Hey, it’s good for your taste buds and good for your body, but you’ve got to wonder,

大蒜可以滿足你的味蕾也有益身體健康，但你可能會好奇，

how can something that adds such a brilliant flavor to food leave you with such bad breath after you eat it?

為什麼能讓食物增添完美風味的東西，在你吃了它後留下如此惡臭的口臭呢？

Our buddies over at Compound Interest have some answers for us,

我們的夥伴 Compound Interest 要為我們回答這問題，

so sit back, get peeling, and get ready for some hard chemistry facts about garlic.

快坐下來，把大蒜剝好皮，準備好聽一些關於大蒜的化學知識吧!

Garlic contains four major volatile organic compounds that are responsible for that notorious garlic breath.

大蒜含有四個主要的揮發性有機化合物，它們是散發口臭的罪魁禍首。

Interestingly enough, none of these compounds are present in garlic until it’s crushed up or chopped.

但有趣的是，這些化合物直到大蒜被壓碎或切碎後才會出現。

When garlic’s structure is damaged, enzymes convert the compound alliin to allicin – which is responsible for garlic’s distinctive smell.

當大蒜的結構被破壞酶將化合物轉換為大蒜素，也就是造成大蒜獨特氣味的原因。

Allicin is then broken down into the four compounds that were just mentioned.

大蒜素之後便分解成我們剛剛所提到的四種化合物。

Once you take your first bite, the allyl methyl sulfide compound is broken down in your body much slower than the rest of the gang,

一旦你咬了一口，烯丙基甲基硫化物會在體內比其他化合物分解慢得多，

so it’s mostly responsible for your garlic breath.

所以它是造成大蒜味道的主要因素。

This compound is then passed into your bloodstream and organs,

然後該化合物被傳遞到你的血液和器官，

and is excreted when you sweat, breathe, and when you have to pee.

在你流汗、呼吸、尿尿的時候排出體外。

But hey, if you’re worried about garlic breath, try eating some parsley or drinking milk.

但是如果你擔心吃大蒜會造成口臭，可以吃些香菜或喝牛奶。

These two foods are actually known to reduce garlic breath!

這兩種食物可以有效地減少大蒜的氣味！

There’s also more to garlic than its delicious flavor accompanying bad breath.

大蒜除了美味和伴隨而來的口臭外其實還有更多好處。

You may have heard people telling you that garlic is good for you health.

你可能聽別人說過大蒜有益身體健康。

Well, they’re right!

他們說得沒錯！

Garlic carries antibacterial properties,

大蒜有抗菌的功用，

and three compounds in particular do the dirty work.

其中有三種化合物負責做這吃力不討好的工作。

Sulfur-containing organic compounds like these can penetrate the cell membranes of bacteria cells,

這些含硫的有機化合物可以穿透細菌的細胞膜，

and combine with certain enzymes or proteins to alter their structure, which ultimately damages the cells.

並與某些酶或蛋白質結合，來改變其結構，這最終將會破壞細胞。

Also, along with these organosulfur bacterial assassins,

此外，伴隨著這些有機硫細菌的刺客，

allicin has similar antibacterial properties.

大蒜素也具有相似的抗菌特性。

Well, now all you people out there are properly armed with some chemical facts to back up your love affair with garlic,

好了，現在你們已經具備了一些化學知識，來鞏固你對大蒜的熱愛，

maybe you want to check out this other video about the chemistry of Sriracha,

也許你還想看看其他影片關於辣醬中的化學知識，

and hey, why not check out Chemistry Life Hacks Volume 2.

何不去看 Chemistry Life Hacks 第二集。

It’s got a little tip for an unwanted effect of the other most loved allium, onions.

告訴你一個小知識關於如何對付廣受喜愛的洋蔥。

So thanks for watching,

謝謝你們的觀賞，

we’ll see you again soon, and don't forget to subscribe!

下次再見，別忘了要訂閱喔！