What compound is chemically responsible for the bitter taste in frisée that acts as a metabolic stimulant?
Answer
Intybin
The characteristic slight bitterness perceived when eating frisée is chemically traceable to a specific compound known as intybin. Historically, this bitter quality has been highly valued, not merely for taste, but because bitters are recognized as effective metabolic stimulants. By stimulating the palate, compounds like intybin encourage the entire digestive system to prepare for incoming food by ramping up the production of necessary digestive juices, which include saliva, gastric juices, and notably, bile, thereby optimizing overall nutrient assimilation.
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