Pungent tasting substance in ginger reduces bad breath

(Technical University of Munich (TUM)) The pungent compound 6-gingerol in ginger stimulates an enzyme contained in saliva which breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid increases the sodium ion content of saliva, making salty foods taste less salty. To find out more about food components, a team from Technical University Munich and the Leibniz-Institute for Food Systems Biology investigated the effects of food components on the molecules dissolved in saliva.

Source: EurekAlert! - Biology - July 30, 2018 Category: Biology Source Type: news