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Toxicology

Members of the plant family Cucurbitaceae, which includes zucchini / marrows, pumpkins and cucumbers, can contain toxins called cucurbitacins. These are steroids which defend the plants from predators, and have a bitter taste to humans. Cultivated cucurbitaceae are bred for low levels of the toxin and are safe to eat. However, ornamental pumpkins can have high levels of cucurbitacins, and such ornamental plants can cross-fertilize edible cucurbitaceae—any such cross-fertilized seeds used by the gardener for growing food in the following season can therefore potentially produce bitter and toxic fruit. Dry weather or irregular watering can also favor the production of the toxin, which is not destroyed by cooking. Humans with an impaired sense of taste (particularly the elderly) should therefore ask another person to taste the zucchini for them. This toxin has caused at least one death of an elderly person, in 2015. Investigators warned that gardeners should not save their own seeds, as reversion to forms containing more poisonous cucurbitacin might occur.

Zucchini can also be responsible for allergy caused by the presence of a protein: profilin. The sap released when peeling young zucchini also contains a viscous substance which when drying on the hands gives the impression of super-glue and dry hands.