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The Scientific World Journal
Volume 2013 (2013), Article ID 890451, 9 pages
Research Article

Nutritional Composition and Antioxidant Properties of Cucumis dipsaceus Ehrenb. ex Spach Leaf

Bioprospecting Laboratory, Department of Botany, Bharathiar University, Coimbatore, Tamil Nadu 641046, India

Received 6 August 2013; Accepted 30 August 2013

Academic Editors: E. Kirk, A. Tariq, and E. van den Heuvel

Copyright © 2013 Rahul Chandran et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The leaf of C. dipsaceus was evaluated for its nutritional and antioxidant properties. From the present investigation, significant amount of almost all essential amino acids and important minerals were quantified. Low levels of trypsin inhibitory units, phenolics, and tannins content were found as antinutritional content. Further, hot water extract of C. dipsaceus showed good activity especially in ABTS+, metal chelating, nitric oxide, and DPPH assays. Hence, the results conclude that C. dipsaceus could be a valuable nutraceutical supplement to the human diet.