WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

( An ISO 9001:2015 Certified International Journal )

An International Peer Review Journal for Medical Science and Pharma Professionals
World Journal of Advance Healthcare Research (WJAHR) has indexed with various reputed international bodies like : Google Scholar , Index Copernicus , SOCOLAR, China , Research Bible, Fuchu, Tokyo. JAPAN , Cosmos Impact Factor , Scientific Indexing Services (SIS) , UDLedge Science Citation Index , International Impact Factor Services , International Society for Research Activity (ISRA) Journal Impact Factor (JIF) , IFSIJ Measure of Journal Quality , Scientific Journal Impact Factor (SJIF) , International Scientific Indexing, UAE (ISI) (Under Process) , International Impact Factor Services (IIFS) , Web of Science Group (Under Process) , Directory of Research Journals Indexing , Scholar Article Journal Index (SAJI) , International Scientific Indexing ( ISI ) , 

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  • Google Scholar
  • Index Copernicus
  • SOCOLAR, China
  • Research Bible, Fuchu, Tokyo. JAPAN
  • Cosmos Impact Factor
  • Scientific Indexing Services (SIS)
  • UDLedge Science Citation Index
  • International Impact Factor Services
  • International Society for Research Activity (ISRA) Journal Impact Factor (JIF)
  • IFSIJ Measure of Journal Quality
  • Scientific Journal Impact Factor (SJIF)
  • International Scientific Indexing, UAE (ISI) (Under Process)
  • International Impact Factor Services (IIFS)
  • Web of Science Group (Under Process)
  • Directory of Research Journals Indexing
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  • International Scientific Indexing ( ISI )

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.

[Full Text Article]