Study: Dislike of Brassica Vegetables Is Written in Oral Microbiome
Interactions between Brassica vegetables, such as cabbage, Brussels sprouts, broccoli, and cauliflower, and human saliva can affect in-mouth odor development, which in turn may be linked to individual perception and liking. A compound called S-Methyl-l-cysteine sulfoxide, which is present in Brassica vegetables, produces odor-active sulfur volatiles due to the activity of enzymes present in plant […]Read More
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