時差N小時:每日一個洋蔥就能和醫(yī)生說再見嗎?

You see, Don,an onion gets it distinctive taste fromcompounds that contain sulfur atoms.

你瞧，洋蔥的特殊味道來源于含有硫離子的復合物，

When you slice anonion, you damage its cells,triggering a chemical reaction that converts thesecompounds into anacid that acts like tear gas.

當你切洋蔥時，你破壞了它的細胞，以至于激發(fā)化學反應，這種反應會使本身的化合物轉化成某種像催淚瓦斯一樣的酸。

At the same time, the byproducts of this reactioncondense to form the molecules responsible fortheonion's pungent odor.

與此同時，這種反應的副產品澤濃縮成為洋蔥刺激氣味的某種份子，

In other words, the same chemical reaction that makes you weepy alsoreleases the onion'ssmell.

換句話說，讓你淚眼汪汪以及釋放洋蔥味道的正是這種化學反應。

A similar thing happens when you chop garlic.

當你切蒜的時候也會發(fā)生類似的事情。

When it's still in bulb form, garlic doesn't smell likemuch.

當大蒜呈鱗球莖狀態(tài)時，氣味并不濃郁。

It's only when you mince or dice the garlic's cells that a chemical reaction releases thesmellwe associate with garlic.

只有當你切碎或者是破壞大蒜細胞時，化學反應釋才會放出大蒜的氣味。

However, no one cries from slicing garlic.

但是，切片大蒜不會讓人流淚，

This is because the byproducts of the chemical reactionthat takes place in garlic are differentfrom the byproducts you get when you chop an onion.

這是因為在大蒜中發(fā)生化學反應的副產品同你切洋蔥時的得到的副產品不同。

Scientists suggest that the same chemical that gives garlic and onions their distinctive smellhelpsthem fight off bacteria and fungus and parasites.

科學家認為相同的化學反應賦予大蒜洋蔥獨特的氣味，這種氣味幫主它們擊退細菌，真菌以及寄生蟲。

There might be something after all behind allthose reports that garlic and onions are good foryou.

在關于大蒜洋蔥對你有好處報道的背后，或許有更多科學有待我們探究。