Garlic Breath
Anyone who has ever had a delicious piece of garlic bread knows that there is a price to pay for eating it: the dreaded garlic breath. What makes garlic so good at making your breath smell so bad?
The main culprit is a compound called allyl methyl sulfide. As your body digests the garlic, the sulfide is released into your bloodstream. From there, it travels through your body until it is eliminated through your digestive system, your urine, or out of your pores. However, some of the allyl methyl sulfide also crosses from the bloodstream into the air that fills your lungs. As you breathe this air out, the garlic smell goes with it. This is why no matter how many pieces of gum you chew, how often you brush your teeth, or how much mouthwash you swish, a garlicky meal can give you stinky breath for days.
Recent research shows that the best way to combat the effects of garlic on your breath is to eat a raw apple or some raw mint leaves while you consume garlic. Both apples and mint leaves contain polyphenolic compounds that can neutralize the allyl methyl sulfides in garlic.
Question: Based on the text, which is true regarding the relationship between polyphenolic compounds and allyl methyl sulfides?

Question

Garlic Breath
Anyone who has ever had a delicious piece of garlic bread knows that there is a price to pay for eating it: the dreaded garlic breath. What makes garlic so good at making your breath smell so bad?
The main culprit is a compound called allyl methyl sulfide. As your body digests the garlic, the sulfide is released into your bloodstream. From there, it travels through your body until it is eliminated through your digestive system, your urine, or out of your pores. However, some of the allyl methyl sulfide also crosses from the bloodstream into the air that fills your lungs. As you breathe this air out, the garlic smell goes with it. This is why no matter how many pieces of gum you chew, how often you brush your teeth, or how much mouthwash you swish, a garlicky meal can give you stinky breath for days.
Recent research shows that the best way to combat the effects of garlic on your breath is to eat a raw apple or some raw mint leaves while you consume garlic. Both apples and mint leaves contain polyphenolic compounds that can neutralize the allyl methyl sulfides in garlic.
Question: Based on the text, which is true regarding the relationship between polyphenolic compounds and allyl methyl sulfides?

Quizplus · Accepted Answer

In the end of paragraph 3, the author states that polyphenolic compounds are able to neutralize allyl methyl sulfides, inferring that it could also lessen the effects from allyl methyl sulfides in the human body.
It is possible that allyl methyl sulfides inhibit the effects of polyphenolic compounds is incorrect. The text does not explain the reaction that allyl methyl sulfides could have on polyphenolic compounds.
Polyphenolic compounds and allyl methyl sulfides react in concurring ways is incorrect. The text does not provide information that would suggest that polyphenolic compounds and allyl methyl sulfides work in agreement with each other since polyphenolic compounds neutralize allyl methyl sulfides.
Allyl methyl sulfides are stronger than polyphenolic compounds is incorrect. Nothing in the text suggests that allyl methyl sulfides are stronger than polyphenolic compounds. If anything, it suggests that allyl methyl sulfides are able to be neutralized.

Garlic Breath Anyone Who Has Ever Had a Delicious Piece of Garlic