Ginger has been found to combat bad breath and mouth odor, according to a study published in the Journal of Agriculture and Food Chemistry. Researchers from the Technical University of Munich discovered that the compound 6-gingerol, found in ginger, triggers the release of more Sulfhydryl oxidase 1 enzymes in the mouth. These enzymes break down sulfur-containing compounds that cause bad breath. The study also found that the same process helps to dissolve the aftertaste of many foods, such as coffee. The researchers believe that their discovery could be used to create new oral care products based on ginger.
Ginger is a versatile food that is commonly used in teas, spice blends, and sushi in Germany. In China, its country of origin, ginger is also used as a medicinal plant due to its pungent compounds and essential oils that help alleviate pain and nausea. It is also known to have anti-inflammatory properties, like turmeric. The researchers at the Technical University of Munich investigated how food ingredients affect molecules in human saliva. They found that consuming ginger causes the concentration of the enzyme Sulfhydryl oxidase 1 to increase by 16 times within a few seconds. This is triggered by the compound 6-gingerol, which is perceived as spicy. The enzyme breaks down sulfur-containing compounds that cause bad breath and mouth odor.
The researchers also studied the effect of citric acid and found that it causes more saliva to be released in the mouth, leading to an increase in the concentration of mineral ions in the saliva. This, in turn, makes salty products appear less salty. The researchers believe that their findings could be used to create new foods that are tailored to the health and sensory needs of consumers. They hope that this will not only improve the taste experience but also support people’s health.
