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garlic breath
Garlic breath is halitosis (bad breath) resulting from the consumption of garlic.
== Causes ==
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.〔Cai, X.-C.; Block, E.; Uden, P.C.; Quimby, B. D.; Sullivan, J. J. “''Allium'' Chemistry: Identification of Natural Abundance Organoselenium Compounds in Human Breath after Ingestion of Garlic using Gas Chromatography with Atomic Emission Detection”, ''J. Agric. Food Chem.'' 1995, 43, 1751-1753. 〕 Various other sulfur compounds are also produced when allicin in garlic is broken down in the stomach and liver. Out of the many compounds, allyl methyl sulfide (AMS) does not break down quickly and remains in the body in significant amounts hours after consumption, resulting in an odor that can last for hours to days. AMS is the only one of the garlic-derived organosulfur compounds detectable in the lungs or urine, as well as the mouth, which means that AMS is reabsorbed into the blood stream and travels to other organs for excretion - namely the lungs, kidneys and skin.〔Suarez, F.; Springfield, J.; Furne, J.; Levitt, M. "Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion," ''Am. J. Physiol.'' 1999, 276(2 Pt 1), G425–30.〕 Anaerobic bacteria, which do not metabolize oxygen, are a main source for producing Volatile Sulfur Compounds (VSC) which cause bad breath.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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