It turns out that the bittern component of ginger has an effect of suppressing halitosis

by Randy Wick

Ginger having a distinctive flavor is widely used for cooking as a spice, and it is used to taste the smell of fish and condiments of noodles. It is a ginger that is also used for drinks such as ginger ale and cold candy sometimes, but it turned out that it was newly effective "to suppress bad breath".

Pungent tasting substance in ginger reduces bad breath - TUM
https://www.tum.de/nc/en/about-tum/news/press-releases/detail/article/34844/

The research team at Leibniz Food Systems Biology Laboratory at the Technical University of Munich is conducting research on what kind of chemical ingredients are contained in foods. The research team focused on the ingredient called gingerol which is included in ginger and investigated what kind of action Gingereol brings in human mouth.

Gingerol is a substance that produces a peculiar ingredient peculiar to ginger, especially contained in fresh grated and ginger. Previous studies have suggested that Gingerol relaxes nausea and headaches such as pregnancy and that in rat experiments the effect of inducing hypothermia has also been confirmed.

The research team, gingerol is thiol oxidase activates the enzymes in saliva that, we found that the increase up to 16 times the thiol oxidase in the saliva in just a few seconds. Thiol oxidase has been found to have the effect of decomposing sulfur-containing compounds that cause bad breath and suppressing halitosis.

by lemon CC

In other words, when eating ginger and incorporating Gingerol into the mouth, thiol oxidase in saliva increases, which seems to be helpful in reducing substances causing bad breath. Professor Thomas Hoffmann, research team, said, "The new mechanisms discovered this time may be applied to future oral hygiene products, which may further improve people's bad breath."