Caigua

(Cyclanthera pedata (L.) Schrad)

Family: Cucurbitaceaea
Taxon: Cyclanthera pedata (L.) Schrad.
Synonyms: Cyclanthera pedata var edulis (Naudin) Cogn. and Momordica pedata L.
Common names: caigua, achocha, achoccha, achojcha, caiba, caihua, caygua, concombre grimpant, korila, kaikua, lady's slipper, pepino de comer, pepino de rellenar, pepino andino, slipper gourd, stuffing cucumber, taimia de comer, taimia de cipo, wild cucumber
Parts Used: fruit, seeds, leaves

HERBAL PROPERTIES AND ACTIONS

Main Actions: lowers cholesterol reduces blood pressure cleans arteries balances blood sugar increases urination

Other Actions: relieves pain reduces inflammation aids digestion

Standard Dosage: Fruit Juice. Fresh: 1/4 cup twice daily; Capsules: 1-2 g twice daily

Caigua is a slender tropical vine that is indigenous to South America. In South America the fruits are eaten much like bell peppers - either raw or cooked (after the seeds are removed). They are also prepared as stuffed peppers; stuffed with meat, fish or cheese and then baked - earning it's name "stuffing cucumber." Caigua is currently cultivated as a food in the Carribean, Central and South America. It has been introduced into Florida where it is called "wild cucumber" and is considered a weed pest in lawns and gardens.

There are about 30 species of Cyclanthera that are native to warm-temperate and tropical America. Caigua can stand more cold than many others and it can be found growing prolifically in mountainous valleys in South America up to 2,000 m in elevation. The plant is known in Peru by its Spanish name caigua or caihua. Its indigenous Quechua name is achocha or achoccha.

Caigua seeds contain 28-30 amino acids as well as a group of trypsin inhibitors. The leaves of the plant were recently reported to contain two new malonyl derivatives. The fruits are known to contain flavonoid glycosides including four novel ones never reported before that have shown an antioxidant effect in laboratory research. In addition, the fruits have yielded nine triterpenoid saponins, among them six new natural compounds never seen before.5 The seeds have been reported with six new cucurbitacin glycosides

Plant chemicals reported in caigua fruit include phenols, peptin, galacturonic acid, picrin, lipoproteins, flavonoids, glycosides, mucilage, alkaloids, lipids, tannins, terpenes, resins, carbohydrates, sterols, scoparin, vitamins, vitexin, and minerals.

Research conducted in Peru has reported that caigua can lower cholesterol levels in humans. A double-blind placebo study with 60 patients over one year reported that 82% of the patients lowered their LDL cholesterol by an average of 18.3% by reducing HDL by 23% and raising HDL-levels by 42%. Patients were given either a placebo, or 4 or 6 300 mg capsules daily of dehydrated fruit juice. Another study with 29 patients reported similar results in 10 days with total cholesterol dropping by 21.1% (HDL decreased by 63.55% and triglycerides by 36.37%). There were no drug interactions, contraindications or side effects reported in any of the studies.

Besides this use documented by research, in herbal medicine systems in Peru, a tea from the fruit seeds is also used for controlling high blood pressure. The seeds are also dried and crushed and taken in 1 gram doses for intestinal parasites. The seeds and/or the fruits are also recommended for gastrointestinal disorders. The leaves of caigua are considered hypoglycemic and prepared in a decoction for diabetes. The fruits are boiled in milk and gargled for tonsilitis. The fruit juice is also recommended for high cholesterol, hypertension, tonsilitis, arteriosclerosis, circulatory problems, diabetes and as a diuretic. The fruit and/or the leaves are boiled in olive oil and used externally as a topical anti-inflammatory and analgesic. The roots are used to clean the teeth.

CAIGUA PLANT SUMMARY

Main Preparation Method:	fresh juice or juice capsules/tablets
Main Actions (in order):	anticholesterolemic, hypotensive, antidiabetic, diuretic, analgesic
Main Uses:	for high cholesterol for hypertension and circulatory problems for diabetes for gastrointestinal problems as a topical analgesic
Properties/Actions Documented by Research:	anticholesterolemic, antihypertriglyceridemic
Properties/Actions Documented by Traditional Use:	analgesic, anti-arteriosclerotic, anti-inflammatory, anticholesterolemic, antidiabetic, antiparasitic, diuretic, hypotensive
Traditional Preparation:	In Peru, the fresh fruits are typically put into a blender and juiced. The juice is taken in 1/4 to 1/2 cup amounts twice daily. The fruits are also simply eaten as a vegetable, either fresh or cooked. For manufactured juice powder products in capsules or tablets, follow the label instructions.
Contraindications:	None known.
Drug Interactions:	None known.

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