时差N小时:每日一个洋葱就能和医生说再见吗?

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

你瞧，洋葱的特殊味道来源于含有硫离子的复合物，

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

当你切洋葱时，你破坏了它的细胞，以至于激发化学反应，这种反应会使本身的化合物转化成某种像催泪瓦斯一样的酸。

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

与此同时，这种反应的副产品泽浓缩成为洋葱刺激气味的某种份子，

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

换句话说，让你泪眼汪汪以及释放洋葱味道的正是这种化学反应。

A similar thing happens when you chop garlic.

当你切蒜的时候也会发生类似的事情。

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

当大蒜呈鳞球茎状态时，气味并不浓郁。

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

只有当你切碎或者是破坏大蒜细胞时，化学反应释才会放出大蒜的气味。

However, no one cries from slicing garlic.

但是，切片大蒜不会让人流泪，

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

这是因为在大蒜中发生化学反应的副产品同你切洋葱时的得到的副产品不同。

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

科学家认为相同的化学反应赋予大蒜洋葱独特的气味，这种气味帮主它们击退细菌，真菌以及寄生虫。

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

在关于大蒜洋葱对你有好处报道的背后，或许有更多科学有待我们探究。