It’s natural to feel self-conscious after some particularly pungent garlic bread or a chicken kiev.
But simply eating some natural yoghurt could help get rid of the stink of garlic on your breath, scientists say.
Researchers have discovered that proteins found in whole-milk plain yoghurt work well to neutralise the sulphur-based compounds that cause the smell.
A team from Ohio State University placed equal amounts of raw garlic in glass bottles before adding yoghurts of differing fat, protein and water content.
They discovered yoghurt was 99 per cent effective at reducing the major odour-producing garlic compounds.
Simply eating some natural yoghurt could help get rid of the stink of garlic on your breath, scientists say
Analysis revealed yoghurts with high levels of protein were most effective at reducing garlic smells, as well as yoghurts with a high butter fat content.
Dr Sheryl Barringer, senior author of the study, said: ‘High protein is a very hot thing right now. Generally, people want to eat more protein.
‘An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodoriser in addition to its nutritional claims.
‘We know proteins bind flavour…in this case, it could be a positive.’
The researchers also tested yoghurt’s ‘deodorising’ effects on fried garlic but, in the process, discovered that frying the garlic significantly reduced most of its odour-causing volatile compounds anyway.
Dr Barringer and her team believe their study sets a good basis to explore different proteins which could soon be formulated to create the perfect garlic-breath eradication product.
Researchers discovered yoghurt was 99 per cent effective at reducing the major odour-producing garlic compounds
In the meantime, however, Dr Barringer suggests Greek yoghurt – which has a higher protein value than the whole milk plain yoghurt – may be the most effective way to rid yourself of garlic breath.
Flavoured yoghurts would also likely work and, whatever is used, should be consumed shortly after garlic has consumed.
‘Have your garlic and eat the yoghurt right away’, she added.
The findings were published in the journal Molecules.
