Garlic is often used in cooking but its ingestion is inevitably accompanied by undesirable breath. As with onions, the chemicals that cause this smell are not present in whole garlic but are formed when cut.
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When the cloves of garlic are mechanically initiated, alliinase, an enzyme normally retained inside cells, is released. This enzyme degrades alliin, which is found in the pods, into allicin. This process is actually a protection mechanism for garlic against the insects where the mushrooms. Allicin is the main flavor component of thegarlic chopped. It is rather unstable and degrades into various organic sulfur compounds, many of which load the breath with an odor ofgarlic.
How does garlic cause bad breath?
Research has identified four key components that contribute to this: diallyl disulfide, methyl allyl sulfide, allyl mercaptan, and methyl allyl disulfide. While some are quickly broken down in the body, others take longer to disappear.
Methyl allyl sulfide is the compound that the body takes the longest to break down. It is absorbed by the gastrointestinal tract and passes into the bloodstream to then migrate to other organs, more particularly the skin, the kidneys and the lungs where it is excreted with sweat, urine, and breath. This effect can last for 24 hours, until all of the compound is eliminated from the body, generating a slight but lingering odor ofgarlic.
So what can you do to counter this effect? Research has shown that certain foods like parsleymilk, apple, spinach and mint reduce garlic breath. So, do not hesitate to consume it if necessary!
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