Have you ever hesitated before to eat a garlic containing food? Or have you ever been affraid of your breath after eating it? Well, the work of a team from the Ohio State University might help you ...
They investigate which food, consumed just after the garlic, could reduced the garlic breath. To do so, they measure the concentration of the responsible molecules (allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide) in the breath of people after garlic consumption associated with some food, or in the headspace of a mix of garlic with those food.
"Successful treatments may be due to enzymatic, polyphenolic, or acid deodorization", like with spinach, green tea, apple or parsley, concludes the team.
Although they are not done with the research, when will an industrial offer a "garlic breath killing pill" ?
Ryan Munch and
Sheryl A. Barringer Deodorization of Garlic Breath Volatiles by Food and
Food Components Journal of Food Science 79
Article first published online: 4 MAR 2014 | DOI: 10.1111/1750-3841.12394
No comments:
Post a Comment