Cucurbitacins in plant food
Hide / Show Abstract

Cucurbitacins in plant food

Poisoning due to Cucurbitaceous vegetables seems to be linked to intake of immensely bitter vegetables. The bitter and toxic compounds in these vegetables are cucurbitacins, which are well known in wild varieties of these food plants and their related species. The cultivated forms, on the other hand, have during cultivation been selected for being free of the bitter and toxic compounds. Occasionally, cultivars of cucurbitaceous food plants (e.g. squash) back-mutate and regain the ability to produce toxic amounts of cucurbitacins. This review summarises the information available on cucurbitacins in food plants of the family Cucurbitaceae, with the aim to lay down background information required to evaluate the potential risk of being intoxicated by cucurbitacins as a part of the safety assessment of cucurbitaceous food plants, and especially in relation to genetically modified Cucurbitaceous plants.

Click to Access: 
    http://oecd.metastore.ingenta.com/content/3806481e.pdf
  • PDF
  • http://www.keepeek.com/Digital-Asset-Management/oecd/agriculture-and-food/cucurbitacins-in-plant-food_tn2006-556
  • READ
 
Chapter
 

Studies of toxicity You do not have access to this content

English
Click to Access: 
    http://oecd.metastore.ingenta.com/content/3806481ec009.pdf
  • PDF
  • http://www.keepeek.com/Digital-Asset-Management/oecd/agriculture-and-food/cucurbitacins-in-plant-food/studies-of-toxicity_9789289335447-9-en
  • READ
Author(s):
Nordic Council of Ministers

Hide / Show Abstract

A number of investigators have studied the cytotoxicity of cucurbitacin aglycones on various types of cells. Much less is known about the cytotoxicity of cucurbitacin glycosides. Often the aim of the studies has been to identify compounds with therapeutic value. The results of some of these investigations are summarised in Table 4.