Abstract
Cucumber (Cucumis sativus L.) is a member of the important vegetables which belongs to the family Cucurbitaceae like gourds, melon, pumpkins, and squash. It is widely used as medicine in traditional Indian medical practices and very much liked as vegetable. Cucumber fruit consists more than ninety percentage of water, offers superior hydration, and is very low in calories as a food. Its flavor and texture have made it essential as a fresh addition to salads and in processed forms such as pickles and relishes. It exhibits various medicinal properties like antimicrobial activity, glycemic lowering ability, antioxidant ability, etc., and is traditionally used in various treatments. It is believed that its regular intake or application on skin helps in reducing the ageing effect, boosting metabolism, and improving immunity. The present book chapter provides comprehensive information on its history, production, and botanical description; the antioxidant properties of whole cucumber vegetable, characterization of the chemical compound responsible for its antioxidant proprieties, and its health benefits are also discussed.
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Sharma, V., Sharma, L., Sandhu, K.S. (2020). Cucumber (Cucumis sativus L.). In: Nayik, G.A., Gull, A. (eds) Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7470-2_17
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DOI: https://doi.org/10.1007/978-981-15-7470-2_17
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