Evaluating Cucumber Fruit as a Health-giving Vegetable

Year 2019, Volume: 8 Issue: 1, 13 - 16, 30.06.2019

Muharrem Ergun Zahide Süslüoğlu

Abstract

Cucumber vegetable (Cucumis sativus L.) is one of the very widely cultivated
agricultural crops not only in Turkey but in the World as well. Cucumber has
become a very popular fruit especially, in the Western Countries due to its
high water and low calorie contents. The vegetable has been using in
traditional medicine in India and China since ancient times. The fruit
cosmetically used for nourishing the skin. The fruit has a soothing effect
against skin irritations, swellings and sunburns. The fruit also carries
refrigerant, haemostatic and tonic properties. A number of bioactive compounds
have been found in cucumbers including cucurbitacins, cucumegastigmanes I and
II, cucumerin A and B, vitexin, orientin, etc. This review explores
phytochemical and pharmacological facts of cucumber fruits and points out some
their therapeutic potential.

Keywords

Functional food, medicinal plant, folk medicine, anti-aging

Hıyar Meyvesinin Şifalı Bir Sebze Olarak Değerlendirilmesi

Abstract

Hıyar
sebzesi hem dünyada hem de Türkiye’de oldukça yüksek miktarda üretilen tarımsal
ürünlerden bir tanesidir. Hıyar yüksek su içeriği ve düşük kalori değeri ile
Batı Ülkeleri’nde popüler bir sebze haline gelmiştir. Sebze Hindistan ve Çin’de
uzun zamandır halk hekimliğinde kullanılmaktadır. Kozmetik olarak, hıyar
meyvesi özellikle cilt besleyici olarak kabul görmektedir. Hıyar meyvesi
tahriş/kaşıntı, şişme ve güneş yanıklığına karşı deride rahatlatıcı bir etkiye
neden olabilmektedir. Hıyar ayrıca serinletici, tonik ve kanama durdurucu
etkiye sahiptir. Hıyarlardan kukurbitasin, cucumegastigman I and II, cucumerin
A and B, vitexin, orientin gibi çok sayıda biyoaktif bileşenler izole
edilmiştir. Bu derleme ile hıyarın fitokimyasal ve farmakolojik özelliğini
incelenmiş ve terapötik potansiyeline dikkat çekilmiştir.     

Keywords

Fonsiyonel gıda, tıbbi bitki, halk hekimliği, yaşlanma geciktirici

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