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  • This week on Reactions, were talking garlic.

  • Hey, it’s good for your taste buds

  • and good for your body, but youve 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.

  • 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.

  • When garlic’s structure is damaged,

  • enzymes convert the compound allin to allicin

  • which is responsible for garlic’s distinct smell.

  • Allicin is then broken down

  • into the four compounds that were just mentioned.

  • 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.

  • 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 youre worried about garlic breath,

  • try eating some parsley or drinking milk.

  • These two foods are actually known

  • to reduce garlic breath!

  • There’s also more to garlic than its delicious

  • flavor and accompanying bad breath.

  • You may have heard people tell that you

  • garlic is good for you health.

  • Well theyre right!

  • Garlic carries antibacterial properties,

  • and three compounds in particular do the dirty work:

  • Diallyl sulfide, diallyl disulfide,

  • and diallyl trisulfide.

  • 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.

  • Well now all you people out there are

  • properly armed with some chemical facts to

  • back your love affair with garlic,

  • maybe you want to check out this other video

  • about the chemistry of Sriracha, and hey,

  • why not check out Chemistry Life Hacks Volume 2-

  • it’s got a little tip for an unwanted

  • effect of the other most loved allium, onions.

  • So thanks for watching,

  • well see you again soon, and don't forget to subscribe!

This week on Reactions, were talking garlic.

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ニンニクブレスの原因とは?- 反応 (What Causes Garlic Breath? - Reactions)

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    王妍心 に公開 2021 年 01 月 14 日
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