Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour. Cucumbers are usually over 90% water.
Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as fruits. However, much like tomatoes and squash they are usually perceived, prepared and eaten as vegetables.

When people participated in the DASH (Dietary Approaches to Stop Hypertension) Study, they added foods high in potassium, magnesium and fiber. Their blood pressure dropped to healthier levels because of this. Those people in the study who ate a diet containing these compounds alongside other foods on this diet (low fat dairy foods, seafood, lean meat and poultry), they lowered their blood pressure by 5.5 points (systolic) over 3.0 points (diastolic). Also, in addition to this, Cucumber consumption may help reduce cholesterol.

Cancer Protection

Cucumber is Anti-Cancer in the way that it is high in Alkaline Minerals, for Cancer cannot Live in an Alkaline Body. Cucumber's anticancer components include fisetin, lutein, caffeic acid and cucurbitacins. Although Cucumbers have been shown to have some antioxidant activities, these are low in comparison to many other, more nutrient packed vegetables. Cucumbers with more bitterness are usually rejected by the consumer, and yet, the bitterness is caused by a class of phytochemicals called cucurbitacins (oxygenated tetracyclic triterpenes), which have been shown to have some anticancer properties, but which also can be highly toxic if ingested. Fisetin, a flavonoid from the cucumber, has been shown to reduce the viability of prostate cancer cells in the laboratory without harming normal prostate cancer cells. Consumption of cucumbers has been found to be associated with lower risk of lung cancer among tin miners in China. Caffeic acid has been shown to have antiproliferative and apoptotic effects on human breast cancer cells in the laboratory. A Korean case-control study comparing the diets of breast cancer patients with a healthy control group of women found that the breast cancer patients consumed a significantly lower quantity of vegetables, including cucumbers, than the control group. A Greek study also found that women with breast cancer consumed significantly less cucumber than those without breast cancer. A Swiss study found that consumption of cucumbers, along with other fruits and vegetables, was connected to a significant protection against breast cancer.

Skin Care

The silica in the cucumber is a vital componen to healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is usually recommended as a source of silica to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating—a key to glowing skin. Cucumbers are therefore often used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often very helpful for swollen eyes, burns and dermatitis, and are used to treat inflammatory skin conditions such as rosacea. The silica in cucumber is an essential component of connective tissue, and these includes muscles, tendons, ligaments, cartilage, and bone.

References

• "Cucumbers are recommended for breast cancer", http://foodforbreastcancer.com/foods/cucumbers.
• "Cucumber Juice - Highly Alkaline", http://www.articlesbase.com/alternative-medicine-articles/cucumber-juice-highly-alkaline-389837.html.
• http://www.flowers.vg/flowers/00flower01.shtml?cflowers5011.jpg
• http://en.wikipedia.org/wiki/File:GNTdosakai.jpg.
• http://en.wikipedia.org/wiki/Cucumber
• http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42