after cooking.
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