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Momordica charantia, (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae,widely grown in Asia, Africa, and the Caribbean for its edible fruit.
Pentanorcucurbitacins A and B can be extracted with methanol from the stems of Momordica charantia. [8] Cucurbitacins B and I, and derivatives of cucurbitacins B, D and E, can be extracted with methanol from dried tubers of Hemsleya endecaphylla. [9] Cucurbitacins impart a bitter taste in plant foods such as cucumber, zucchini, melon and ...
Cucumis myriocarpus, the gooseberry cucumber, [1] gooseberry gourd, [2] paddy melon, mallee pear or prickly paddy melon, is a prostrate or climbing annual herb native to tropical and southern Africa. [3] It has small, round, yellow-green or green-striped fruit with soft spines, small yellow flowers and deeply lobed, light green leaves.
Bottle gourd: Lagenaria siceraria: Kumura White gourd or White Melon Benincasa hispida: Ronga-Lau, Ronga Lao Jwgwnar Pumpkin: Cucurbita moschata: Teeta-Kerela Bitter gourd: Momordica charantia: Bhaat-Kerela Teasle Gourd: Momordica dioica: Kunduli Ivy gourd: Coccinia grandis: Siral / Bangi / Bami Mouse melon / Santa claus melon: Melothria scabra ...
A momordicine is any of several compounds found in the bitter melon vine, Momordica charantia. They are glycosides of cucurbitane derivatives. [1] They include Momordicine II [1] Momordicine IV, 7-O-D-glucopyranosyl-3,23-dihydroxycucurbita-5,24-dien-19-al [1] Momordicine II and IV can be extracted from the leaves of M. charantia by methanol.
It is the sister species to the bitter melon, Citrullus amarus with which it shares hard, white and bitter flesh. [2] The vines can crawl for up to two metres, and it has yellow flowers. As a desert plant, it is a hardy species, surviving with little water and strong sunlight. The leaves form annual stems which die back each year.
It makes wild Cucurbita and most ornamental gourds, with the exception of an occasional C. fraterna and C. sororia, bitter to taste. [ 2 ] [ 67 ] [ 108 ] Ingesting too much cucurbitacin can cause stomach cramps, diarrhea and even collapse. [ 109 ]
The fresh young gourd can be eaten like squash. The mature fruit is no longer edible, due to bitter compounds. Seeds may be eaten after being prepared by roasting or boiling. [18] The extractable oil content in whole seeds reaches from 24.3% [5] to 50%. [9] Linoleic acid, an essential polyunsaturated fatty acid, comprises 38% to 65% of the oil. [5]