Garlic and onion consumption is often associated with bad breath, caused by volatile molecules released during their consumption. Among these, allyl methyl sulfide, once absorbed into the bloodstream, reaches the lungs and is exhaled. It's important to note that bad breath from these foods is not caused by residues in the mouth, but rather originates from metabolic processes within the body. Certain foods, such as parsley, mint, apples, and milk, can significantly reduce the unpleasant odor.
Chemical composition of garlic and onion
Scientifically known as Allium sativum and Allium cepa , respectively, garlic and onion belong to the Alliaceae family, which also includes shallots and leeks. The molecules responsible for their characteristic odor are released when these vegetables are cut. Alliin, present within cells, comes into contact with the enzyme allinase, generating allicin. Allicin rapidly degrades into various volatile sulfur compounds, including:
- Allyl methyl sulfide
- Diallyl sulfide
- Allyl methyl disulfide
- Allyl mercaptan
Origin of bad breath
When garlic and onion are consumed, volatile compounds can travel up the esophagus, contributing to immediate bad breath. However, the odor that persists for hours after consumption is due to molecules such as allyl methyl sulfide, which remain in the body for a long time. After passing through the digestive system, these compounds reach the liver. Only a portion is metabolized, while the rest enters the bloodstream and travels to the lungs to be expelled through breathing, emitting an unpleasant odor.
Strategies to Mitigate Garlic or Onion Breath
Although bad body odor is not indicative of health problems, it can be a nuisance in social settings. Studies suggest that eating foods such as:
- Parsley
- Menta
- Lettuce
- Mele
can reduce volatile sulfur compounds by up to 50%. This is due to the action of polyphenols and enzymes that neutralize these molecules. Milk and yogurt also seem to help improve breath, probably due to their composition of water and fats, which reduce the volatility of the compounds responsible for the odor.
The article is interesting but there are some things I don't understand. Why do garlic and onion cause bad breath? And what do parsley and apples do? I hope I have clarification, thanks for reading.