評論
打印
=====精彩回顧===
What Causes Garlic Breath
為什么吃蒜后口氣不好
This week on Reactions, we’re talking garlic.
本周，我們一起來探討一下大蒜的話題。
Hey, it’s good for your taste buds and good for your body, but you’ve got to wonder,how can something that adds such a brilliant flavor to food leave you with such bad breath after you eat it? Our buddies over at Compound Interest have some answers for us, so sit back, get peeling, and get ready for some hard chemistry facts about garlic.
大蒜讓你味蕾大開，有益身體，但是你或許會想，大蒜可以讓食物如此美味，為什么吃過大蒜之后會在嘴里留下這么難聞的味道？我們Compound Interest的伙計們為我們帶來了答案。所以，請坐好，給大蒜剝皮，然后準備了解與大蒜有關的一些化學知識。
Garlic contains four major volatile organic compounds that are responsible for that notorious garlic breath. Interestingly enough,none of these compounds are present in garlic until it’s crushed or chopped.
大蒜中含有四種主要的易揮發的有機化合物，導致令人討厭的口氣。有趣的是，這些化合物原本并不存在于大蒜中，直到壓碎或切碎后才會出現。
When garlic’s structure is damaged,enzymes convert the compound allin to allicin – the compound responsible for garlic’s distinct smell. Allicin is then broken down into the four compounds that were just mentioned.
當大蒜的結構被破壞后，酶會把化合物蒜苷轉化為蒜素——這種化合物就是大蒜有著獨特的味道的原因。Allicin隨后被分解為上述提到的四種化合物。
Once you take your first bite, the allyl methyl sulfide compound is broken down in the body much slower than the rest of the gang, so it’s mostly responsible for your garlic breath.
當你吃第一口的時候，丙烯基甲基硫醚在人體內的分解速度遠遠低于其他幾種，所以它是導致糟糕口氣的元兇。
This compound is then passed into your bloodstream and organs, and is excreted when you sweat, breathe, and when you have to pee. But hey, if you’re worried about garlic breath,try eating some parsley or drinking milk.
然后，這種化合物被傳送至血液和器官，當你出汗，呼吸或者放屁的時候就會排泄出來。但是，如果你擔心吃大蒜后口氣糟糕，可以吃一些西芹或喝一點牛奶。
These two foods are actually known to reduce garlic breath!
這兩種食物可以緩解大蒜的味道。
There’s also more to garlic than its delicious flavor and accompanying bad breath.
大蒜除了美味和糟糕的口氣之外還有許多你不知道的知識。
You may have heard people tell that you garlic is good for you health.
你或許聽人說過，大蒜對身體健康有益。
Well they’re right!Garlic carries antibacterial properties,and three compounds in particular do the dirty work: Diallyl sulfide, diallyl disulfide,and diallyl trisulfide.
是的，他們說的是對的。大蒜中含有抗菌成分，其中三種化合物功不可沒：二烯丙基硫醚，二烯丙基二硫醚和二烯丙基三硫醚。
Sulfur-containing organic compounds like these can penetrate the cell membranes of bacteria cells, and combine with certain enzymes or proteins to alter their structure,which ultimately damages the cells. Also, along with these organosulfur bacterial assassins,allicin has similar antibacterial properties.
這些含硫有機化合物可以穿透細菌細胞的細胞膜，與特定的酶和蛋白質結合改變其結構，最終破壞細胞。同樣，除了這些硫細菌殺手之外，蒜素也有類似的抗菌功效。
