Cucurbitacins may be a taste deterrent in plants foraged by some animals and in some edible plants preferred by humans, such as cucumbers and zucchinis.[1] In laboratory research, cucurbitacins have cytotoxic properties and are under study for their potential biological activity.[2][3]
^Kapoor S (May 2013). "Cucurbitacin B and its rapidly emerging role in the management of systemic malignancies besides lung carcinomas". Cancer Biotherapy & Radiopharmaceuticals. 28 (4): 359. doi:10.1089/cbr.2012.1373. PMID23350897.
^Chen JC, Chiu MH, Nie RL, Cordell GA, Qiu SX (June 2005). "Cucurbitacins and cucurbitane glycosides: structures and biological activities". Natural Product Reports. 22 (3): 386–99. doi:10.1039/b418841c. PMID16010347.