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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 ...
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 ...
The intensity of bad breath may differ during the day, due to eating certain foods (such as garlic, onions, meat, fish, and cheese), smoking, [8] and alcohol consumption. Since the mouth is exposed to less oxygen [medical citation needed] and is inactive during the night, the odour is usually worse upon awakening ("morning breath").
The chemicals in the smoke, which often smell like garlic, can also harm lungs and eyes. During 20th century conflicts, including World War II and Vietnam, the U.S. used white phosphorus against ...
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 ...
Phantosmia (phantom smell), also called an olfactory hallucination or a phantom odor, [1] is smelling an odor that is not actually there. This is intrinsically suspicious as the formal evaluation and detection of relatively low levels of odour particles is itself a very tricky task in air epistemology.
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