Healthy Food Cucumber, the Potential Free Radical Scavenger

By Kyle J. Norton

 Free radical scavengers are antioxidant which inhibit free radicals before they can induce a chain of domino’s reaction that has been found to cause protein, lipid and cell damage, leading to cell injury and cell death.

Most common free radical scavengers can be either produced by the host or from the dietary sources, including catalases, glutathione peroxidase, superoxide dismutase (SOD), vitamin A, C, and E.

Oxidative stress is imbalanced of the ratio of antioxidants and free radical. In other words, overexpression of free radicals and low levels of antioxidants in the body can lead to oxidative stress, a major cause of chronic diseases such as cardiovascular disease, diabetes, and cancer.
In a healthy individual, dietary, antioxidant and antioxidant enzymes produced by the liver are more than enough to counter free radicals produced from all sources.
However, for people with a weakened immune system, intake of antioxidant supplements may be necessary, and in chronic illness patients, antioxidant supplementation at an early stage of illness has been found to improve therapies.

Due to the complexity in treating chronic and critical illness patients, some researchers suggested that
professionals need to understand the mechanism of damage caused by free radicals and free radical scavengers protective activity for the treatment of varied pathological conditions.
The cucumber plant is a species of Cucumis Sativus, belongings to the family Cucurbitaceae and native to Western Asia. It is a creeping vine with roots in the ground and grows up with the support of frames.

With an aim to find a natural compound which processes anti-free radical overexpression, researchers investigated the aqueous fruit extract of Cucumis sativus L. anti-free radical scavenging activities.

In vitro, aqueous fruit extract at 250 and 500 μg/ml showed a significant effect in the inhibition of free radicals through scavenging activity.

Compared to other chemical compounds, The C. sativus fruit extract showed maximum antioxidant and at 500 μg/ml and 500 mg/kg, 

The efficacy of the extracts was attributed to the presence of flavonoids and tannins evidenced by preliminary phytochemical screening.

Additionally, in the comparison of carrot, cucumber, and broccoli seed flours extracted with 50% acetone for their free radical scavenging property researcher found that 

* Cucumber showed a strong free radical scavenging property against DPPH radical scavenging capacity, oxygen radical absorbing capacity, and hydroxyl radical (HO•) scavenging capacity secondary to the broccoli seed flour extract.

* in ABTS•+ scavenging capacity of 250 μmol TE/g, carrot showed a better effect compared to cucumber.

Based on the findings, Dr. Choe U, the lead scientist wrote in the final report, “The results might be used to promote the value-added utilization of these vegetable seed flours in improving human health”.

Taken altogether, cucumber may be used for the treatment of disease associated with oxidative stress, pending to the confirmation of the larger sample size and multicenter human study.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)

Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it’s news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada – Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) Free Radical Scavenging and Analgesic Activities of Cucumis sativus L. Fruit Extract by Kumar D1, Kumar S, Singh J, Narender, Rashmi, Vashistha B, Singh N. (PubMed)
(2) Chemical Compositions of Cold-Pressed Broccoli, Carrot, and Cucumber Seed Flours and Their in Vitro Gut Microbiota Modulatory, Anti-inflammatory, and Free Radical Scavenging Properties by Choe U1, Li Y1,2, Gao B2, Yu L1, Wang TTY, Sun J, Chen P, Liu J3, Yu L. (PubMed)
(3) Free radical scavengers in anaesthesiology and critical care by Milind S Hatwalne. (PMC)