CUCUMBER EXTRACT

The cucumber is a plant belonging to the species Cucumis sativus of the family Cucurbitaceae. This plant is cultivated mainly for its edible fruit.

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Active Ingredients Flavonoids, Vitaminler (C, K), cucurbitacins, polysaccharides, minerals (potassium, magnesium), electrolytes, antioxidants

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The cucumber is a plant belonging to the species Cucumis sativus of the family Cucurbitaceae. This plant is cultivated mainly for its edible fruit. Cucumber is an annual plant with creeping and climbing stems. The leaves are large, petiolate and slightly hairy; the flowers are yellow. The fruit is usually cylindrical, smooth-surfaced and light green in colour, but may vary in size and colour depending on the variety. Cucumbers are rich in water and have a mild flavour, they are mostly eaten raw but can also be used for pickling. This plant prefers warm climates and requires plenty of water. It can be grown from seed and seed is usually sown in spring. Cucumbers need regular watering and good drainage as their root system spreads over a large area of the surface. In general, cucumber is a popular choice for horticulture and agriculture and has a wide range of uses.

Major Active Ingredients and Proportions

Cucumber (Cucumis sativus) is known for its high water content of over 95% and low calories. At the same time, it also attracts attention with its vitamins, minerals and antioxidants. This useful vegetable is an important source of vitamin C (2-5%), vitamin K (3-6%), potassium (1-2%) and magnesium (0.5-1%). Cucumber also contains bitter compounds known as cucurbitacins; concentrations of these compounds range from 0.1-0.5% and may have anti-inflammatory and anti-cancer properties. High amounts of dietary fibre (0.5-1%), flavonoids (0.5-1%), carotenoids (0.1-0.2%) and other polyphenols found in the skin of the fruit increase the antioxidant capacity of cucumber.

Furthermore, other important phytonutrients found in cucumber include lignans (pinoresinol, lariciresinol and secoisolariciresinol). These components contribute to the positive effects of cucumber on health, and species such as cucurbitacin E and B, which have various biological effects, are also noteworthy. In terms of organic acids, cucumbers contain citric acid and malic acid in particular; the total content of these acids usually ranges between 0.1% and 0.5% and contributes to the refreshing taste of the fruit. This diversity makes cucumber an attractive option both for consumption as a food and for enjoying its health benefits.