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 [Origin and domestication of Lactuca sativa L., De Vries, I.M., Genetic Resources and Crop Evolution, Vol.44(2), 1997, 165-174]
-Bitterness of lettuce is associated with sesquiterpene lactones and its derivatives like lactucin-15-oxalate, 8-deoxylactucin 15-oxalate and lactucopicrin oxalate. Tannins based on 4-hydroxyphenyl acetyl esters of glucose and 2,3,4-tri-O-(4-hydroxyphenylacetyl)glucopyranose and homologues as core components are also present. \\
+Bitterness of lettuce is associated with sesquiterpene lactones and its derivatives like lactucin-15-oxalate, 8-deoxylactucin 15-oxalate and lactucopicrin oxalate. Tannins based on 4-hydroxyphenyl acetyl esters of glucose with 2,3,4-tri-O-(4-hydroxyphenylacetyl)glucopyranose and homologues as core components are also present. \\
 [Metabolite Profiling of Sesquiterpene Lactones from Lactuca Species - Major latex components are novel oxalate and sulfate conjugates of lactucin and its derivatives., Sessa, R.A., Bennett, M.H., Lewis, M.J., Mansfield, J.W., Beale, M.H., Journal of Biological Chemistry, Vol.275(35), 2000, 26877-26884] \\
 [[http://www.jbc.org/content/275/35/26877.full.html]]