17795-27-6

Basic information

• Product Name: alliin
• Synonyms: S-ALLYL-L-CYSTEINESULPHOXIDE;Alanine, 3-(2-propenylsulfinyl)-;Pcso;S-(2-Propenyl)cysteine sulfoxide;S-Allylcysteine sulfoxide;XUHLIQGRKRUKPH-UHFFFAOYSA-N
• CAS NO: 17795-27-6
• Molecular Formula: C₆H₁₁NO₃S
• Molecular Weight: 177.22
• EINECS: 209-118-9
• Mol File: 17795-27-6.mol
• Article Data: 11

Chemical Properties

• Boiling Point: 416.1°C at 760 mmHg
• Flash Point: 205.5°C
• Appearance: /
• Density: 1.354g/cm³
• Vapor Pressure: 4.32E-08mmHg at 25°C
• Refractive Index: 1.579
• CAS DataBase Reference: alliin(CAS DataBase Reference)
• NIST Chemistry Reference: alliin(17795-27-6)
• EPA Substance Registry System: alliin(17795-27-6)

Safety Data

• Hazard Codes: Xi:Irritant
• Statements: R36/37/38:
• Safety Statements: S26:
• Hazardous Substances Data: 17795-27-6(Hazardous Substances Data)

Usage

Description

Alliin, a sulfur-containing compound found in garlic, is the precursor to allicin, the compound responsible for garlic's characteristic smell and taste. When garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which possesses potential health benefits such as anti-inflammatory, antioxidant, and antibacterial properties.

Uses

Used in Natural Supplements and Remedies:
Alliin is used as a natural supplement and remedy for its potential health benefits, including lowering blood pressure, reducing cholesterol levels, and improving immune function. These benefits have made alliin and its conversion product, allicin, the subject of numerous research studies and popular ingredients in various natural health products.
Used in Functional Foods:
Alliin is used as an ingredient in functional foods for its potential to contribute to overall health and well-being. The conversion of alliin to allicin upon consumption provides the associated health benefits, making it a valuable component in the development of foods with added health-promoting properties.
Used in Pharmaceutical Research:
Alliin is used as a subject of pharmaceutical research for its potential to develop new drugs and therapies. alliin's ability to lower blood pressure, reduce cholesterol levels, and improve immune function makes it a promising candidate for the treatment of various health conditions.
Used in Antimicrobial Applications:
Alliin is used as an antimicrobial agent due to the antibacterial properties of allicin, which is produced when alliin is converted by the enzyme alliinase. This makes alliin a valuable component in the development of natural antimicrobial products and treatments.
Used in Antioxidant Formulations:
Alliin is used in antioxidant formulations for its potential to combat oxidative stress and support overall health. The antioxidant properties of allicin, derived from alliin, contribute to the development of products that help protect against cell damage and promote a healthy immune system.

InChI:InChI=1/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

Upstream product

• 21593-77-1 S-allyl cysteine 
• 49621-03-6 S-propenyl-L-cysteine 
• 770742-93-3 (S)-3-(allylthio)-2-aminopropanoic acid 
• 52467-58-0 S-allyl-N-formyl-DL-cysteine 

Downstream Products

• 23127-41-5 (2R)-2-(acetylamino)-3-(prop-2-en-1-ylsulfanyl)propanoic acid 
• 21593-77-1 S-allyl cysteine 
• 17795-24-3 (+/-)-S-propyl-L-cysteine sulfoxide 
• 539-86-6 allicin 
• 127-17-3 2-oxo-propionic acid 
• 554-44-9 N-(2-allyldisulfanyl-4-hydroxy-1-methyl-but-1-en-t-yl)-N-(4-amino-2-methyl-pyrimidin-5-ylmethyl)-formamide 
• 49621-03-6 S-propenyl-L-cysteine 

Relevant articles and documents

Type of complex-BSA binding forces affected by different coordination modes of alliin in novel water-soluble ruthenium complexes

Three novel water-soluble ruthenium complexes having differently bound alliin ligands were prepared by solution synthesis and characterized by chemical analysis, and infrared, mass, nuclear magnetic resonance and electron paramagnetic resonance spectrosco

Changes of S-Allylmercaptocysteine and γ-Glutamyl- S-allylmercaptocysteine Contents and Their Putative Production Mechanisms in Garlic Extract during the Aging Process

γ-Glutamyl-S-allylmercaptocysteine (GSAMC), a putative precursor compound of S-allylmercaptocysteine (SAMC), was isolated and identified from aged garlic extract (AGE). We analyzed the change of their contents in AGE during the aging process, chronologica

IMPROVEMENTS IN OR RELATING TO ALLIUM EXTRACTS

The present invention relates to improvements in or relating to Allium extracts. In particular, it relates to improvements in or relating to extending the therapeutic half- life or duration of Allium extracts. The invention also relates to the synthesis of certain thiosulfinate compounds, especially to the synthesis of methyl allyl thiosulfinate and allyl methyl thiosulfinate, in particular from either methiin or alliin alone or a mixture of both. The invention further relates to the synthesis of methyl allyl thiosulfinate, allyl methyl thiosulfinate, allicin, and methyl methyl thiosulfinate in a mixture with varying molar or mass ratios depending on the reaction conditions, in particular from either methiin or alliin alone or a mixture of both. A high yielding, optimized synthesis of allicin starts from alliin, whereas methyl methyl thiosulfinate is advantageously obtained from methiin. Also provided is a kit comprising methiin in a first container and/or alliin in a second container and an allinase source, in particular garlic powder in a third container. Finally, the invention provides a method of preparing a mixture of methyl allyl thiosulfinate, allyl methyl thiosulfinate, allyl allyl thiosulfinate (allicin) and methyl methyl thiosulfinate from methiin and pieces of an Allium species.