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  • This week on Reactions, were talking garlic.

    這個禮拜的 Reactions 節目中,我們要談論大蒜。

  • Hey, it’s good for your taste buds and good for your body, but youve got to wonder,

    大蒜可以滿足你的味蕾也有益身體健康,但你可能會好奇,

  • how can something that adds such a brilliant flavor to food leave you with such bad breath after you eat it?

    為什麼能讓食物增添完美風味的東西,在你吃了它後留下如此惡臭的口臭呢?

  • Our buddies over at Compound Interest have some answers for us,

    我們的夥伴 Compound Interest 要為我們回答這問題,

  • so sit back, get peeling, and get ready for some hard chemistry facts about garlic.

    快坐下來,把大蒜剝好皮,準備好聽一些關於大蒜的化學知識吧!

  • Garlic contains four major volatile organic compounds that are responsible for that notorious garlic breath.

    大蒜含有四個主要的揮發性有機化合物,它們是散發口臭的罪魁禍首。

  • Interestingly enough, none of these compounds are present in garlic until it’s crushed up or chopped.

    但有趣的是,這些化合物直到大蒜被壓碎或切碎後才會出現。

  • When garlic’s structure is damaged, enzymes convert the compound alliin to allicinwhich is responsible for garlic’s distinctive smell.

    當大蒜的結構被破壞酶將化合物轉換為大蒜素,也就是造成大蒜獨特氣味的原因。

  • Allicin is then broken down into the four compounds that were just mentioned.

    大蒜素之後便分解成我們剛剛所提到的四種化合物。

  • Once you take your first bite, the allyl methyl sulfide compound is broken down in your body much slower than the rest of the gang,

    一旦你咬了一口,烯丙基甲基硫化物會在體內比其他化合物分解慢得多,

  • so it’s mostly responsible for your garlic breath.

    所以它是造成大蒜味道的主要因素。

  • This compound is then passed into your bloodstream and organs,

    然後該化合物被傳遞到你的血液和器官,

  • and is excreted when you sweat, breathe, and when you have to pee.

    在你流汗、呼吸、尿尿的時候排出體外。

  • But hey, if youre worried about garlic breath, try eating some parsley or drinking milk.

    但是如果你擔心吃大蒜會造成口臭,可以吃些香菜或喝牛奶。

  • These two foods are actually known to reduce garlic breath!

    這兩種食物可以有效地減少大蒜的氣味!

  • There’s also more to garlic than its delicious flavor accompanying bad breath.

    大蒜除了美味和伴隨而來的口臭外其實還有更多好處。

  • You may have heard people telling you that garlic is good for you health.

    你可能聽別人說過大蒜有益身體健康。

  • Well, theyre right!

    他們說得沒錯!

  • Garlic carries antibacterial properties,

    大蒜有抗菌的功用,

  • and three compounds in particular do the dirty work.

    其中有三種化合物負責做這吃力不討好的工作。

  • Sulfur-containing organic compounds like these can penetrate the cell membranes of bacteria cells,

    這些含硫的有機化合物可以穿透細菌的細胞膜,

  • and combine with certain enzymes or proteins to alter their structure, which ultimately damages the cells.

    並與某些酶或蛋白質結合,來改變其結構,這最終將會破壞細胞。

  • Also, along with these organosulfur bacterial assassins,

    此外,伴隨著這些有機硫細菌的刺客,

  • allicin has similar antibacterial properties.

    大蒜素也具有相似的抗菌特性。

  • Well, now all you people out there are properly armed with some chemical facts to back up your love affair with garlic,

    好了,現在你們已經具備了一些化學知識,來鞏固你對大蒜的熱愛,

  • maybe you want to check out this other video about the chemistry of Sriracha,

    也許你還想看看其他影片關於辣醬中的化學知識,

  • and hey, why not check out Chemistry Life Hacks Volume 2.

    何不去看 Chemistry Life Hacks 第二集。

  • It’s got a little tip for an unwanted effect of the other most loved allium, onions.

    告訴你一個小知識關於如何對付廣受喜愛的洋蔥。

  • So thanks for watching,

    謝謝你們的觀賞,

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

    下次再見,別忘了要訂閱喔!

This week on Reactions, were talking garlic.

這個禮拜的 Reactions 節目中,我們要談論大蒜。

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B2 中高級 中文 美國腔 大蒜 化合物 口臭 化學 伴隨 氣味

為什麼吃完大蒜嘴巴會那麼臭? What Causes Garlic Breath? - Reactions

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    王妍心 發佈於 2022 年 06 月 06 日
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