Sarage urine: Why only half perceives the smell!

Sarage urine: Why only half perceives the smell!

With the start of the asparagus season, many people experience a phenomenon that continuously ensures conversation: the characteristic smell of the "asparagus urine". This unpleasant smell usually occurs a few minutes after eating asparagus and is the result of a biochemical degradation process that takes place in our body. The main cause is the asparagus acid that occurs in asparagus and is converted into sulfur -containing connections by a number of enzymatic reactions. These controversial substances, such as methannthiol, dimethyl sulfide and dimethylsulfoxide, get through the kidneys in the urine and create the typical smell that is reminiscent of rotten vegetables.

It is remarkable that not everyone perceives this smell. According to oe24.at about 40 to 50 percent of people have a special enzyme that converted asparagus acid into odor-intensive connections. The remaining people either do not split these acid or only minimally. There are also people who do not perceive these smells at all due to a genetic predisposition, known as specific anosmia. This anosmia can be caused by a defective olfactory receptor gene, such as the OR2M7.

genetics and perception of the odor

A comprehensive study with almost 7,000 participants has shown that 58 percent of men and 61.5 percent of women hardly or no smell after enjoying asparagus. These differences in the perception are genetically due to and are related to varying genes near odor receptor genes, as https://www.tagesschau.de/wissen/forschung/spargel-urin-genetik-100.html). However, it remains unclear whether these people do not produce the chemical compounds or simply react less sensitively to them. The results of these studies only refer to European populations, which limits transferability to other ethnic groups.

The perfect asparagus

The asparagus season in Germany extends over the months of April to June, in which fresh asparagus is harvested. There are different varieties, such as the white asparagus, which is stung underground, the purple and green asparagus that is harvested above the earth, as well as the classic green asparagus that grows in the air. Fresh asparagus is characterized by solid, closed heads and plump, wet rods. In addition to enjoyment, asparagus is also known for its high content of vitamins such as A, B1, B6, C and E as well as minerals such as iron, calcium and magnesium.

Although the perception of asparagus smell can vary greatly, there are no known measures to completely prevent this smell. The first approaches to reduce are in research, but currently the ventilation remains the simplest solution for those affected.