CULTIVO DE CAIGUA PDF

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Cyclanthera pedata , known as caigua , is a herbaceous vine grown for its edible fruit , which is predominantly used as a vegetable. It is known from cultivation only, and its use goes back many centuries as evidenced by ancient phytomorphic ceramics from Peru depicting the fruits.

Not known in the wild, but presumably native to the Andes where it has been traditionally cultivated. Cyclanthera pedata is grown at small scale farming in mountain areas of Mexico, Central America and South America.

Known in the Andes as caigua [4] or caihua [4] possibly from Quechua kaywa ; [5] also as achocha [4] possibly from Quechua achuqcha. The fruits are eaten after removing the seeds and stuffing them with other foods like rice or meat, and then cooking them. The fruits contain flavonoid glycosides [8] of which four show an antioxidant effect. Caigua fruits generally exhibit high antioxidant activity but a low total phenolic content, which indicates that non-phenolic water-soluble compounds might be involved.

A negative aspect of caigua is, that the seeds contain a group of trypsin inhibitors, which negatively affect protein absorption.

Other chemicals in the Caigua include triterpenoid saponins and the seeds have been reported with six cucurbitacin glycosides. The Moche culture often depicted this species in their ceramics. From Wikipedia, the free encyclopedia.

Species of plant. For the mountain in Peru, see Kaywa. For some other vegetable crops that look similar and are used similarly, see Trichosanthes dioica , Coccinia grandis , and Melothria scabra. Cyclanthera digitata Arn. Cyclanthera edulis Naudin ex Huber Momordica pedata L. The Encyclopedia of Fruit and Nuts. Advisory Committee on Technology National Academies. Determination of the mineral composition of Caigua Cyclanthera pedata and evaluation using multivariate analysis.

Food Chemistry, , — Journal of Pharmaceutical and Biomedical Analysis, 34 2 , — Food Chem. Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America.

Bioresource Technology, 12 , — Studies on the constituents of Cyclanthera pedata caigua seeds: isolation and characterization of six new Cucurbitacin glycosides.

Thames and Hudson , New York. Economic Botany. Taxon identifiers. Hidden categories: Articles with short description Articles with 'species' microformats Taxonbars with automatically added basionyms. Namespaces Article Talk. Views Read Edit View history. Contribute Help Community portal Recent changes Upload file. In other projects Wikimedia Commons Wikispecies.

By using this site, you agree to the Terms of Use and Privacy Policy. Cyclanthera pedata L. Wikimedia Commons has media related to Cyclanthera pedata.

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Along with beans and corn, squashes were a principle crop of the Incas, Mayas and Aztecs. This cucurbit is a local variety that is important only in some warm areas of Mexico, the Caribbean, and South America. Squashes are now popular throughout the world though no where are they a major crop. Caigua is a gourd-like vegetable, cm long, flattened on the sides with soft spines. The immature vegetable and its leaves and young shoots are eaten raw and cooked. As a crop, it is well-suited to small farms and gardens.

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Cyclanthera pedata , known as caigua , is a herbaceous vine grown for its edible fruit , which is predominantly used as a vegetable. It is known from cultivation only, and its use goes back many centuries as evidenced by ancient phytomorphic ceramics from Peru depicting the fruits. Not known in the wild, but presumably native to the Andes where it has been traditionally cultivated. Cyclanthera pedata is grown at small scale farming in mountain areas of Mexico, Central America and South America. Known in the Andes as caigua [4] or caihua [4] possibly from Quechua kaywa ; [5] also as achocha [4] possibly from Quechua achuqcha. The fruits are eaten after removing the seeds and stuffing them with other foods like rice or meat, and then cooking them.

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