Cucumis callosus: A valuable neglected crop as an alternative source of nutrition

Cucumis callosus is an underutilized species with significant nutritional and pharmacological significance. Predominantly found in arid and semi-arid regions, the fruit is traditionally employed in culinary practices and indigenous medicine. Recent phytochemical and pharmacological investigations have revealed the presence of bioactive constituents, including flavonoids, phenolic compounds, cucurbitacins, and saponins, which have been implicated in a broad spectrum of biological activities. These include antioxidant, antidiabetic, anti-inflammatory, anti-cancer, and hepatoprotective effects, among others. In addition to its therapeutic applications, C. callosus demonstrates considerable potential in the development of functional foods and plant-based therapeutics, owing to its natural proteolytic activity and enzyme inhibition properties relevant to metabolic disorders. Furthermore, the species exhibits resilience to abiotic stress and has an extended shelf life, thereby establishing it as a viable option for sustainable cultivation in marginal and ecologically constrained regions. This review explores the current state of knowledge on the botanical, phytochemical, pharmacological, and food processing aspects of C. callosus. It identifies critical research gaps to inform future investigations and value-added product development.