Cucumber (Cucumis sativus) is a member of the same family as melon, squash and pumpkins, the Cucurbitaceae family. Cucumber is commonly consumed in various cultures around the world. Cucurbitaceae family vegetables are characterised by their high water content. In this regard the very high water content of cucumber is accompanied by a very low total energy content. This makes cucumber an ideal food for those who do not want to consume excess calories. Medicinally cucumber is thought to possess a cleansing action via its ability to remove toxins from the body. Fresh cucumber is also used to cleanse the skin through its ability to reduce inflammation, for example in cases of sunburn. A number of phytochemicals that may contribute to these effects have been isolated from cucumber including cucurbitacins, cucumegastigmanes I and II, cucumerin A and B, vitexin, orientin, isoscoparin 2″-O-(6‴-(E)-p-coumaroyl) glucoside and apigenin 7-O-(6″-O-p-coumaroylglucoside).
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