Bitterness vegetable

Abforption from the cellular membrane is promoted by bitter vegetables, and by emetics, and cathartics. Hence matter is thickened and leflened in ulcers by opium and Peruvian bark and ferum is abforbed in anafarca by the operation of emetics and cathartics. 

IX. I. Abforption is increafed by the calces or folutions of mercury, lead, zinc, copper, iron, externally applied and by arfenic, and by fulphur, and by the application of bitter vegetables in fine powder- Thus an ointment confiding of mercury and hog s fat rubbed on the Ikin cures venereal ulcers and many kinds of herpetic eruptions are removed by an ointment confiding of fixty grains of white precipitate of mercury and an ounce of hog s fat. 

Bitter vegetables in Peruvian bark, oak bark, leaves of wormwood, of tanfey, chamomile flowers or leaves. 

The world as we know it could not function without acids and bases. These chemical compounds are used extensively, from the chemical laboratory to the manufacturing industry. They are necessary for the proper functioning of the human body and for the health of the environment, too. Acids taste sour, break down metals, and react with bases. Without acids, soft drinks, lemonade, and tomato sauce would not taste the same way. Bases taste bitter, feel slippery, and react with acids. Without bases, cakes would be hard and flat, and laundry detergent would not clean. Both acids and bases can change certain vegetable substances a variety of different colors, and they can burn through human skin if not handled properly. Without acids and bases, we would not have dynamite, some heart medications, and fertilizers. On the other hand, without acids, we would not have damaging acid rain. And... 

Scarmo SN, Cartmel B, Gellermann W, Ermakov IV, Leffell DJ, Lin H, and Mayne ST (2009), Perceived bitter taste and fruit and vegetable intake measured by self-report and an objective indicator, unpublished. 

The importance of the Mediterranean diet led to increased research activity on olive oils, which mainly focused, among other issnes, on phenolic substances becanse of their biological activities and of the fact that virgin olive oils are the only vegetable oils that contain them, while tocopherols are widely distributed in such foods. Phenolic substances are responsible for the typical taste of olive oils, characterized by fruity, bitter, and pungent flavors. 

Phenolic compounds are important components of many fruits, vegetables, and beverages, to which they contribute to flavor, color, and sensory properties such as bitterness and astringency. Recent interest in functional foods and the medicinal use of phenolic compounds have also stimulated interest in their chromatographic separation. 

They vary widely in composition, but in general may be divided into Liqueurs free from sugar, such as absinthe liqueurs containing sugars and bitter substances, termed bitters, and true liqueurs, which contain sugars and essential oils or vegetable extracts. 

Chicory (Cichorium intybus) is cultivated in cool regions such as Northern Europe. Recently, this vegetable has arisen out of claims that it is able to promote good health since no pesticides are used to cultivate chicory in the field, while the plant remains noticeably free from herbivore and microbial attack. The bitter substances, lactupicrin, 8-deoxylactucin and some phenolics had previously been shown to possess insect antifeedant properties in chicory (Rees and Harbome, 1985). Specifically, sesquiterpenoid lactones from chicory leaves, such as 8-deoxylactucin and lactupicrin (Figure 1), were identified as insect antifeedants against desert locust, Schistocerca gregaria. Similarly, we found some biologically active secondary metabolites in the... 

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