Cucurbitacins are a group of tetracyclic triterpenes produced by members of the
Cucurbitaceae family that are known for their bitter taste, and have both positive and …

Cucurbitaceae is an important plant family because many of its species are consumed as
food, and used in herbal medicines, cosmetics, etc. It comprises annual vines and is rich in …

Cucurbitacin C-type cucurbitacins that are only identified in Cucumis sativus (cucumber) are,
in part, responsible for the health benefits and bitter flavor. Nevertheless, detailed …

The different varieties of melons (Cucumis melo L.) have been used in various traditional
systems of medicine for decades to treat different ailments, including inflammation, cancer …

Cucurbitacin C, a bitter substance in Cucumis sativus L., was isolated from green leaves by
using phytochemical methods. An analytical method using high-performance liquid …

Rationale Cucumber, as a popular fruit and vegetable, has tremendously contributed to
providing a sufficient and high‐quality food supply. However, the cucumber plant …

HPLC–MS (electrospray ionization or atmospheric pressure chemical ionization) was
applied to the analysis of cucurbitacins in medicinal plants. High molecular weight plant …

Profiling of metabolites that confer bitter taste and flavor to cucumber products is necessary
to produce preferred products. In this study, cucurbitacins A, B, C, D, E, and I and untargeted …

Cucurbitacins (Cucs) are of concern to breeders due to their relation to insect resistance and
fruit bitterness. When evaluating lines for Cucs, it is important that all samples are of the …

Cucurbitacins are highly oxygenated compounds abundantly found in Cucurbitaceous
genera such as Citrullus, Cucumis, Cucurbita and Luffa. A relatively common cucurbitacin …