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:

1. They are potent cathartics and laxatives.
2. May have anti-cancer activities.
3. Possess anti-inflammatory and analgesic effects.
4. Show antibacterial and anthelmintic properties.
5. Have hepatoprotective, cardioprotective, and anti-diabetic effects.