I am so excited to try these recipes, I am patiently waiting for my cucumbers to grow. They have flowers, but no fruit yet! Grow Cucumbers, GROW! I know I will soon have more than I can handle, but I do hope this happens soon cause I'm craving cucumbers! I just want to eat this off the page, it looks heavenly!
These recipes are from:
http://blogs.babble.com/family-kitchen
CUCUMBERS!
Marinated Cucumber Salad
Emeril’s Simple Cucumber Salad
Cucumber Salad at Epicurious
Ginger Cucumber Salad with Scallops – New York Times
Cucumber Salad with Yogurt and Pistachios
Creamy Cucumber Side Salad
CUCUMBER SANDWICHES
Cucumber Sandwiches with Egg and Mint – Martha Stewart
Cucumber Mint Tea Sandwiches
Cucumber and Lemony Dill Cream Cheese Tea Sandwiches
OTHER RECIPES
Quick Cucumber and Shiso Pickles
Easy Cucumber Tartine
Cucumber Limeade
Chilled Cucumber Soup Recipe
3 to 4 cucumbers peeled, seeded and cut into 2 inch pieces
1 garlic clove
¼ cup red onion
½ jalapeno seeded and stems removed
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon maple syrup
½ cup cold water
handful fresh mint leaves (between 6 and 10 depending on size)
dollop of light sour cream for garnish
Place all the ingredients in a blender and blend until smooth, about 2 minutes. Chill for 3 hours or overnight and serve in a chilled bowl with a dollop of sour cream and fresh mint sprig.
Refreshing Minty Watermelon Cucumber Popsicles
makes approximately six 5 oz. popsicles
1/2 cup fresh mint, leaves and stems
1/4 cup raw sugar
1/2 cup water
3 cups watermelon, seeds removed and cubed
1 cucumber, peeled and rough chopped
1/4 cup fresh squeezed lime juice
1 tablespoon lime zest
Bring the water to boil, add the sugar, and remove from heat. Add the mint leaves and stems, and press into the water. Cover, and steep for 15 minutes. Remove mint, being sure to squeeze out any excess liquid.
Meanwhile, puree the watermelon and cucumber separately. Add 2/3 of the simple syrup and 3 tablespoons lime juice to the watermelon mixture, and 1/3 of the syrup, lime zest, and 1 tablespoon of lime juice to the cucumber mixture.
Pour the cucumber mixture into popsicle molds, or paper Dixie cups. Allow the mixture to freeze for 30 minutes, and then pour in the watermelon mixture. After 30 minutes, add the popsicle sticks. Freeze ice pops overnight for best curing.
Tomato Cucumber Salad
Ingredients:
- 6 Roma or other medium-size tomatoes
- 4 Salad cucumbers or 1 long English
- 1/4 red onion
- 2 tbsp dill
- 1/4 cup white vinegar
- Salt and pepper
Method:
Cut the tomatoes in half, then cut each half into 6 pieces. Place in a large bowl.
Slice the cucumbers into coins, less than 1/8 of an inch thick.
Finely chop the dill.
Gently toss together all ingredients with a generous seasoning of salt and pepper. Let sit for 30 minutes before serving.
7 Perfect Pickle recipes
Cucumber Health Benefits
Info From: http://www.gardeningchannel.com
Because cucumbers, like watermelons, are 95% water, they keep the body hydrated and help regulate the body’s inner temperature. They also help the body flush out toxins.Leave the skin on. The skin contains a good amount of vitamin C, about 10% of the daily recommended allowance. If you do like your cucumbers peeled, the skin can be used to relieve sunburn and mild skin irritations, similar to aloe vera. There is some research indications that cucumbers can stimulate hair growth. Herbalists recommend cucumber juice to reduce puffiness around the eyes and to calm down acne.
Cucumbers can either relieve acid indigestion and heartburn or cause it, depending on the individual. They are a good source of dietary fiber.
Because it is rich in potassium and magnesium, it may help to lower blood pressure. Studies by DASH (Dietary Approaches to Stop Hypertension) show eating cucumbers can help lower blood pressure by 5.5 points in some hypertension prone individuals when coupled with a diet of low starch and lean proteins.
Other studies have shown that cucumbers, when eaten regularly, help to regulate uric acid, so it is great for prevention of certain kidney or bladder stones.
Cucumbers
Article from www.whfoods.com:
Next to tomatoes, cabbage, and onions, cucumbers are the fourth most widely cultivated vegetable in the world. They are enjoyed on virtually all continents and you will find them being incorporated into all types of cuisine.
Cucumbers are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin). Commercial production of cucumbers is usually divided into two types. "Slicing cucumbers" are produced for fresh consumption. "Pickling cucumbers" are produced for eventual processing into pickles. Slicing cucumbers are usually larger and have thicker skins, while pickling cucumbers are usually smaller and have thinner skins.
What's New and Beneficial About Cucumbers
- Researchers have long been familiar with the presence of unique polyphenols in plants called lignans, and these health-benefiting substances have been studied extensively in cruciferous vegetables (like broccoli or cabbage) and allium vegetables (like onion or garlic). Recent studies, however, have begun to pay more attention to the lignan content of other vegetables, including cucumbers. Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol--three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.
- Fresh extracts from cucumbers have recently been show to have both antioxidant and anti-inflammatory properties. While research in this area must still be considered preliminary--since it's only been conducted on animals in a lab setting--the findings are clear and consistent. Substances in fresh cucumber extracts help scavenge free radicals, help improve antioxidant status, inhibit the activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2), and prevent overproduction of nitric oxide in situations where it could pose health risks. It's highly likely that cucumber phytonutrients play a key role in providing these antioxidant and anti-inflammatory benefits, supporting health alongside of the conventional antioxidant nutrients--including vitamin C, beta-carotene, and manganeseâ€"of which cucumbers are an important source.
- As a member of the Cucurbitaceae family of plants, cucumbers are a rich source of triterpene phytonutrients called cucurbitacins. Cucurbitacins A, B, C, D and E are all contained in fresh cucumber. They have been the subject of active and ongoing research to determine the extent and nature of their anti-cancer properties. Scientists have already determined that several different signaling pathways (for example, the JAK-STAT and MAPK pathways) required for cancer cell development and survival can be blocked by activity of cucurbitacins. We expect to see human studies that confirm the anti-cancer benefits of cucumbers in the everyday diet.
Nutrients in
Cucumber
1.00 cup (104.00 grams)
Cucumber
1.00 cup (104.00 grams)
Nutrient%Daily Value
vitamin K21.3%
molybdenum6.9%
vitamin C4.8%
potassium4.3%
manganese4%
magnesium3.3%
tryptophan3.1%
vitamin B52.7%
Calories (15)0%
This chart graphically details the %DV that a serving of Cucumbers provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cucumbers can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Cucumbers, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
- Health Benefits
- Description
- History
- How to Select and Store
- Tips for Preparing and Cooking
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
Flavonoids
- apigenin
- a luleolin
- a quercetin
- a kaempferol
Lignans
- pinoresinol
- lariciresinol
- secoisolariciresinol
Triterpenes
- cucurbitacin A
- cucurbitacin B
- cucurbitacin C
- cucurbitacin D
Antioxidant & Anti-Inflammatory Benefits
Cucumbers are a valuable source of conventional antioxidant nutrients
including vitamin C, beta-carotene, and manganese. In addition,
cucumbers contain numerous flavonoid antioxidants, including quercetin,
apigenin, luteolin, and kaempferol. In animal studies, fresh extracts
from cucumber have been shown to provide specific antioxidant benefits,
including increased scavenging of free radicals and increased overall
antioxidant capacity. Fresh cucumber extracts have also been shown to
reduce unwanted inflammation in animal studies. Cucumber accomplishes
this task by inhibiting activity of pro-inflammatory enzymes like
cyclo-oxygenase 2 (COX-2), and by preventing overproduction of nitric
oxide in situations where it could increase the likelihood of excessive
inflammation.
Anti-Cancer Benefits
Research on the anti-cancer benefits of cucumber is still in its
preliminary stage and has been restricted thus far to lab and animal
studies. Interestingly, however, many pharmaceutical companies are
actively studying one group of compounds found in cucumber--called
cucurbitacins--in the hope that their research may lead to development
of new anti-cancer drugs. Cucurbitacins belong to a large family of
phytonutrients called triterpenes. Cucurbitacins A, B, C, D and E have
all been identified within fresh cucumber. Researchers have determined
that several different signaling pathways (for example, the JAK-STAT and
MAPK pathways) required for cancer cell development and cancer cell
survival can be blocked by activity of cucurbitacins. Eventually, we
expect to see human studies that confirm the anti-cancer benefits of
cucumbers when consumed in a normal, everyday meal plan.
A second group of cucumber phytonutrients known to provide anti-cancer benefits are its lignans. The lignans pinoresinol, lariciresinol, and secoisolariciresinol have all been identified within cucumber. Interestingly, the role of these plant lignans in cancer protection involves the role of bacteria in our digestive tract. When we consume plant lignans like those found in cucumber, bacteria in our digestive tract take hold of these lignans and convert them into enterolignans like enterodiol and enterolactone. Enterolignans have the ability to bind onto estrogen receptors and can have both pro-estrogenic and anti-estrogenic effects. Reduced risk of estrogen-related cancers, including cancers of the breast, ovary, uterus, and prostate has been associated with intake of dietary lignans from plant foods like cucumber.
Even though long, dark green, smooth-skinned garden cucumbers are familiar vegetables in the produce sections of most groceries, cucumbers actually come in a wide variety of colors, sizes, shapes and textures. You'll find white, yellow, and even orange-colored cucumbers, and they may be short, slightly oval, or even round in shape. Their skins can be smooth and thin, or thick and rough. In a technical sense, cucumbers are actually fruits, not vegetables. (Fruits are parts of flowering plants that come from the ovary.) But we've become accustomed to thinking and referring to cucumbers as vegetables.
All cucumbers belong to the botanical plant family called Curcubitaceae. This broad family of plants includes melons and squashes. The cucumbers we're most familiar with in the grocery store belong to the specific genus/species group, Cucumis sativus.
While there are literally hundreds of different varieties of Cucumis sativus, virtually all can be divided into two basic types: slicing and pickling. Slicing cucumbers include all varieties that are cultivated for consumption in fresh form. In the United States, commonly planted varieties of slicing cucumber include Dasher, Conquistador, Slicemaster, Victory, Comet, Burpee Hybrid, and Sprint. These varieties tend to be fairly large in size and thick-skinned. Their size makes them easier for slicing, and their thick skin makes them easier to transport in whole food form without damage. (In many other countries, however, slicing cucumbers may be smaller in size and may be much more thinly skinned.)
Pickling cucumbers include all varieties that are cultivated not for consumption in fresh form, but for processing into pickles. In the United States, commonly planted varieties of pickling cucumber include Royal, Calypso, Pioneer, Bounty, Regal, Duke, and Blitz. Some of these pickling varieties are black-spine types (in reference to the texture of their outer skin) and some are white-spine. While pickling cucumbers can always be eaten fresh, their smaller size and generally thinner skins make them easier to ferment and preserve/jar.
Pickling is a process than can be used for many different foods. It's not limited to cucumbers and or even to the vegetable food group. In general, the word "pickling" refers to a method of preventing food spoilage that involves soaking in a liquid and/or fermenting.
While the language used to describe pickles can be very confusing, there are only two basic types of pickles: fermented and non-fermented. Fermenting is a process in which fresh foods (in this case cucumbers) are allowed to soak in a solution for an extended period of time that allows microorganisms to make changes in the food. Among these changes is a build-up of lactic acid that serves to protect the pickles from spoilage. When fermented in an appropriate solution, fresh foods like cucumbers can be transformed in a way that greatly increases their shelf life. Cucumbers are typically fermented in brine (water that's been highly saturated in salt). In fact, the word "pickle" actually comes from the Dutch "pekel" meaning brine. Alongside of salt, pickling brines often contain other ingredients, including vinegar, dill seed, garlic, and lime (calcium hydroxide or calcium oxide). "Dill pickles" get their name from the addition of dill seed to the brine. "Kosher dills" are brined not only with dill, but also with garlic. (One important note in this regard: "kosher dills" are not necessarily pickled cucumbers that have been prepared according to kosher dietary laws. The word "kosher" in their name often refers to a general style of preparation in which a good bit of garlic has been used in the brining process. If you are seeking pickles that have been prepared according to kosher dietary laws, look for "certified kosher" on the label, not just "kosher" or "kosher-style.")
Fermented pickles are often called "brined pickles," but here's where confusion can set it. These two terms aren't truly interchangeable since some brined pickles are "quick brined" and haven't been given time for fermentation. When pickles are "quick brined," the brining solution usually contains a significant amount of vinegar, and it's this added vinegar that prevents the pickles from spoiling, not build up of lactic acid through the microbial fermentation process. Non-fermented pickles of all kinds - often referred to as "quick pickled" - rely on the addition of vinegar or another highly-acidic solution to prevent spoilage. "Quick pickling" with the use of vinegar can be accomplished in a matter of days. Pickling by fermentation usually takes a minimum of several weeks. If you would like to learn more about how pickled cucumbers compare in nutritional value to raw cucumbers, see this Q+A .
While genetically engineered cucumbers do exist, genetic engineering is not responsible for the existence of seedless varieties of cucumbers. Through a natural process called parthenogenesis, cucumber plants can fruit without pollen. In the absence of pollen, seeds do not develop in the fruit. While some people have a personal preference for seedless cucumbers, it's worth remembering that cucumber seeds are rich source of cucumber nutrients that are sometimes absent in the pulp and skin.
Sometimes you will hear the word "gherkin" being used to refer to cucumbers and pickles. This word can be used to describe a variety of cucumber that comes from the same plant species (Cucumis sativus) that is the source of most other cucumber varieties found in the grocery. But the term "gherkin" can also be used to describe a cucumber variety that comes from a different species of plant (Cucumis anguiria).
Cucumber plants naturally thrive in both temperate and tropical environments, and generally require temperatures between 60-90°F/15-33°C. For this reason, they are native to many regions of the world. In evolutionary terms, the first cucumbers were likely to have originated in Western Asia (and perhaps more specifically in India) or parts of the Middle East. Cucumbers are mentioned in the legend of Gilgamesh--a Uruk king who lived around 2500 BC in what is now Iraq and Kuwait. It was approximately 3,300 years later when cucumber cultivation spread to parts of Europe, including France. And it was not until the time of the European colonists that cucumbers finally appeared in North America in the 1500's.
Today, the states of Florida and California are able to provide U.S. consumers with fresh cucumbers for most of the year (from March through November). Imported cucumbers from Mexico are commonly found in groceries during the winter months of December, January, and February. In California alone, about 6,600 acres are planted with slicing cucumber varieties and 4,400 with pickling cucumbers. Worldwide, China is by far the largest producer of cucumbers, and provides about two-thirds of the global supply. Iran, Turkey, Russia, Egypt, Spain, Mexico, the Ukraine, Japan, Indonesia, and the U.S. all participate in the world cucumber market, with an especially high number of exports coming from Iran, Mexico, and Spain. Annual production of cucumbers worldwide is approximately 84 billion pounds.
Since cucumbers can be very sensitive to heat, you'll be on safer grounds if you choose those that are displayed in refrigerated cases in the market. They should be firm, rounded at their edges, and their color should be a bright medium to dark green. Avoid cucumbers that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips.
We address the issue of seeds and skins in our "Healthiest Way of Preparing Cucumbers" section below. But during the selection process, you may find it helpful to know that thin-skinned cucumbers will generally have fewer seeds than those that are thick-skinned.
While we always recommend purchase of certified organic foods, cucumbers are a food that may merit special consideration when you are deciding whether to purchase conventional versus organic. Cucumbers do not appear on the Environmental Working Group's 2011 list of conventionally grown fruits and vegetables that are most contaminated with pesticide residues, but recent research studies suggest that conventionally grown cucumbers may be more susceptible to heavy metal contamination than other vegetables.
Cucumbers should be stored in the refrigerator where they will keep for several days. If you do not use the entire cucumber during one meal, place it in a tightly sealed container so that it does not become dried out. For maximum quality, cucumber should be used within one or two days. Cucumbers should not be left out at room temperature for too long as this will cause them to wilt and become limp.
Tips for Preparing Cucumbers
Two common questions about cucumbers involve consumption of their
skin and their seeds. There are several facts you need to know before
making your decision about consumption of cucumber skins and seeds.
First, it is important to remember that the skins and seeds of cucumbers
are both rich in nutrients. In fact, the nutrient richness of both
plant parts is significantly higher than the flesh. For this reason,
consumption of both skins and seeds is desirable from a nutritional
standpoint. Both conventionally grown and organically grown cucumbers
may have been waxed. However, the only waxes that can be used on
organically grown cucumbers are non-synthetic waxes, and these waxes
must be free of all chemical contaminants that are prohibited under
organic regulations. Conventionally grown cucumbers may be waxed with
synthetic waxes that contain unwanted chemical contaminants. For these
reasons, we recommend leaving the skin of organically grown cucumbers
intact regardless of whether the organically grown cucumber has been
waxed. For conventionally grown cucumbers, we recommend removal of the
waxed skin. For conventionally grown cucumbers that have not been waxed,
we don't have a good research basis for recommending either removal or
non-removal of the skin. However, if you do decide to consume the skin
of a non-waxed, conventionally grown cucumber, we recommend thorough
washing of the whole cucumber under cool running water while gently
scrubbing with a natural bristle brush.
Some people have a personal preference for removal of cucumber seeds, and we respect this preference. The seeds can easily be removed from a cucumber if it's cut lengthwise and the tip of a spoon is used to gently scoop out the seeds. Our general recommendation, however, is to keep and consume the seeds, since they are an unusually rich source of nutrients. Getting optimal nourishment from your cucumbers while minimizing your health risks will mean choosing organically grown cucumbers over conventionally grown varieties.
A Few Quick Serving Ideas
- Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads.
- Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette.
- For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste.
- Add diced cucumber to tuna fish or chicken salad recipes.
WHFoods Recipes That Feature Cucumbers
- Healthy Chef's Salad with Walnuts and French Dressing
- Healthy Chicken Caesar Salad
- Healthy Veggie Salad
- Salad Nicoise
- Salmon, Cucumber, Dill Salad
- Seared Tuna Salad
- Seafood Gazpacho
- Salmon with Cucumber Chili Salad
- 5-Minute Cold Cucumber Salad
- Cucumber Seaweed Salad
- Minted Garbanzo Bean Salad
- Vegetable Appetizer 2
- Vegetable Appetizer 4
- Garlic Dip with Crudites
- Tahini and Crudites
Cucucmbers and Pesticide Residues
Virtually all municipal drinking water in the United States contains
pesticide residues, and with the exception of organic foods, so do the
majority of foods in the U.S. food supply. Even though pesticides are
present in food at very small trace levels, their negative impact on
health is well documented. The liver's ability to process other toxins,
the cells' ability to produce energy, and the nerves' ability to send
messages can all be compromised by pesticide exposure. According to the
Environmental Working Group's 2012 report "Shopper's Guide to Pesticides
in Produce," cucumbers are among the 12 foods
on which pesticide residues have been most frequently found. Therefore,
individuals wanting to avoid pesticide-associated health risks may want
to avoid consumption of cucumbers unless they are grown organically.
Cucumbers and Wax Coatings
As described above in our Healthiest Way of Preparing Cucumbers
section, cucumbers (like other fragile vegetables) may be waxed to
protect them from bruising during shipping. Both conventionally grown
and organically grown cucumbers may be waxed. However, the only waxes
that can be used on organically grown cucumbers are non-synthetic waxes,
and these waxes must be free of all chemical contaminants that are
prohibited under organic regulations. Conventionally-grown cucumbers may
be waxed with synthetic waxes that contain unwanted chemical
contaminants. In addition, other compounds, including ethyl alcohol,
milk casein, and soaps may be added to synthetic waxes for
consistency, "film" formation, and improved flow of wax onto the
cucumber. Individuals concerned about any of these factors would do best
to purchase organically grown cucumbers.
Cucumbers provide us with a variety of health-supportive phytonutrients. Included among these phytonutrients are flavonoids (apigenin, luteolin, quercetin, and kaempferol), lignans (pinoresinol, lariciresinol, and secoisolariciresinol), and triterpenes (cucurbitacins A, B, C, and D).
Cucumbers are an excellent source of anti-inflammatory vitamin K. They are also a very good source of the enzyme-cofactor molybdenum. They are also a good source of free radical-scavenging vitamin C; heart-healthy potassium and magnesium, bone-building manganese, and energy-producing vitamin B5. They also contain the important nail health-promoting mineral silica.
For an in-depth nutritional profile click here: Cucumbers.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an
in-depth nutritional profile for Cucumbers
is also available. This profile includes information on a full array of
nutrients, including carbohydrates, sugar, soluble and insoluble fiber,
sodium, vitamins, minerals, fatty acids, amino acids and more.
Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high
concentration of nutrients for the calories they contain, we created a
Food Rating System. This system allows us to highlight the foods that
are especially rich in particular nutrients. The following chart shows
the nutrients for which this food is either an excellent, very good, or
good source (below the chart you will find a table that explains these
qualifications). If a nutrient is not listed in the chart, it does not
necessarily mean that the food doesn't contain it. It simply means that
the nutrient is not provided in a sufficient amount or concentration to
meet our rating criteria. (To view this food's in-depth nutritional
profile that includes values for dozens of nutrients - not just the ones
rated as excellent, very good, or good - please use the link below the
chart.) To read this chart accurately, you'll need to glance up in the
top left corner where you will find the name of the food and the serving
size we used to calculate the food's nutrient composition. This serving
size will tell you how much of the food you need to eat to obtain the
amount of nutrients found in the chart. Now, returning to the chart
itself, you can look next to the nutrient name in order to find the
nutrient amount it offers, the percent Daily Value (DV%) that this
amount represents, the nutrient density that we calculated for this food
and nutrient, and the rating we established in our rating system. For
most of our nutrient ratings, we adopted the government standards for
food labeling that are found in the U.S. Food and Drug Administration's
"Reference Values for Nutrition Labeling."
Read more background information and details of our rating system.
| Cucumber 1.00 cup 104.00 grams 15.60 calories | ||||
| Nutrient | Amount | DV (%) | Nutrient Density | World's Healthiest Foods Rating |
|---|---|---|---|---|
| vitamin K | 17.06 mcg | 21.3 | 24.6 | excellent |
| molybdenum | 5.20 mcg | 6.9 | 8.0 | very good |
| vitamin C | 2.91 mg | 4.8 | 5.6 | good |
| potassium | 152.88 mg | 4.4 | 5.0 | good |
| manganese | 0.08 mg | 4.0 | 4.6 | good |
| magnesium | 13.52 mg | 3.4 | 3.9 | good |
| tryptophan | 0.01 g | 3.1 | 3.6 | good |
| vitamin B5 | 0.27 mg | 2.7 | 3.1 | good |
| World's Healthiest Foods Rating | Rule |
|---|---|
| excellent | DV>=75% OR Density>=7.6 AND DV>=10% |
| very good | DV>=50% OR Density>=3.4 AND DV>=5% |
| good | DV>=25% OR Density>=1.5 AND DV>=2.5% |
- Abiodun OA. Comparative Studies on Nutritional Composition of Four Melon Seeds Varieties. Pakistan Journal of Nutrition Year: 2010 Vol: 9 Issue: 9 Pages/record No.: 905-908. 2010.
- Ghebretinsae AG, Thulin M and Barber JC. Relationships of cucumbers and melons unraveled: molecular phylogenetics of Cucumis and related genera (Benincaseae, Cucurbitaceae). Am J Bot. 2007 Jul;94(7):1256-66. 2007.
- Hong SH, Choi SA, Yoon H, et al. Screening of Cucumis sativus as a new arsenic-accumulating plant and its arsenic accumulation in hydroponic culture. Environ Geochem Health. 2011 Jan;33 Suppl 1:143-9. Epub 2010 Oct 31. 2011.
- Kumar D, Kumar S, Singh J, et al. Free Radical Scavenging and Analgesic Activities of Cucumis sativus L. Fruit Extract. J Young Pharm. 2010 Oct;2(4):365-8. 2010.
- Lee DH, Iwanski GB, and Thoennissen NH. Cucurbitacin: ancient compound shedding new light on cancer treatment. Scientific World Journal. 2010 Mar 5;10:413-8. Review. 2010.
- Martinez L, Thornsbury S, and Nagai T. National and international factors in pickle markets. Agricultural Economics Reports, No, 628, October 2006. Department of Agricultural Economics, Michigan State University, East Lansing, MI. 2006.
- Milder IEJ, Arts ICW, van de Putte B et al. Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. Br J Nutr 2005, 93:393-402. 2005.
- Nema NK, Maity N, Sarkar B et al. Cucumis sativus fruit-potential antioxidant, anti-hyaluronidase, and anti-elastase agent. Arch Dermatol Res. 2011 May;303(4):247-52. Epub 2010 Dec 14. 2011.
- Rios JL, Recio MC, Escandell JM, et al. Inhibition of transcription factors by plant-derived compounds and their implications in inflammation and cancer. Curr Pharm Des. 2009;15(11):1212-37. Review. 2009.
- Rios JL. Effects of triterpenes on the immune system. J Ethnopharmacol. 2010 Mar 2;128(1):1-14. Epub 2010 Jan 14. Review. 2010.
- Schrader WL, Aguiar JL, and Mayberry KS. Cucumber Production in California. Publication 8050. (2002). University of California Agricultural and Natural Resources, Davis, CA. 2002.
- Sebastian P, Schaefer H, Telford IR, et al. Cucumber (Cucumis sativus) and melon (C. melo) have numerous wild relatives in Asia and Australia, and the sister species of melon is from Australia. Proc Natl Acad Sci U S A. 2010 Aug 10;107(32):14269-73. Epub 2010 Jul 23. 2010.
- Tang J, Meng X, Liu H et al. Antimicrobial activity of sphingolipids isolated from the stems of cucumber (Cucumis sativus L.). Molecules. 2010 Dec 15;15(12):9288-97. 2010.
- Thoennissen NH, Iwanski GB and Doan NB. Cucurbitacin B Induces Apoptosis by Inhibition of the JAK/STAT Pathway and Potentiates Antiproliferative Effects of Gemcitabine on Pancreatic Cancer Cells. Cancer Res 2009;69(14):5876–84. 2009.
