Biological Components in Cucumbers (Cucumis Sativus L.): Implications for Pickle Manufacturing and Health Benefits in Fresh and Processed Varieties

Abstract

This comprehensive review delves into the botanical intricacies of Cucumis sativus L., commonly known as cucumbers, and their pivotal role in pickle production within the realm of food science. The investigation systematically scrutinizes the health benefits associated with both unprocessed and processed cucumber varieties, shedding light on the intrinsic bioactive elements present in cucumbers and their potential contributions to human well-being. Emphasizing a meticulous exploration of the molecular interplay, the review unveils the complex mechanisms that underlie the purported health advantages of cucumbers. Phytochemical constituents, such as antioxidants and anti-inflammatory agents, are scrutinized for their potential implications in promoting wellness. By synthesizing scientific literature and empirical evidence, the review not only serves as a valuable resource for researchers but also extends practical insights for professionals in nutrition and food science. The bridging of theoretical understanding with practical applications distinguishes this review, offering a nuanced perspective on the molecular facets of cucumber compounds. Its implications extend beyond academic discourse, influencing considerations in food processing strategies and dietary recommendations. In essence, this review seeks to unravel the scientific intricacies of cucumber bioactive elements, providing a substantive foundation for comprehending their potential health benefits, especially in the context of pickled cucumber consumption.