Plant Cucumis sativus (Cucurbitaceae) | Dr. Duke's Phytochemical and Ethnobotanical Databases

Common Names

Cucumber

How this plant is used

Food

Select a Results View:

Download these results as:

List of plant chemicals.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Chemical Name	Activity Count	Plant Part	Low Parts Per Million	High Parts Per Million	Standard Deviation	Reference
BUTYRIC-ACID	6	Seed	1200.0	1700.0	1.00	Duke, 1992 *
CADMIUM	3	Fruit	0.0	0.6	1.00	Duke, 1992 *
CAFFEIC-ACID	102	Fruit	not available	not available	not available	Duke, 1992 *
CALCIUM	28	Fruit	129.0	10000.0	1.42	Duke, 1992 *
CAMPESTEROL	2	Seed	not available	not available	not available	Duke, 1992 *
CARBOHYDRATES	0	Fruit	29100.0	736709.0	-0.25	Duke, 1992 *
CHLOROGENIC-ACID	77	Fruit	not available	not available	not available	Duke, 1992 *
CHROMIUM	24	Fruit	0.0	1.0	-0.37	Duke, 1992 *
CITRULLINE	5	Fruit	not available	146.0	-0.57	Duke, 1992 *
CLADOCHROMES	0	Sprout Seedling	not available	not available	not available	Duke, 1992 *
COBALT	2	Fruit	0.0	0.1	-0.52	Duke, 1992 *
COPPER	12	Fruit	0.3	42.0	2.27	Duke, 1992 *
CUCURBITACIN-A	1	Fruit	not available	not available	not available	Duke, 1992 *
CUCURBITACIN-B	8	Fruit	not available	not available	not available	Duke, 1992 *
CUCURBITACIN-C	1	Fruit	not available	not available	not available	Duke, 1992 *
CUCURBITACIN-D	4	Sprout Seedling	not available	not available	not available	Duke, 1992 *
CUCURBITACIN-E	6	Fruit	not available	not available	not available	Duke, 1992 *
CUCURBITACIN-I	6	Sprout Seedling	not available	not available	not available	Duke, 1992 *
CUCURBITIN	3	Seed	not available	not available	not available	Duke, 1992 *
CYCLOARTENOL	7	Seed	not available	not available	not available	Duke, 1992 *

Download these results as:

List of plant activities.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Activity	Chemical Count	Reference
Antinitrosaminic	3	Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18.
Antinociceptive	4	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antinyctalopic	1	Duke, 1992 *
Antiobesity	4	Duke, 1992 *
Antionychyotic	1	Duke, 1992 *
Antiophidic	3	Economic & Medicinal Plant Research, 5: 363.
Antiosteoarthritic	3	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antiosteoporotic	8	Duke, 1992 *
Antiosteoporotic?	1	Martindale's 29th
Antiototic	1	Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antioxalate	1	Duke, 1992 *
Antioxidant	21	Larson, R.A. 1987. Review Article Number 30. The Antioxidants of Higher Plants. Phytochemistry. 27: 969-978.
Antioxidant?	2	Duke, 1992 *
Antiozenic	1	Duke, 1992 *
Antipapillomic	1	Duke, 1992 *
Antiparkinsonian	6	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antipellagric	3	Martindale's 28th
Antiperiodontitic	3	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antiperoxidant	4	Planta Medica, 57: A54, 1991.
Antiphenylketonuric	2	Martindale's 29th