Which glucoside is helpful in preventing spoilage of cooked vegetable of bitter gourd

Solution (By Examveda Team)

Cucurbitacin is the glucoside that helps prevent spoilage of cooked vegetables of bitter gourd.
It is a class of biochemical compounds that some plants notably members of the pumpkin and gourd family, Cucurbitaceae produce and which function as a defense against herbivores. Cucurbitacins impart a bitter taste in plant foods such as cucumber, zucchini, melon and pumpkin.
Cucurbitacins have potent biological activities depending on the target cells such as cytotoxic, anti-tumor properties, hepatoprotective, anti-inflammation, antimicrobial, anthelmintic, cardiovascular and anti-diabetic effects.