【高二 拓展閱讀-健康】Why Do We Hate Garlic Breath

WhyDoWeHateGarlicBreath?Sinceatleast5,000yearsago,peoplehaveenthusiasticallyeatengarlic.Itsslightlyspicyflavourinfusescurries,pastas,stir-friesandeventheoccasionaldessertbutthesedeliciousdishescancomewithanaftershock:thesometimesoff-puttingaromaofgarlicbreaththatlingersforhoursafterward.Sowhydopeoplelovethetasteofgarlic,buthatetheresultinggarlicbreath?Choppinggarlicreleasesaheady（令人陶醉的）mixofchemicalcompoundscalledsulfides（硫化物），saidSherylBarringer，professoranddepartmentchairoffoodscienceandtechnologyattheOhioStateUniversity.Thesevolatilemoleculesarewhatgivegarlicitsdistinctive，pungent（刺激性的）garlickiness;”shesaid.Whenwecookgarlic，thesulfidemoleculesriseintotheairandfilltheroomwiththeirpleasingaroma.Then“weputitintoourmouths，thevolatilesgoupintoournose，andthesmellisreallywhatmakesuslikeit，”BarringertoldLiveScience.Garlic'sinitialappealmayhavesomethingtodowithitspotentialhealthbenefits.There'ssomeevidencethatthecompoundsingarliccanhelplowerbloodpressureandofferantimicrobial（抗菌的）effects.Mostmeal-inducedbadbreathcomesfromleftoverfoodparticlesdecayinginthecrevicesoftheoralcavity.Buttruegarlicbreathdoesn'tgetitsstartuntilthefoodhitsyourstomach，Barringersaid.There，gastricjuicesbreakdownthegarlicfurther，releasingsulfidesandothervitaminsandminerals.Mostofthesemoleculesproceedtoyourintestines（腸）foradditionalprocessing，butone——atinymoleculecalledallylmethylsulfide（AMS）——issmallenoughtoslipthroughyourstomachliningandintoyourbloodstream.AMSisjustoneofmanycomponentsofgarlic'scharacteristicaromaButit'stheonlyonesmallenoughtowormitswayintoyourbloodsoquickly，Barringersaid.Asitcirculatespastyourlungs，AMSjustaseffortlesslypassesthroughthemembranesthatletoxygenandcarbondioxideintoandoutofyourbody.Whenyouexhale，alongwithCO2，youreleaseapuffofgarlickyAMS.Theeffectcanpersistforupto24hours，Barringersaid.Butthereareafewfoodsthatcancometoyourrescue，sheandhercolleagueshavefoundeatingappleslettuceorpeppermint（薄荷糖）significantlyreducestheconcentrationofgarlicbyproductsapersonbreathesout.Thesefoodsworkbecausetheycontainphenolic（酚類）compounds，whichbindwiththesulfidesandmakethemtoobigtogoairborne.ReadingComprehensionChoosethecorrectanswerforeachquestion.1.Whichfooddonotusuallyhaveagarlicflavourinthem?A.Curries.B.Pastas.C.Stir-fries.D.Cakes.2.WhoisSherylBarringer?A.Adietitian.B.Aprofessor.C.Abiologist.D.Achemist.3.Howcangarlicbenefitourhealth?A.Byreleasingaheadymixofchemicalcompounds.B.Byreleasingapleasantfragrancewhenbeingcooked.C.Byofferinggoodtastesandboostingyourappetite.D.Byloweringbloodpressureandofferingantimicrobialeffects.4.Whichofthefollowingisthesourceofmostofthebadbreath?A.Allylmethylsulfidefromyourstomach.B.Secretionofsalivainthemouth.C.Thelargeamountofbacteriainthecrevicesoftheoralcavity.D.Leftoverfoodparticlesdecayinginthecrevicesoftheoralcavity.5.HowlongcanAMSeffectlastaccordingtothearticle?A.12hours.B.24hours.C.24minutes.D.12minutes.Vocabulary基礎(chǔ)詞garlicn.蒜，大蒜記發(fā)音記憶：“咖喱”→大蒜和咖喱都有刺激性的氣味→大蒜dessertn.（正餐最后的）甜食，甜點(diǎn)英sweetfoodeatenattheendofameal記聯(lián)想記憶：在沙漠（desert）中可吃不到美味的甜點(diǎn)（dessert）breathn.氣息；呼吸搭takeabreath吸氣hold/catchone'sbreath屏住呼吸outofbreath上氣不接下氣badbreath口臭hatevt.討厭，不喜歡英todislikesthverymuch記聯(lián)想記憶：討厭（hate）晚上睡覺時(shí)不關(guān)大門（gate）搭hatedoingsth討厭做某事mixn.混合，混合體；混合配料v.混合；調(diào)配搭amⅸof…and…一種…和…的混合物mⅸup弄亂；混淆appealn.吸引力；呼吁，懇求ⅵ.有吸引力，引起興趣；呼吁，懇請(qǐng)ⅵ.將…上訴記聯(lián)想記憶：ap（表加強(qiáng)）+peal（鳴響）呼吁例Thefilmholdslittleappealforme.這部電影對(duì)我來(lái)說(shuō)沒什么吸引力。wormn.擠過(guò)，鉆過(guò)；蠕動(dòng)n.蟲，蠕蟲，蚯蚓英touseatwistingmovementtomovethroughanarrowplace記聯(lián)想記憶：這種蟲（worm）喜歡溫暖的（warm）地方circulatev.循環(huán)；流傳；傳遞，傳閱記詞根記憶：circ（圓，環(huán)）+ul+ate（使…）使成圓環(huán)→循環(huán)例Swimminghelpstogetthebloodcirculatingthroughthemuscles.游泳有助于增進(jìn)血液在肌肉中的循環(huán)。Vocabulary進(jìn)階詞infusev.注入，灌輸英tomakesb/sthhaveaparticularqualityaroman.芳香，香味搭thearomaoffreshtea新茶的芳香lingervi.徘徊，流連；繼續(xù)存留；緩慢消失記聯(lián)想記憶：那位歌手（singer）在舞臺(tái)上徘徊（linger）例Thefaintsmellofherperfumelingeredintheroom.房間里仍殘留著她那淡淡的香水味。compoundn.化合物，復(fù)合物adj.復(fù)合的記詞根記憶：com（共同）+pound（放置）→放到一起使合成→化合物volatileadj.揮發(fā)性的，易揮發(fā)的；不穩(wěn)定的；反復(fù)無(wú)常的記詞根記憶：volat（飛）+ile（易于…的）容易飛走的→揮發(fā)性的leftovern.[常pl.]殘留物；吃剩的食物adj.剩余的英foodthathasnotbeeneatenattheendofmealcavityn.腔；空隙，洞，穴，窟窿；齲洞記來(lái)自cave（n洞穴）membranen.薄膜；細(xì)胞膜記詞根記憶：membr（成分）+ane→身體上起保護(hù)作用的成分→薄膜；細(xì)胞膜exhalev.呼出（氣）；散發(fā)記詞根記憶：ex（出）+hale（氣）呼出（氣）puffn.吸；（煙等的）一縷；喘息v.喘