The findings of a new study reveal that compounds in responsible for the bitter taste in cucumbers may be helpful in treating cancer and diabetes. University of California researchers identified the genes responsible for the intense bitter taste of wild cucumbers. That bitter flavor in wild cucurbits-the family that includes cucumber, pumpkin, melon, watermelon and squash-is due to compounds called cucurbitacins. The fruit and leaves of wild cucurbits ...
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titled Cucumber's Bitter Compounds can Kill Cancer Cells and Treat Diabetes.
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editor - Friday, November 28, 2014
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