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13Zucchini (lat. Cucúrbita pépo)
Eliseeva Tatyana, editor-in-chief of the EdaPlus.info project Yampolsky Alexey, nutritionist
E-mail: eliseeva.t@edaplus.info, yampolsky.a@edaplus.info
Abstract. The article discusses the main properties of zucchini and its effect on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the vegetable are indicated, the use in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of zucchini on the human body under certain medical conditions and diseases are analyzed separately. The scientific foundations of diets with its use are considered.
Key words: zucchini, benefits, harm, beneficial properties, contraindications Beneficial features
Table 1. Chemical composition of zucchini (according to Food+ data ).
Main substances (g / 100 g): Raw zucchini
Water 94.60
Sugar 1.7
Alimentary fiber 1.1
Squirrels 1.2
Fats 0.2
Calories (kcal) 16-27
Macro- and microelements (mg/100 g):
Potassium 262
Sodium ten
Phosphorus 38
Calcium fifteen
Magnesium 17
Iron 0.4
Zinc 0.3
Copper 0.1
Manganese 0.2
Vitamins (mg/100 g):
Vitamin C 17
Vitamin PP (niacin) 0.5
Vitamin B6 0.2
Vitamin B2 (riboflavin) 0.1
Vitamin B1 (thiamine) 200 IU
Vitamin A 200 IU
Vitamin E 0.1
Vitamin K 4.3 mcg
Vitamin B5 (pantothenic acid) 0.2
Vitamin B9 (folic acid) 29 mcg
The table shows that zucchini is rich in vitamins B1, B2, PP (niacin, or nicotinic acid), but there is especially a lot of vitamin C in it. In zucchini (a variety of zucchini bred by Italian breeders), the content of vitamin C is even higher. In addition, zucchini contains folic, pantothenic acids. Potassium is distinguished from mineral salts by its relatively high concentration.
The nutritional value of this product is also associated with the presence of easily digestible carbohydrates in the pulp of greens (unripe fruits). In young zucchini, approximately 2-2.5% sugars, 56% dry matter. As the fruits ripen, the amount of sugars increases, but the amount of carotene also increases markedly. According to the content of this substance, mature yellow-fruited zucchini is ahead of carrots. In addition, the skin of these yellow squash is rich in the antioxidants lutein and zeaxanthin. But since the skin of the "old" fruits coarsens and becomes unusable, young yellow zucchini are chosen for healthy food.
Changes the concentration of certain substances in vegetables and the heat treatment of the product. So, for example, in boiled zucchini, the amount of vitamin A increases, which even in a raw vegetable reaches (depending on the variety) 40% of the daily requirement.
Zucchini seeds contain about 45-50 mg of Omega-3, which is about 3.5 times more than eggplant. At the same time, omega-6 in squash seeds is much less than in eggplant - 2.25 times.
Medicinal properties
In zucchini, unlike, for example, eggplant, there is very little coarse dietary fiber (4% versus eggplant 14%), which makes them an excellent dietary product that can and should be included in the diet of people with gastrointestinal diseases and patients who have undergone surgery on organs digestion. For the same reason, both old people and babies can eat this vegetable (complementary foods in the form of a monocomponent puree are usually introduced from 6 months, and after a year they try to give boiled zucchini).
The diuretic properties of this product make it possible to include it in therapeutic programs during the treatment of kidneys, gout. Potassium in the composition ensures normal salt metabolism and removal of excess fluid from the body. In this case, there are zucchini, preferably with a peel, without using salt and oil during cooking.
Pectins cleanse the body of toxins and "bad" cholesterol, which at the same time becomes the prevention of atherosclerosis. Also, zucchini is recommended to be actively consumed after antibiotic treatment. Pectins protect the gastrointestinal tract from damage and help strengthen blood vessels and the heart.
Zucchini fruits contain specific enzymes that ensure the transition of protein compounds into a soluble state, which is important for people suffering from liver diseases. In addition, they contribute to the separation of bile, which can be used to prevent gallbladder diseases.
Squash "derivatives" also have medicinal properties:
• juice is drunk to improve the quality of sleep and improve the state of the nervous system;
• decoction of flowers is used to treat purulent wounds and some skin diseases;
• unroasted seeds drive out worms (in order for the seeds to retain their effectiveness, they should not be fried, but they can be dried a little in the oven).
The skin of yellow eggplant (about 3-10 times more than the flesh) contains a high concentration of lutein and zeaxanthin, which prevent eye diseases and are generally good for vision [1] . At the same time, like other antioxidants, they neutralize the negative effects of free radicals, protecting cells from damage.
In 2015, at the American Association for Cancer Research Annual Meeting, the findings of a research group were presented, according to which patients with cancer of the neck and head should eat certain foods containing sulforaphane, which include zucchini. Scientists claim that zucchini (along with broccoli and watercress) qualitatively reduces the risk of developing cancer of the larynx and pharynx in people undergoing treatment for malignant tumors of the neck and head. A similar effect was recorded not only in laboratory mice, but also in healthy human volunteers, who, with the help of regular consumption of vegetable juice, acquired protective mechanisms that prevent the formation of cancer.
Use in medicine
In clinical pharmacology, zucchini (along with pumpkins, eggplants and cucumbers) is recommended to maintain anabolic processes in diabetes mellitus. When immunotherapy for type 1 diabetes mellitus, it should be borne in mind that the glycemic index of a product is not a constant value, depending on the combination of neighboring products, the method of preparation, the temperature of the dish during meals, and other factors. Therefore, the low glycemic index characteristic of raw zucchini will increase if they are stewed.
Despite the pharmacological potential of zucchini, this product, however, has so far attracted the attention of manufacturers, not of drugs, but of dietary supplements and vitamins. So, in an extensive reference book of biologically active additives, a preparation is described that includes cryopowders of zucchini and carrots. The agent is declared as an antioxidant, anti-inflammatory and diuretic, capable of preventing the development of urolithiasis and, in particular, preventing the formation of the most common type of calcium oxalate stones. The instruction recommends the use of dietary supplements for inflammatory diseases of the urinary system and kidneys, for nephrolithiasis and renal colic.
In folk medicine
Useful properties of zucchini traditional medicine revealed gradually. Healers have appreciated the delicate texture of this product and the ability to stimulate bowel function without causing stomach irritation. The soft dietary fiber of zucchini in folk recipes is still designed to absorb "excess" water, toxins, cholesterol and remove them from the body. Due to this, zucchini is recommended for the elderly, in whose diet they provide prevention of atherosclerosis, improve the secretion and motor function of the gastrointestinal tract, and have a beneficial effect on hematopoiesis.
Another effect of the diuretic function is the removal of puffiness associated with disorders in the functioning of the kidneys, bladder and cardiovascular system. Also in folk medicine, zucchini-based products are used to activate the function of the gallbladder. The alkalizing effect allows healers to use zucchini for the treatment of gastritis with high acidity, as well as for stomach and duodenal ulcers.
In some eastern countries, there is a tradition to use zucchini-based products to increase potency. Perhaps this is due to the ability of the vegetable to effectively remove cholesterol, which, in turn, qualitatively affects the state of blood vessels and normalizes blood circulation, including in the organs of the genitourinary system. Zinc content in zucchini can also increase testosterone levels. However, in 100 g of this product, there is only 0.3 mg of zinc, which is approximately 2% of the daily intake. Freshly squeezed juice in small doses (along with some herbs) is used for sleep disorders and increased anxiety, and improving the quality of sleep in itself has a positive effect on male potency.
For the treatment of diabetes in folk medicine, there is a recipe for the preparation of the so-called "zucchini milk". Two tablespoons of dried zucchini seeds are ground into a fine powder, to which 0.5 teaspoon of flower honey is added. The mixture is dissolved in 100 ml of boiled water until a greenish "milk" of a homogeneous consistency is obtained. The remedy is prepared daily for two meals a day on an empty stomach: before breakfast and before lunch. The course usually lasts several months.
Decoctions and infusions
• With edema, hypertension at an early stage, gynecological inflammation. 100 g of cut peel of raw zucchini (or about 70 g of dried) are poured with water (1 l), which is brought to a boil. The broth settles overnight in a thermos, after which it is taken in a glass 3-5 times a day.
• With disorders of the nervous system. Zucchini seeds (150 g) are crushed and poured into 0.5 liters of vodka. A tablespoon of mint leaves, a teaspoon of cinnamon are added to the mixture. In this form, the infusion is aged for 3 weeks, while it is desirable to shake it daily. After 21 days, 4 teaspoons of honey are added to the product, after which the mixture is infused for another week. Take a sedative you need one teaspoon in the morning and evening.
• With ascites (dropsy). The peel of zucchini, cucumber and watermelon peel are cut into centimeter slices, dried, crushed and mixed. For infusion, you need 1 tablespoon of the mixture per 300-350 ml of boiling water. The remedy is infused for an hour, after which it is filtered. It is taken 50 ml twice a day.
• With inflammation of the bladder. Dried zucchini seeds (1 cup) are mixed with the same amount of hemp seeds and ground in a mortar until a milk emulsion is obtained, which, in turn, is mixed with 600-700 ml of boiling water. After cooling, the infusion is filtered and taken in approximately equal portions throughout the day.
• With infertility (for men). Sprouted zucchini seeds are eaten without additional preparation daily at 70-100 g before breakfast. To germinate seeds, they are laid out in moistened gauze or cloth on a plate in a warm place for about 1-1.5 days.
• With hypertension. Zucchini juice is mixed with honey (in the proportion of 100 ml of juice per 1 teaspoon of honey) and taken in the indicated volume twice a day in the mornings and evenings for 1-2 weeks.
in oriental medicine
In Tibetan and Chinese medicine, similar properties are attributed to zucchini: there it is sweet and cold (in Tibetan healing practice - a little cool) product. Sweet "status" is formed by a combination of two elements: Earth and Water. ( In some sources, zucchini is defined as a "bitter" product - the result of the interaction of Water and Wind).
As a "cold" food, zucchini reduces vital warmth, therefore, adjusted for the constitution (that is, for a certain type of distribution of the energies of Wind, Bile and Mucus), age, place of residence and some other parameters, it is more correct to eat zucchini in the heat and for people with excess vitality.
In Tibetan medicine, it is recommended to enhance lactation, heal damage to the mammary gland, and restore various body tissues. Healers also use the antibacterial properties of zucchini seeds.
In traditional Chinese medicine, zucchini is believed to be able to reduce the "heat" of the pericardial sac, stomach, gallbladder, liver, bladder and colon. Raw zucchini is contraindicated for people with gastrointestinal diseases.
The classic Chinese work on pharmacology, Li Shichen, mentions winter narrow-mouthed squash, which is offered with special ceremonies to already married but still childless women during the harvest period (autumn), since it is believed that zucchini increases the ability to bear children.
In scientific research
In the study of zucchini, scientists are primarily interested in the zucchini, which is more common in the West. Therefore, the results of scientific research are given in relation to this type of product.
• A group of Spanish experts have been measuring the cytotoxicity (toxicity to cells) of the components of light green and yellow zucchini, and their ability to fight cancer cells that cause leukemia (HL60). Moreover, the peel and pulp of the fruit were studied separately. As a result, it was found that the peel of yellow fruits is the best to cope with the task. This is attributed to the fact that it contains more carotenoids (lutein, zeaxanthin, b-carotene) than in the peel of green fruits and in the pulp of samples. Scientists came to the conclusion that zucchini should be introduced into the diet so that pathogenic cells do not have a favorable environment for development. Yellow zucchini is also effective at an early stage of cancer - during this period it contributes to the destruction of infected cells [2] .
• Iranian experts tested the effectiveness of a water-alcohol extract of zucchini on normal cells of the ovaries of female hamsters and rat fibroblasts, as well as on cancer cells (liver and rectum). Moreover, it was checked in comparison with the effectiveness of black nightshade extract, and in zucchini it turned out to be higher in four studied parameters at once [3] .
• Another research group in vitro has documented a significant decrease in cell growth in prostatic hyperplasia when zucchini seed extract was tested at 200 and 400 mg/kg. Scientists suggested that antioxidants played a decisive role here, but clarified that the mechanism of this influence has not yet been fully understood [4] .
• On the island of Menorca (Spain), scientists followed pregnant women and then their children (from birth to 6.5 years), studying the effect of diet in women during pregnancy and in their children on the development of asthma and childhood allergies. The study involved 232 boys and 228 girls. The mothers filled out a very detailed questionnaire every year with questions about the health, weight, diet and breathing problems of their children. 90% of children were sampled for the 6 most common allergens.
The researchers concluded that those children who ate more than 40 grams of salad daily, which included zucchini, tomatoes, eggplant, green beans or cucumber, were less likely to develop asthma and allergies. The consumption of fish (at least 60 g per day) was also important. Moreover, other fruits and vegetables (outside the list) did not have a similar effect.
The study was conducted by analyzing eating habits and statistical indicators. 17% of children had a positive test for at least 1 allergen. And when we studied the diet of children who did not have allergies, they came to the conclusion that the relationship between the absence of symptoms and the
consumption of the above-mentioned vegetables is significant and statistically significant. Explaining the mechanism of action, the scientists suggested that vegetables from the list and fish reduce inflammation that leads to asthma and allergies [5] .
Weight regulation
Eating zucchini makes it possible to lose extra pounds and stay slim thanks to two features of this vegetable:
• a small amount of calories;
• the ability to remove fluid from the body and, therefore, relieve swelling.
The main advantage - low calorie content (for zucchini - 27 kcal / 100 g, for zucchini - 16 kcal / 100 g)
- makes this vegetable one of the most popular bases in various diets. In the middle of the 20th century, thanks to the special interest of media stars (Sophie Loren, Catherine Deneuve, Alain Delon), the following diet became widespread, involving five meals a day:
1. Stewed zucchini (250 g) in a stew with other vegetables (150 g), green tea (200-250 ml).
2. Orange juice (200-250 ml) and an apple.
3. Baked zucchini (300 g), boiled meat (200 g), plums (1-2 pieces), kiwi, green tea.
4. Baked zucchini (200 g), carrot and cabbage salad (100-200 g), apple juice (200-250 ml).
5. Prunes (100 g), plums (2-3 pieces), green tea.
There are other variations of this diet, where, for example, meat is replaced with stewed fish, apple juice with green tea, and the first and second breakfasts are reversed. But the number of calories consumed during the day remains about the same. "Sit" on such a diet is recommended no more than once a year. Having stayed on the described diet for a week, you can lose up to 2.5 kg, and in a month
- lose 5-6 kg.
Sometimes seeds are included in "squash diets". But it must be borne in mind that the nutritional value of zucchini seeds increases with an increase in the storage period. Thus, researchers at the Massachusetts Experimental Station recorded an increased protein content in seeds stored for more than 5 months.
In cooking
The culinary history of zucchini began in Mexico even before the European conquistadors arrived there. True, the locals preferred not the pulp of the vegetable, but its seeds. But even after moving to Europe, the zucchini did not immediately end up on the dining table. For almost two centuries, the plant, with its bright large flowers, adorned botanical gardens, not garden beds. Only in the 18th century did Italian chefs guess to include unripe zucchini in dishes.
Having a neutral, slightly sweetish taste and smell, these vegetables took on the taste of their "neighbors" in the dish, giving the food a special delicate texture. They could be eaten raw or baked, stewed, fried, pickled and canned. They go well with cereals, fruits, fried fish and chicken.
Celebrity British chef Angela Harnett has zucchini as her favorite vegetable. She also recommends basting zucchini dishes with lemon juice or making a more complex gremolata sauce consisting of olive oil, lemon zest, garlic and parsley.
However, zucchini flowers have also become ingredients in a number of Mediterranean cuisines (for example, in the Greek or French culinary tradition). Flowers are prepared in different ways: stuffed,
baked in dough, fried, added to soups and salads. In Greece, for example, squash flowers are stuffed with rice mixed with cheese and aromatic spices, then deep fried or baked in tomato sauce. Similar dishes are found in Mexican cuisine.
By the way, baking in the oven is considered the most "gentle" way of cooking not only flowers, but also the pulp of vegetables. With this processing, zucchini retains the maximum amount of nutrients.
Some dishes with zucchini in the composition are known throughout the world: for example, the Mediterranean ratatouille. Some are very popular, but only in one country or region. Thus, zucchini caviar, famous throughout the Soviet Union (the recipe of which, in addition to chopped pulp, included tomato paste, onions and carrots) is one of the dishes loved by several generations.
In cosmetology
In home cosmetics, zucchini is presented in masks (less often - creams) for the face with a wide spectrum of action. The ingredients in this vegetable moisturize and tighten the skin, which eliminates micro-wrinkles, peeling, and a feeling of dryness. Often, auxiliary components are added to the recipe to enhance the effect. Here, for example, is a recipe for a moisturizing zucchini mask with honey.
1. Zucchini is peeled and rubbed on a fine grater.
2. Honey is added to the gruel (in the proportion of 2 tablespoons of zucchini to 1 teaspoon of honey).
3. The mixture is applied to the face for a quarter of an hour, after which it is washed off with lukewarm boiled water.
In this case, as with any other moisturizer, one must take into account the degree of dryness of the air in the environment (room). If the air is not humidified (and this often happens in closed, overheated apartments in winter, on airplanes, on a frosty street, etc.), retaining barrier fatty components should be used along with moisturizing elements. Therefore, there is also a recipe for zucchini cream with milk and lard in the composition. In it, for 50 g of squash gruel, the same amount of lard and 1.5 tablespoons of milk are taken, and then all the ingredients are ground and mixed until smooth.
Zucchini is also widely used in hair care. Moreover, not only in home, but also in professional cosmetics. There are shampoos, mousses, strengthening masks , conditioners, hair sprays with zucchini extract, designed for chemically damaged and thinning hair. (For example, the "zucchini" series of the Italian brand Parisienne Italia). Another, unexpected effect of zucchini on hair is also known: regular consumption of this vegetable in food slows down the appearance of gray hair.
Dangerous properties of zucchini and contraindications
Zucchini is a product with a minimum number of contraindications. It is not recommended:
• people with a violation of the excretion of potassium by the kidneys, since potassium salts, contained in large quantities in zucchini, can form stones [6] ;
• patients suffering from ulcers, gastritis, pancreatitis (in the acute phase of the disease).
You should also moderately consume this vegetable (especially raw) for people with increased secretion of gastric juice and with kidney failure.
What is the difference between zucchini and zucchini?
The difference between zucchini and zucchini is negligible, but there are:
• Zucchini is larger : its greens at the time of harvest are about 20-25 cm, and the size of zucchini rarely exceeds 15 cm.
• Zucchini seeds are also larger and, unlike zucchini, they are usually removed during cooking.
• Zucchini peel is rougher than that of the Italian "relative", so zucchini is rarely peeled, and zucchini is almost always peeled.
All this affects the keeping quality of tender and whimsical zucchini, most of the varieties of which are stored worse than zucchini and require more attention during cultivation (watering, top dressing, temperature control, etc.). Zucchini is considered a green-fruited variety of zucchini, although its hues can range from almost black to yellow.
Selection and storage
Both when harvesting and when buying zucchini in a store or market, you should follow the general principles that help you choose vegetables with excellent taste that can be stored for a long time.
• The best keeping quality is characterized by mature and large fruits with a smooth and dense peel. However, zucchini that have been lying in the garden begin to lose their taste. Therefore, the best choice would be a zucchini of medium size for its variety.
• If the task is to increase the shelf life, then it is better to buy vegetables with a dark skin. Light zucchini "keep" less time.
• The ability to be stored for a long time is indicated by small seeds and dense pulp of the fruit. If it is possible to cut one vegetable from a bush, then it can be used to judge its "neighbors".
• There should be no (even minor) dents or scratches on the skin.
• A sign of the health of the zucchini is the dried stalk ("tail"), which remains after cutting the vegetable from the bush. Without it, it is better not to take a zucchini, because an infection can penetrate into the vegetable at the place of separation.
It is recommended to collect zucchini in sunny weather, stopping watering a few days before harvesting. If, due to rain, the fruits are wet, then before being sent for storage, they should be laid out to dry in a ventilated room for several days. Moisture on the surface of the vegetable can cause rotting, so the fruits are not washed, and the earth remaining on the skin is cleaned with a dry cloth. In good weather, the crop can be decomposed under the sun. So the skin will dry well and harden, providing reliable protection for the pulp. In any case, it is desirable to have time to harvest the crop before frost, since frozen fruits cannot be stored for a long time.
There are several rules by which you can keep zucchini longer:
• Dip the stalk of each vegetable in melted candle paraffin, which will slow down the decay process.
• Move the box of zucchini away from the heaters. Fruits keep well at normal room temperature and humidity.
• Avoid exposure to bright light. Sunlight and heat encourage seed germination, so crops are usually stored under beds or in closets.
• Separate one vegetable from another. If the crop is small, each individual zucchini can be wrapped in paper. In the absence of such an opportunity, cardboard can be laid between the rows of zucchini.
• Eliminate excess moisture. For this, zucchini folded in a box are sprinkled with sawdust or straw.
• To carry out the prevention of fungal diseases. Each layer of zucchini is sprinkled with chalk powder.
In addition, fruits that emit ethylene (for example, apples) should not be placed next to zucchini. From time to time, zucchini should be sorted out, discarding fruits with darkened "tails" and spots on the skin. If you want to keep vegetables that have begun to deteriorate for a few more months, you can cut them into centimeter-thick rings and send them directly on the board to the freezer, and after freezing, transfer them to a more convenient plastic bag.
Varieties and cultivation
Although squash is a perennial in the gourd family, in temperate climates it is more commonly grown as an annual. Seeds can be grown by direct sowing in the ground or seedlings. The second is considered more preferable because it reduces the time to harvest. However, a number of varieties grown using this technology give a crop that does not tolerate storage well and requires processing as it matures.
When sowing in the ground, it is necessary to exclude the risk of frost. Zucchini loves heat and light, so they plant it on the sunny side. The soil should warm up well throughout the entire growth period. Sandy and loamy soils are considered the best for this culture.
Different varieties of zucchini can differ markedly from each other in the appearance of the fruit:
• "Gold". A bright yellow variety with fruits of about 15 cm is one of the first among yellow zucchini. The yield is high (up to 15 fruits can be harvested from a bush). Ripening period - 4750 days. Juicy and dense pulp of zucchini vaguely resembles a cucumber. Small fruits are well preserved, while the pulp does not lose its density.
• "Ball". The fruits of this variety are similar to green kilogram balls covered with polynomial light dots. The variety ripens in 50-55 days and is appreciated by culinary specialists for its taste and the possibility of convenient use as a basis for stuffing. It can be confused with round zucchini varieties "Kolobok", "Tintoretto". But among the round zucchini, there are those that cannot be confused with anything - for example, the almost black hybrid "Bourgeois F1" or the yellow-orange hybrid "Festival F1".
• "White". Oval fruits of rich white color ripen already 35-40 days after planting. Zucchini keeps well and is valued for its ultra-early ripeness and firm, creamy flesh. At first, in the Russian Empire there was only a white-fruited form of zucchini, brought from Turkey ("kabak" is translated from Turkish as "pumpkin"). Multi-colored variety appeared much later.
• "Legenaria" ("Calabaza", or "Vietnamese zucchini"). There is no standard form of squash of this variety, but most often the fruits grow very elongated, "snake-like". Since the pulp of mature old squash dries out and a natural cavity forms inside, some peoples use them to make vessels. This zucchini takes a long time to ripen, so it is rarely planted in our gardens.
• "Spaghetti". Another unusual variety for our gardens, which looks like a small melon, tastes little different from the usual zucchini, and it got its name for the similarity of the pulp of a fully ripe vegetable with spaghetti - the fibers delaminate and resemble pasta [8] . Due to the late ripening period, it is planted relatively rarely, but, nevertheless, its popularity is growing every year.
Today, zucchini is an affordable and healthy product that not only helps diversify the menu, but also becomes an excellent alternative to eggplant for weight loss in cases where the use of coarse dietary fiber is unacceptable.
Literature
1. Impressive Health Reasons to Eat More Zucchini - A Nutrient-Dense Food, source
2. DM Valdivieso, R. Font, Z. Fernandez, MTM Amo, P.Gomez , A. Alonso-Moraga, MDR Celestino Role of Zucchini and Its Distinctive Components in the Modulation of Degenerative Processes: Genotoxicity, Anti-Genotoxicity, Cytotoxicity and Apoptotic Effects . Nutrients 9(7):755, July 2017.
3. Shokrzadeh M, Azadbakht M, Ahangar N, Hashemi A, Saeedi Saravi SS. Cytotoxicity of hydro-alcoholic extracts of Cucurbitapepo and Solanum nigrum on HepG2 and CT26 cancer cell lines. Pharmacogn Mag. 2010 Jul;6(23):176-9.
4. Menendez, A.; Capó, JT; Menendez Castillo, RA; Gonzalez, O.L.; Domínguez, CC; Sanabria, MLG Evaluation of Cucurbita pepo L. lipophilic extract on androgen-induced prostatic hyperplasia. Rev. Cuba. Plantas Med. 2006.11, 1-6.
5. Blackwell Publishing Ltd.. "'Fruity Vegetables' And Fish Reduce Asthma And Allergies." ScienceDaily. ScienceDaily, 12 September 2007.
6. 15 Amazing Health Benefits of Zucchini with Nutrional Value, Source
7. History of squash, source
8. health line. 8 delicious types of squash, source
9. US DEPARTMENT OF AGRICULTURE, source
An extended HTML version of the article is available on the edaplus.info website. Zucchini - useful properties, composition and contraindications
Eliseeva Tatyana, editor-in-chief of the project EdaPlus.info Yampolsky Aleksey, nutritionist
E-mail: eliseeva.t@edaplus.info, yampolsky.a@edaplus.info
Received 10/20/19
Abstract. The article discusses the main properties of zucchini and its effect on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the vegetable are indicated, the use in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of zucchini on the human body under certain medical conditions and diseases are analyzed separately. Considered scientific basics diets With his application.
