Cucurbitacins are naturally occurring triterpenes found in plants, mostly in 
Cucurbitaceae family. Being classified as plant steroids, they are toxic alkaloids produced by plants to defend themselves against diseases.
Subtypes:
There are many subtypes of cucurbitacins, with cucurbitacin A, cucurbitacin B, cucurbitacin C, cucurbitacin D, and cucurbitacin E being the most researched ones.
Food Sources:
Fruits: melons (cantaloupe, honeydew melon, watermelon, winter melon, and canary melon).
Vegetables: cucumber, gourds, luffa (Chinese okra), pumpkin, and squash.
Health Benefits:
- They are potent cathartics and laxatives.
- May have anti-cancer activities.
- Possess anti-inflammatory and analgesic effects.
- Show antibacterial and anthelmintic properties.
- Have hepatoprotective, cardioprotective, and anti-diabetic effects.
