African cucumis sp.

Introduction:
The roots and fruits of the wild African Cucumis contain Cucurbitacins, a very bitter principle. Some pharmacological properties of Cucurbitacins:

1. Cucurbitacins relieve liver damage
2. Promote body immunity
3. Cucurbitacins are anti-carcinogenic

Properties:
The leaves, fruits and roots of the wild African Cucumis contain Cucurbitacins. Quin, in the first investigation of these plants, extracted an amorphous, bitter-tasting, crude toxin of C. myriocarpus subsp. myriocarpus and C. africanus fruit. Later, Rimington isolated a bitter substance cucumin (C27H40O9) from ripe fruits of these two species and a closely related compound, leptodermin (C27H38O8) from the ripe fruits of C. myriocarpus subsp. leptodermis. Cucumins and leptodermin consist mainly of cucurbitacin A together with some impurities and small quantities of cucurbitacin D.

Several of these oxygenated, tetracyclic triterpenes and their glycosides, or Cucurbitacins as they are commonly known, have been isolated from the wild South African species. For example, cucurbitacin A (C28H40O8) from C. myrocarpus subsp. myrocarpus and subsp. leptodermis, and cucurbitacin B occurs most often of the bitter principles. The bitter principle content is usually highest in the fruit and roots. Cucurbitacins are amongst the bitterest substances known to man. The African Cucumis is rich in vitamin C.

Recorded Medicinal uses:
The African Cucumis has similar properties to the Pedicellus Melo, (Chinese name: Tian Gua Di) which is used to remove lumps, eliminate fluid and relieve jaundice, acute and chronic viral hepatitis, hepatocirrhosis, liver cancer, persistent dyspepsia and epilepsy due to wind-phlegm.

Cucumis anguira L. var. longipes A. Meeuse is used as food in Tanganyika. The Bemba of northern Zimbabwe eat the fruit, raw or cooked, as a vegetable.

The Xhosa use the Cucumis africanus L. f. as a medicine. The Zulu administer a warm water infusion of the fruit pulp as an enema for the relief of lumbago. The Indian community in Natal, use the boiled leaf as a poultice. In Tropical Africa the seed is a roundworm remedy. The Pedi use the young leaf as a potherb. The early whites in the Cape used the fruit in making pickles.

The Shangaan use the Cucumis africanus L. f. for ceremonial purposes. The root of Cucumis sp. is left to soak in cold water for the treatment of gonorrhoea. When heat is applied to this remedy, the properties change, and this remedy is used to induce diarrhea in patients suffering from constipation.

Cucumis dipsaceus Ehrenb. is used as food in Nyasaland and Tanganyika. The seed contains a saponin. The southern Sotho use a decoction of the fruit Cucunis dissectifolius Naud. as an enema for diarrhea. The Sotho also administer a preparation of the root for the treatment of tumors.

Cucumis melo L. is the ordinary melon or sweet melon in South Africa, often referred to as cantaloupe. The Pedi use the leaf as a potherb and relish and the fruit as a vegetable and relish. The cooked leaf is used by the Sukuma of Tanganyika. In Italy the seed is used as an emollient and refreshing medicine. The root has been used as an emetic and as a diuretic.

The southern Sotho use fruit pulp of Cucumis myriocarpus Naud. as a purgative. The Zulu use the raw fruit as a local application to boils. The fruit is generally used in South Africa as an emetic. The Kwena and the Tswana administer the plant with milk to the dog for the relief of vomiting. The plant is used medicinally in Tanganyika but no details are available.

Cucumis sativus L. is used by the Europeans in South Africa as an anthelmintic (medicine acting against parasitic worms). The fruit is often eaten as a salad, as a cooked vegetable and as a pickle. This plant is also used medicinally in Angola but no details were found.

The fruit and leaves of some wild Cucumis are said to be poisonous.

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