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Examples
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Artichokes make everything else taste better — they contain a compound called cynarin, which stimulates taste bud receptors and makes even mediocre food delicious.
Recipe of the Day: Shaved Artichoke Salad - Bitten Blog - NYTimes.com 2008
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Artichokes make everything else taste better — they contain a compound called cynarin, which stimulates taste bud receptors and makes even mediocre food delicious.
Recipe of the Day: Shaved Artichoke Salad - Bitten Blog - NYTimes.com 2008
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Some artichoke phenolics have antioxidant and cholesterol-lowering effects, and one in particular, a compound dubbed cynarin, has the unusual effect of making foods eaten after a bite of artichoke taste sweet.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Some artichoke phenolics have antioxidant and cholesterol-lowering effects, and one in particular, a compound dubbed cynarin, has the unusual effect of making foods eaten after a bite of artichoke taste sweet.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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This veggie scores high on the antioxidant scale, thanks to the presence of cynarin and silymarin.
The 17 Day Diet Dr. Mike Moreno 2010
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Chlorogenic acid (3-caffeoylquinic acid) and cynarin (1,5-dicaffeoylquinic acid), Yum!
The Volokh Conspiracy » Lobster, Artichoke, and Avocado Salad 2009
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Artichokes contain an acid, cynarin, and this neat trick, I later learned, prevented the sap-oozing leaves from discoloring the vegetable around its wound.
The Hundred-Foot Journey Richard C. Morais 2008
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Artichokes contain an acid, cynarin, and this neat trick, I later learned, prevented the sap-oozing leaves from discoloring the vegetable around its wound.
The Hundred-Foot Journey Richard C. Morais 2008
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Artichokes contain an acid, cynarin, and this neat trick, I later learned, prevented the sap-oozing leaves from discoloring the vegetable around its wound.
The Hundred-Foot Journey Richard C. Morais 2008
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Artichokes contain an acid, cynarin, and this neat trick, I later learned, prevented the sap-oozing leaves from discoloring the vegetable around its wound.
The Hundred-Foot Journey Richard C. Morais 2008
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