Tag Archives: william-lucas

Bitter food but good medicine from cucumber genetics

“You don’t eat wild cucumber, unless you want to use it as a purgative,” said William Lucas, professor of plant biology at the University of California, Davis and coauthor on the paper to be published Nov. 28 in the journal Science. That bitter flavor in wild cucurbits — the family that includes cucumber, pumpkin, melon, watermelon and squash — is due to compounds called cucurbitacins. The bitter taste protects wild plants against predators. …