Il Cetriolo, Cucumis sativus, is one of the most widely consumed fruit vegetables the world over [1].
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Il cetriolo possiede a variety of health-supportive phytonutrients. Included among these phytonutrients are flavonoids, lignans, and triterpenes [2].
Questo frutto esercita un importante key role in
providing antioxidant and anti-inflammatory benefits, supporting health alongside of the conventional antioxidant nutrients -including vitamin C, beta-carotene, and manganese- of which cucumbers are an important source [2].
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La croccantezza del cetriolo aromatico-dolcigna e alle volte con una puntina di amarognolo, trova nella nota dolce-acidula dell’amarena la perfetta sinergia di sapori e aromi characterized 
by attractive colour, firmness, appearance and delicious tastes [2].
Giovanna Masini
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Bibliografia
[1] Harry S. Paris, Marie-Christine Daunay, Jules Janick, Occidental diffusion of cucumber (Cucumis sativus) 500-1300 CE: two routes to Europe, “Annals of Botany”, 2012;109(1):117-126
[2] Mukherjee PK,, Nema NK, Maity N, Sarkar BK, Phytochemical and therapeutic potential of cucumber, “Fitoterapia”, 2013;84:227-36
