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World Journal of Advance Healthcare Research (WJAHR)Honored the authors with best paper award, monthly based on the innovation of research work. Best paper will be selected by our expert panel.
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Abstract
CUCUMBER IS A CHAMBER OF BITTER TO BETTER STEREOCONSTITUENTS
*Sayani Maji, Supradip Mandal, Kushal Nandi, Dr. Dhrubo Jyoti Sen and Dr. Dhananjoy Saha
ABSTRACT
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. These non-volatile compounds are notable for their extreme bitterness with a detection level for humans of about 1 ppb in solution. Cultivated cucumbers all contain cucurbitacin B and cucurbitacin C, compounds that are supposed to make their leaves bitter and less tasty to munching animals. These compounds are usually confined to the leaves and stems of the plants, parts of the plant humans don't eat, so we are not aware they are there. It is only when they move into the fruits that we start detecting a bitter taste.
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