Scientists Find Natural Yogurt's Neutralizing Proteins Effective in Combating Garlic Breath

 

Scientists Find Natural Yogurt's Neutralizing Proteins Effective in Combating Garlic Breath

It's common to feel self-conscious about your breath after indulging in a garlicky feast or savoring a chicken kiev. But here's some good news: a simple remedy to tackle that garlic-infused breath may be as close as your refrigerator, according to recent scientific research.

Scientists have uncovered that natural yogurt, specifically the proteins present in whole-milk plain yogurt, can effectively combat the pungent odor caused by garlic consumption. Researchers from Ohio State University conducted experiments by placing equal amounts of raw garlic in glass bottles and then introducing various yogurt types with differing fat, protein, and water contents.

The remarkable discovery was that yogurt proved to be an impressive 99 percent effective at neutralizing the primary sulfur-based compounds responsible for the lingering garlic smell. Notably, yogurt with elevated protein levels demonstrated the greatest proficiency in quelling garlic odors, closely followed by yogurt rich in butterfat.

Dr. Sheryl Barringer, the senior author of the study, noted, "High protein is a very popular dietary choice these days, and people are increasingly seeking ways to incorporate more protein into their diets. An unexpected bonus could be the development of a high-protein formulation that could double as a breath freshener, in addition to its nutritional attributes. We already know that proteins bind flavors, and in this context, it might turn out to be a positive aspect."

Interestingly, the researchers also conducted tests to evaluate yogurt's "deodorizing" effects on fried garlic. However, they found that the frying process itself significantly reduced most of the odor-causing volatile compounds in garlic.

Dr. Barringer and her team believe that their study lays a solid foundation for further exploration of different proteins that could potentially be developed into the ultimate garlic breath elimination product.

In the meantime, if you're looking for a quick and natural way to combat garlic breath, Dr. Barringer suggests turning to Greek yogurt. This variety boasts a higher protein content compared to whole milk plain yogurt and is thus likely to be more effective at mitigating garlic-related odors. Flavored yogurts could also provide a solution, but whatever option you choose, it's best consumed shortly after consuming garlic.

In sum, this groundbreaking research offers hope for a future where enjoying garlic-laden dishes need not come at the expense of social interactions, thanks to the humble yogurt's potential breath-freshening properties. The findings from this study have been published in the journal Molecules.