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Bad breath is a troublesome problem for many, and may put them in many embarrassing situations. Many experts and scientists from different universities have offered many solutions, most recently by scientists from Munich Technical University and the Leibniz Institute of Food Biology.

A new study, published in the journal "Agricultural Chemistry and Food," shows that the ginger-based 6-Gingerol compound stimulates an enzyme in the human saliva and can break down compounds that cause foul odor in the mouth.

The study was based on an analysis of the effects of certain nutrients on saliva-soluble molecules, including 6-gingrol, which directly contributes to changing the taste of foods and beverages, but also indirectly affects the sense of taste, according to Sputnik.

The scientists put a 6-gingrol compound in the saliva of the participants and found that the levels of an enzyme known as salvidril oxides increased to 16 times in just seconds. Its mission was to break down sulfur-containing compounds that had the effect of reducing the taste of many Long-lasting products, such as coffee, also lead to an improvement in breathing.

The results of the 6-gingrol compound could contribute to the development of new oral hygiene products and the elimination of bad breath.

The compound "6-gingrol", is the main medicinal component of ginger, is known to have a variety of beneficial properties, including anti-cancer properties, it is also anti-inflammatory and oxidative.



By "ginsbill" .. Goodbye to bad breath



Bad breath is a troublesome problem for many, and may put them in many embarrassing situations. Many experts and scientists from different universities have offered many solutions, most recently by scientists from Munich Technical University and the Leibniz Institute of Food Biology.

A new study, published in the journal "Agricultural Chemistry and Food," shows that the ginger-based 6-Gingerol compound stimulates an enzyme in the human saliva and can break down compounds that cause foul odor in the mouth.

The study was based on an analysis of the effects of certain nutrients on saliva-soluble molecules, including 6-gingrol, which directly contributes to changing the taste of foods and beverages, but also indirectly affects the sense of taste, according to Sputnik.

The scientists put a 6-gingrol compound in the saliva of the participants and found that the levels of an enzyme known as salvidril oxides increased to 16 times in just seconds. Its mission was to break down sulfur-containing compounds that had the effect of reducing the taste of many Long-lasting products, such as coffee, also lead to an improvement in breathing.

The results of the 6-gingrol compound could contribute to the development of new oral hygiene products and the elimination of bad breath.

The compound "6-gingrol", is the main medicinal component of ginger, is known to have a variety of beneficial properties, including anti-cancer properties, it is also anti-inflammatory and oxidative.



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