Which chemical compounds primarily cause endive's bitterness linked to liver function?

Lactucin and intybin

The distinctive bitter flavor profile of endive is attributed to specific naturally occurring compounds found within its structure. These primary chemical agents are identified as sesquiterpene lactones. Specifically, the text names lactucin and intybin as the key bitter agents responsible for this sharp taste. This bitterness is highly significant because registering this flavor signals the body to initiate the digestive sequence, which includes triggering the production and release of bile. Bile is vital for fat breakdown and, critically in relation to liver health, acts as the transport medium for moving waste products and toxins away from the liver for subsequent elimination from the body. Thus, lactucin and intybin are the molecular components directly initiating this beneficial cascade.