CAS 556-27-4

Alliin

Description:

Alliin, with the CAS number 556-27-4, is a sulfur-containing compound primarily found in garlic (Allium sativum) and is responsible for many of its health benefits and characteristic aroma. It is a colorless, crystalline substance that is soluble in water and has a slightly bitter taste. Alliin is a derivative of the amino acid cysteine and is classified as a sulfoxide. When garlic is crushed or chopped, alliin is converted into allicin through the action of the enzyme alliinase, which is responsible for garlic's pungent smell and many of its therapeutic properties. Alliin itself is known for its potential health benefits, including antimicrobial, anti-inflammatory, and antioxidant effects. It is also studied for its role in cardiovascular health and its ability to enhance the immune system. Due to its instability, alliin is typically not found in significant amounts in processed garlic products, making fresh garlic a more potent source of this compound.

Formula: C₆H₁₁NO₃S

InChI: InChI=1S/C6H11NO3S/c1-2-3-11(10)4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-,11-/m0/s1

InChI key: InChIKey=XUHLIQGRKRUKPH-DYEAUMGKSA-N

SMILES: S(C[C@@H](C(O)=O)N)(CC=C)=O

Synonyms:

• (+)-<span class="text-smallcaps">L</span>-Alliin
• (S)-3-(Allylsulphinyl)-L-alanine
• 3-(Allylsulfinyl)alanin
• 3-(Prop-2-En-1-Ylsulfinyl)Alanine
• 3-(prop-2-en-1-ylsulfinyl)-L-alanine
• <span class="text-smallcaps">L</span>-Alanine, 3-(2-propenylsulfinyl)-, (S)-
• <span class="text-smallcaps">L</span>-Alanine, 3-[(S)-2-propenylsulfinyl]-
• <span class="text-smallcaps">L</span>-Cysteine, S-2-propen-1-yl-, S-oxide, [S(S)]-
• Alanine, 3-(allylsulfinyl)-
• Alanine, 3-(allylsulfinyl)-, (S)-<span class="text-smallcaps">L</span>-
• L-Alanine, 3-(2-propenylsulfinyl)-, (S)-
• S-Allyl-<span class="text-smallcaps">L</span>-cysteine-(+)-sulfoxide
• S-Allyl-L-Cysteinesulphoxide
• S-Allyl-L-cystein-S-oxid
• Alanine, 3-(allylsulfinyl)-, (S)-L-
• L-Alanine, 3-[(S)-2-propenylsulfinyl]-

(+)-L-Alliin

CAS: 556-27-4

(+)-L-Alliin analytical standard provided with w/w absolute assay, to be used for quantitative titration.

Formula: C₆H₁₁NO₃S

Purity: (HPLC) ≥98%

Color and Shape: Powder

Molecular weight: 177.23

Ref: 11-7253S

Alliin

CAS: 556-27-4

Other organo-sulfur acid compounds

Formula: C₆H₁₁NO₃S

Color and Shape: White Brown Powder

Molecular weight: 177.04596

Ref: 45-1012950

L-Alanine, 3-[(S)-2-propenylsulfinyl]-

CAS: 556-27-4

Formula: C₆H₁₁NO₃S

Purity: 97%

Color and Shape: Solid

Molecular weight: 177.2214

Ref: IN-DA00IKLC

Alliin

CAS: 556-27-4

Formula: C₆H₁₁NO₃S

Purity: ≥ 98.0%

Color and Shape: White powder

Molecular weight: 177.22

Ref: 7W-GY5416

Alliin

CAS: 556-27-4

Alliin

Purity: ≥98%

Molecular weight: 177.22g/mol

Ref: 54-BUP04581

Alliin

CAS: 556-27-4

Formula: C₆H₁₁NO₃S

Purity: 95%~99%

Molecular weight: 177.218

Ref: BP-BP0142

Alliin

CAS: 556-27-4

Alliin, a garlic-derived organosulfur, may combat inflammation in ALI by triggering PPARγ and blocking NF-κB.

Formula: C₆H₁₁NO₃S

Purity: 99.39% - 99.62%

Color and Shape: White To Off White Crystalline Powder

Molecular weight: 177.22

Ref: TM-T5764

L(+)-Alliin

CAS: 556-27-4

L(+)-Alliin is a naturally occurring organosulfur compound, which is a notable component derived from garlic (Allium sativum). It exists primarily in the intact garlic cloves and acts as a precursor to allicin, the compound responsible for garlic's characteristic aroma and many of its health benefits. When garlic is crushed or chopped, enzymatic reactions convert L(+)-Alliin to allicin through the action of the enzyme alliinase.

Formula: C₆H₁₁NO₃S

Purity: Min. 97 Area-%

Color and Shape: White Off-White Powder

Molecular weight: 177.22 g/mol

Ref: 3D-FA65484

(+)-L-Alliin

Controlled Product

CAS: 556-27-4

Applications (+)-L-Alliin is a precursor to Allicin (A543500), naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial and antioxidant activity. Alliin shows cardiovascular protective properties as well.
References Yamada, Y., et al.: Antimicrob. Agents Chemother., 11, 743 (1977), Mayeux, P.R., et al.: Agents Actions, 25, 182 (1988), Freeman, F., et al.: J. Agric. Food Chem., 43, 2332 (1995), Macpherson, L.J., et al.: Curr. Biol., 15, 929 (2005); Yeh, Y. et al.: J. Nutr., 131, 989S (2001);

Formula: C₆H₁₁NO₃S

Color and Shape: Neat

Molecular weight: 177.22

Ref: TR-A543530