Japanese researchers found that regular consumption of yoghurt reduces hydrogen sulfide in expired air.
Hydrogen sulfide is the main source of unpleasant odor.
Deodorizing properties of yogurt are associated with bacteria, which are contained in this food product — Lactobacillus bulgaricus and Streptococcus thermophilus. Details this study was reported at the conference of the international Association of dental research (International Association for Dental Research).
Under the supervision of scientists were 24 volunteers who were given detailed instructions concerning oral hygiene, diet and medication. The subjects for two weeks did not consume yoghurt and similar foods (for example cheese).
The researchers took samples of saliva, plaque from the tongue to determine the level of bacterial content and aromatic substances, including hydrogen sulphide.
