curry leaves and halitosis

[halihope]

Causes of bb, volatile sulfur compounds (VSC) are produce by gram negative bacteria such as: HYDROGEN SULFIDE, METHYL MERCAPTAN, DIMETHYL SULFIDE AND DIMETHYL DISULFIDE.
Fresh CURRY LEAVES (Murraya Koenigii Spring) have 2.6% essential oils called Sesquiterpenes: beta caryophyline, beta gurjunene, beta elemene, beta phyllandrene, beta thujene and others.
Sesquiterpenes have antibacterial and antifungal activity.
CURRY LEAVES are soluble in water.
In 10 male volunteers it was noted a decreased in bad breath after holding curry leaves in the mouth for 7 minutes. Curry leaves increases the flow of saliva in the mouth and the terpenes present in them may have antibacterial activity also.
Curry leaves are rich in folate 93.9 micrograms/100g, Beta carotene 7110 micrograms/100g (antioxidant).

I don't know if this is old news and if anyone has tried the curry leaves. These leaves are used in the Indian cuisine.