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Cucurbita — Ingredient · Foodgeist
Ingredient
Cucurbita
Cucurbita (Latin for gourd) is a genus in the gourd family Cucurbitaceae native to and originally cultivated in the Andes and Mesoamerica. The Cucurbita genus is an important source of human food and is used for other purposes such as beverages, medicine, oil, and detergent. Some
Cook with Cucurbita
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Cucurbita (Latin for gourd) is a genus in the gourd family Cucurbitaceae native to and originally cultivated in the Andes and Mesoamerica. The Cucurbita genus is an important source of human food and is used for other purposes such as beverages, medicine, oil, and detergent. Some Cucurbita species were brought to Europe after the discovery of America and are now used in many parts of the world. The plants, referred to as squash, pumpkin or gourd depending on species, variety and local parlance, are grown for their edible fruits and seeds. Real (bottle-)gourds, used as utensils or vessels, belong to the genus Lagenaria and are native to Africa. Lagenaria are in the same family and subfamily as Cucurbita, but different tribes.
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(s)-3-amino-2-methylpropanoate
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Kumquat
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“Cucurbitane-type triterpenes are known as bitter principles of cucurbitaceous plants, while some of the glycosides of triterpenes of this type are sweet tasting;”
“Pomiferin acted on the native structure of β-conglycinin and glycinin, generating a large number of small hydrolysis products with hydrophilic and hydrophobic characteristics.”
cucurbita→act on→native structure of β-conglycinin and glycinin
“The hydrolysates obtained with cucurbita showed residual structures that were almost intact and very similar to the substrate and contained a low number of small peptides.”