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The major volatile compounds responsible for garlic breath are allyl methyl sulfide, allyl methyl disulfide, allyl mercaptan, diallyl disulfide, dimethyl disulfide and methyl mercaptan, along with minor amounts of dimethyl selenide. [1] [2] [3] Various other sulfur compounds are also produced when allicin in garlic is broken down in the stomach ...
Apparently, garlic—like all its cousins, including onions, leeks, scallions, chives, and shallots—contains a sulfur-based compound called Allicin that has powerful antioxidant health benefits ...
Over 90% of adults pick their noses, and many people end up eating those boogers.. But it turns out snacking on snot is a bad idea. Boogers trap invading viruses and bacteria before they can enter ...
Made up of olfactory receptors and glands, the epithelium is used as a tool to smell others' body odour and pheromones. [10] Chemicals that produce odour pass through the olfactory epithelium to the olfactory bulbs , which contain biological receptors that detect the chemicals, and respond with an electrical signal transmitted to the brain by ...
Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. [4] Allicin is unstable and breaks down to form other sulfur compounds such as diallyl sulfides. [5] These compounds contribute to the smell of fresh garlic.
Why do I smell bad even with good hygiene? Sweat and body odor are typically thought to go hand in hand, but experts say it's a little more complicated than that. Sweat alone doesn't have a smell ...
1. Boogers. We'll start with an easy one. Maybe you haven't eaten a booger to your knowledge, but there's no way you got through childhood without popping at least one of those chewy morsels into ...
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