Zucchini is one of the most popular summer vegetables, easy to grow and used in a variety of dishes, from soups and stews to desserts. However, in some cases, even the fruits from your own garden can be deadly. The reason is the natural toxin cucurbitacin.
Cucurbitacin is a tetracyclic terpene that plants in the cucurbitaceae family (zucchini, pumpkin, cucumber) produce to protect themselves from pests and diseases. It is chemically stable and does not break down even during frying, boiling or baking. Even the strongest spices cannot mask its bitter taste.
"Cucurbitacin is the zucchini's response to any shock, including damage or stressful growing conditions. The mechanism of action resembles potato solanine - both substances can poison humans even in small quantities," explains chemist Serhiy Besarab.
How to recognize a dangerous zucchini
The test is simple: bite off a small piece of raw fruit. If the taste is noticeably bitter, throw it away. Toxic fruits are most often found among overripe zucchini, crops after drought or sudden temperature changes, as well as in plants grown from their own seeds.
Symptoms of poisoning
Signs of intoxication may appear within a few hours after consumption: severe diarrhea, vomiting, abdominal cramps, general weakness. In severe cases, serious damage to the gastrointestinal mucosa is possible.
Doctors remind us that in 2014, a fatal case was recorded in Germany: a pensioner died after eating a dish made from zucchini, which turned out to be poisonous.
To avoid the risk, it is worth carefully checking the taste of vegetables before cooking and not using those that have bitterness. This rule applies to both zucchini and other representatives of the cucurbit family.
