Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Plural form of cucurbitacin.

Etymologies

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Examples

  • They tend to be short and thick, with a relatively tough skin, dry flesh, prominent seeds, a strong cucumber flavor, and some bitterness at the stem end and just under the skin, thanks to the presence of defensive chemicals called cucurbitacins that discourage pests.

    On Food and Cooking, The Science and Lore of the Kitchen

  • They tend to be short and thick, with a relatively tough skin, dry flesh, prominent seeds, a strong cucumber flavor, and some bitterness at the stem end and just under the skin, thanks to the presence of defensive chemicals called cucurbitacins that discourage pests.

    On Food and Cooking, The Science and Lore of the Kitchen

  • There may be good reasons to cultivate a taste for cucurbitacins, because recent studies have found that they may help slow the development of cancers.

    On Food and Cooking, The Science and Lore of the Kitchen

  • European varieties, which are mainly grown in the controlled environment of greenhouses, are typically long and slender, with a thin tender skin, moist flesh, unformed seeds due to an absence of pollinating insects, a milder cucumber flavor, and no bitterness breeders have eliminated the cucurbitacins.

    On Food and Cooking, The Science and Lore of the Kitchen

  • There may be good reasons to cultivate a taste for cucurbitacins, because recent studies have found that they may help slow the development of cancers.

    On Food and Cooking, The Science and Lore of the Kitchen

  • European varieties, which are mainly grown in the controlled environment of greenhouses, are typically long and slender, with a thin tender skin, moist flesh, unformed seeds due to an absence of pollinating insects, a milder cucumber flavor, and no bitterness breeders have eliminated the cucurbitacins.

    On Food and Cooking, The Science and Lore of the Kitchen

  • SHOHAT, B. and LAVIE, D. (1961) Studies on the antitumour effect of cucurbitacins.

    Chapter 5

  • He said that higher levels of cucurbitacins compounds are triggered by high temperature, wide temperature swings and also due to improper storage of vegetables.

    Analysis

  • The tetracyclic triterpinpoid cucurbitacins compounds are responsible for its bitterness and are highly toxic.

    Analysis

  • "Due to these factors the vegetable becomes over-mature which leads to development of toxic cucurbitacins compounds."

    Analysis

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