Cucurbitacins - American Chemical Society (2024)

FAQs

How toxic is cucurbitacin? ›

Lavie's group showed that cucurbitacin E (also called α-elaterin) has antitumor properties. The two most common cucurbitacins are B and E. Cucurbitacin B, whose structure is shown, is extremely toxic when ingested (see hazard information box); E is not as toxic but is still harmful if swallowed.

Cucurbitacins are highly oxygenated, tetracyclic triterpenes present in the fruits and roots of cucurbits such as watermelon, squash, and zucchini at 0.1–0.3% concentrations (reviewed by Chen et al., 2005; Lavie and Glotter, 1971).

Zucchini skin is a better source of cucurbitacins than the flesh and green zucchinis have a higher content than yellow (golden) varieties. Cucurbitacins are not destroyed by cooking.

Cucurbitacin I | C30H42O7 | CID 5281321 - PubChem.

Since cucurbitacin tends to be concentrated in the stem end and just under the skin, Ian Beger, resident agronomist of Castle Hot Springs, recommends cutting off the stem end and peeling the cucumber as an easy way to eliminate most of the bitterness.

Increased levels of Cucurbitacin can turn it bitter causing toxic effects in gastrointestinal system. We report the case of an elderly female who presented with shock in few hours after consumption of bitter bottle gourd juice.

Prevention of Bitter Cucumber

Water regularly, preferably little and often or twice a day rather than a good soaking every couple of days and letting the plant dry out in the meantime.

Burpless cucumbers contain little to no cucurbitacin, the burp causing compound and are genetically bitter-free. The Manny cucumber is a Beit-Alpha type cucumber that is ideal for greenhouse cultivation. This cucumber variety is fast growing and high resistant to disease.

According to an article in the International Journal of Health Services, cucurbitacins may help prevent cancer by stopping cancer cells from reproducing. A 133-g cup of chopped cucumber with its skin also provides around 1 g of fiber. Fiber may help protect against colorectal cancer.

People often eat both cucumber and radish mixed in salad. However, both can react with each other. Cucumber contains ascorbate, which acts to absorb vitamin C. In such a situation, when you eat radish with it, it creates obstruction in this process, which can lead to a variety of health concerns.

Why do I feel sick after eating zucchini? ›

And raw zucchini contains cucurbitacins, a kind of compound found in both summer squash and winter squash. When eaten in high amounts, cucurbitacins can cause nausea, vomiting and diarrhea. Cucurbitacins cause a bitter taste. Fortunately, most varieties of store-bought zucchini are not high in cucurbitacins.

All solanacea plants, which include tomatoes, potatoes, and eggplants, contain natural toxins called solanines and chaconine (which are glycoalkaloids). While levels are generally low, higher concentrations are found in potato sprouts and bitter-tasting peel and green parts, as well as in green tomatoes.

Cucurbitacins are derived from basic cucurbitane ring skeleton which is a triterpene hydrocarbon (IUPAC name 19 (10-9β)-abeo-5α-lanostane, which on modification by groups containing oxygen and double bonds produce manifold Cucurbitacins with distinctive features.

Cucurbitacins are the dangerous substances in cucumber. These are bitter substances mainly found in the pumpkin family. They cause the bitter taste in cucumbers, zucchini, or pumpkins. Cucurbitacins are toxic and can lead to poisoning in dogs and humans.

Both watermelon and melon are in the cucurbit family, the Cucurbitaceae. However, they are in different genera. Watermelon is Citrullus lanatus, and melon is Cucumis melo. Actually, cucumber (Cucumis sativus) and melon are more closely related than watermelon and melon.

While dangerous, toxic squash syndrome is extremely rare, you can protect yourself by learning how it occurs and how to avoid it.

Toxic squash syndrome is a rare but potentially deadly disease. It occurs when a person consumes dangerous levels of the toxin cucurbitacin, which is naturally found in gourds like pumpkins, cucumbers and watermelons. Symptoms onset quickly, often within minutes of consumption.

If you have a cucumber that's too bitter to eat, compost it. But, if the bitterness has concentrated near the stem and in the skin (where it's most likely to settle), peel the cucumber and slice off an inch or two near the stem. Many people sprinkle on salt or sugar to balance out the bitter taste.

According to an article in the International Journal of Health Services, cucurbitacins may help prevent cancer by stopping cancer cells from reproducing. A 133-g cup of chopped cucumber with its skin also provides around 1 g of fiber. Fiber may help protect against colorectal cancer.