Cucumber

Cucumis sativus 黃瓜 오이 (Korean)

Family / Genus: Order Cucurbitales · Family Cucurbitaceae · Genus Cucumis
Origin: Northern India, the Himalayas. Established in Korea during the Three Kingdoms period, listed as hogwa
Edible Parts: Unripe fruit (main) · flowers · leaves (medicinal) · seeds
Korean Growing Season: Transplant outdoors Apr–May, harvest Jun–Sep; year-round under cover

Full Crop Guide

Spices for targeting gut microbiome: dietary polyphenols as microbial modulators (including cucumber polyphenols)

Crowe-White KM, 2026, Nutrition Reviews

PMID 42186278
Cucurbitacin B biosynthesis in melon/cucumber: bitter taste and bioactive role

Wang S, 2026, Plant Physiology

PMID 42184345
Polyphenol extraction and encapsulation to improve bioavailability from plant by-products including cucumber peel

Mahajan A, 2026, Critical Reviews in Food Science and Nutrition

PMID 42184146
Polyphenols: antioxidant, anti-inflammatory, anticancer properties

Al Awawdeh S, 2026, World Journal of Microbiology and Biotechnology

PMID 42184066
Efficacy of botanical extracts for knee osteoarthritis: network meta-analysis (including cucumber-related)

Yan C, 2025, Frontiers in Pharmacology

PMID 41126953
Effectiveness of Cucumis sativus L. Supplementation on Mild to Moderate Joint Pain: A Randomized, Double-Blind, Placebo-Controlled Study

Hausenblas HA, 2025, Cureus

PMID 41040766 · DOI