CAS 539-86-6

Allicin

Description:

Allicin is a sulfur-containing compound primarily known for its presence in garlic (Allium sativum) and is responsible for its distinctive aroma and many of its health benefits. It is formed when garlic is crushed or chopped, leading to the enzymatic conversion of alliin into allicin. Allicin is characterized by its potent antimicrobial properties, making it effective against a variety of bacteria, fungi, and viruses. It has also been studied for its potential cardiovascular benefits, including the ability to lower blood pressure and cholesterol levels. Chemically, allicin is unstable and can decompose into various sulfur compounds, which contributes to its short-lived nature in biological systems. Its structure features a thiosulfinate functional group, which is crucial for its biological activity. Allicin is often used in dietary supplements and natural remedies, although its efficacy can vary based on preparation and dosage. Overall, allicin is a fascinating compound with significant implications for health and nutrition, reflecting the broader benefits of garlic in traditional and modern medicine.

Formula: C₆H₁₀OS₂

InChI: InChI=1S/C6H10OS2/c1-3-5-8-9(7)6-4-2/h3-4H,1-2,5-6H2

InChI key: InChIKey=JDLKFOPOAOFWQN-UHFFFAOYSA-N

SMILES: S(SCC=C)(CC=C)=O

Synonyms:

• 2-Propene-1-sulfinic acid, thio-, S-allyl ester
• 2-Propene-1-sulfinothioic acid, S-2-propen-1-yl ester
• 2-Propene-1-sulfinothioic acid, S-2-propenyl ester
• 3-Prop-2-enylsulfinylsulfanylprop-1-ene
• 3-[(Prop-2-ene-1-sulfinyl)sulfanyl]prop-1-ene
• Alliin
• Allimed
• Alliosan
• Allisatin
• Allisure Liquid
• Allitrid
• Diallyl thiosulfinate
• Dianyctrsnlgide
• Garlic Extract
• S-Allyl acrylo-1-sulphinothioate
• S-prop-2-en-1-yl prop-2-ene-1-sulfinothioate
• Thio-2-propene-1-sulfinic acid S-allyl ester

2-Propene-1-sulfinothioic acid, S-2-propenyl ester

CAS: 539-86-6

Formula: C₆H₁₀OS₂

Purity: 97%

Color and Shape: Liquid

Molecular weight: 162.2730

Ref: IN-DA00ILMW

S-Allyl Prop-2-Ene-1-Sulfinothioate

CAS: 539-86-6

S-Allyl Prop-2-Ene-1-Sulfinothioate

Purity: 97% (isomers mixture)

Molecular weight: 162.27g/mol

Ref: 54-OR1026977

Allicin

CAS: 539-86-6

Allicin

Purity: ≥95%

Molecular weight: 162.27g/mol

Ref: 54-BUP13916

Allicin

CAS: 539-86-6

Allicin exerts antioxidant, bactericidal, anti-cancer, anti-inflammatory activities, it exerts an inhibitory immunomodulatory effect on intestinal epithelial

Formula: C₆H₁₀OS₂

Purity: ≥98%

Color and Shape: Clear To Slightly Yellow Liquid

Molecular weight: 162.27

Ref: TM-T3123

Allicin

CAS: 539-86-6

Formula: C₆H₁₀OS₂

Molecular weight: 162.27

Ref: 4Z-A-148003

Allicin - Mixture of mainly diallyldisulfide and diallyl trisulfide

CAS: 539-86-6

Allicin is a biologically active compound, primarily a mixture of diallyl disulfide and diallyl trisulfide, which is an organosulfur compound found predominantly in crushed garlic (Allium sativum). It originates from the enzymatic conversion of alliin through the action of alliinase when garlic is damaged or crushed. The mode of action of Allicin involves its ability to interact with and inhibit thiol-containing enzymes within microbial cells, which disrupts essential cellular processes and contributes to its potent antimicrobial properties. Additionally, Allicin exhibits a broad spectrum of activity against a variety of bacteria, viruses, and fungi.

Formula: C₆H₁₀OS₂

Purity: Min. 98%

Color and Shape: Yellow Powder

Molecular weight: 162.28 g/mol

Ref: 3D-FA17283

Allicin

CAS: 539-86-6

Purity: 98%

Molecular weight: 162.27

Ref: 10-F979153

Allicin kit

CAS: 539-86-6

Kit for preparing fresh allicin from the alliin/allinase.  This compound is very unstable with the typical odor of garlic from well known unpleasant sulfurpus degradation compounds. The stability of allicin is about 72 h under -20°C in a dark and oxygene free storage. The allicin kit is a method for preparing freshly allicin from the stable preproduct alliin with the natural enzyme alliinase from garlic.

Formula: C₆H₁₀OS₂

Purity: Min. 95%

Color and Shape: Clear Liquid

Molecular weight: 162.28 g/mol

Ref: 3D-XA176305

Allicin (90%)-d10

Controlled Product

CAS: 539-86-6

Formula: C₆D₁₀OS₂

Color and Shape: Neat

Molecular weight: 172.335

Ref: TR-A543502

Allicin

CAS: 539-86-6

Allicin is an organosulfur compound, which is derived from garlic (Allium sativum) through the enzymatic conversion when garlic is crushed or chopped. The enzyme alliinase is activated, converting alliin into allicin, a biologically active molecule. This process represents a defense mechanism of the plant, as allicin is potent against various pathogens.

Formula: C₆H₁₀OS₂

Purity: Min. 95%

Molecular weight: 162.28 g/mol

Ref: 3D-XA162045

Allicin

CAS: 539-86-6

Formula: C₆H₁₀OS₂

Molecular weight: 162.26

Ref: ST-EA-CP-A268000