A cup of ginger tea could beat bad breath

According to new study, a cup of ginger tea could beat bad breath

Research shows that the spice contains a chemical that destroys sulfur amino acids – a major cause of halitosis .

Gingerol, the active ingredient that gives its flavor to spicy roots.

It breaks down nauseating substances by triggering an enzyme in saliva.

Add a pinch to the food or prepare a pot of ginger tea problem that regularly embarrbades one in four people.

The breakthrough could also lead to the use of chemicals in toothpastes and mouthwashes

Halitosis can decrease self-esteem, make people fall back on them and become less sociable. He has even been linked to detrimental career prospects, as well as personal relationships.

In the trials, sulfhydryl oxidase levels were multiplied by sixteen in a few seconds when volunteers ate fresh ginger – thus ensuring fresh breath

. able to reduce the lasting aftertaste of many foods such as coffee that contains 2-furfurylthiol sulfur, which makes the smell of breath.

Thomas Hofmann, Ph.D., professor at the Technical University of Munich, Germany. said: "As a result, our breath also feels better."

Gingerol belongs to a family of compounds that give food their spice. These include capsaicin and piperine present respectively in pepper and black pepper.

The common social problem of halitosis is caused by the breakdown of sulfur amino acids

– He said: "The intervention with gingerol induced a significant increase in the abundance of the salivary sulfhydryl oxidase, which has been found to cause the oxidative decline of active 2-furfurylthiol in the odor, thereby resulting in a decrease in the "Therefore, sulfhydryl oxidase can be considered as a component of a network Molecular Triggering Mouth Cleansing Mechanisms After Food Ingestion. "

The findings, published in the Journal of Agricultural and Food Chemistry, could lead to the development of new toothpastes and other toothpaste products. Oral hygiene

Prof. Hofmann said Agents contribute directly to the characteristic taste of foods and beverages by bringing their own scent or pungency.

But they also indirectly influence our sense of taste by other, yet largely unknown, biochemical mechanisms.

colleagues undertook to study the phenomenon in more detail by badyzing the effects of molecules when they are dissolved in saliva.

They also discovered that citric acid found in lemons, limes and oranges, for example, increases the sodium content of saliva, According to the study, citric acid influences our perception of taste through a completely different mechanism.

As everyone knows from personal experience, acidic foods such as lemon juice stimulate salivation

. the amount of minerals dissolved in saliva also increases in proportion to the amount of saliva.

According to Professor Hofmann, the sodium level in saliva increases about a factor of eleven after stimulation with citric acid. This effect makes us less sensitive to table salt.

He explained: "Table salt is nothing but sodium chloride, and sodium ions play a key role in the taste of salt." Professor Hofmann aims to develop a a new scientific basis for food production with component and functional profiles that meet the health and sensory needs of this end, he and his team combine biomolecular research methods with high performance badytical technologies and bioinformatic methods.

Ginger has already shown many health benefits, including protection against colon cancer.

In experiments, gingerol slowed the growth of human tumors in mice. ginger have been used for thousands of years and have anticancer properties.

They can be found in fresh, ground or capsule form – or even Ginger essential oil – and it has been linked to a host of health benefits, from fighting infections to lowering cholesterol and losing weight.

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