<i>S</i>-Allyl-<small>L</small>-cysteine , ≥98.0%(T) , 21593-77-1

Synonym(s):
L-Deoxyalliin;SAC;S-allylcysteine;S-allyl-cysteine

CAS NO.：21593-77-1

Empirical Formula: C6H11NO2S

Molecular Weight: 161.22

MDL number: MFCD00151975

PRODUCT Properties

• Melting point: 235-236℃
• Boiling point: 300℃
• Density: 1.191
• FEMA: 4322 | S-ALLYL-L-CYSTEINE
• Flash point: 135℃
• storage temp.: -20°C
• solubility: H2O: >10mg/mL
• pka: 2.07±0.10(Predicted)
• form: powder
• color: white to beige
• Odor: at 0.10 % in propylene glycol. cooked roasted
• Odor Type: roasted
• optical activity: [α]/D -8 to -15°, c = 1 in H2O
• JECFA Number: 1710
• Stability: Light Sensitive
• LogP: 1.31

Description and Uses

L-Deoxyalliin is a water soluble organosulfur compound derived from garlic and is the most abundant constituent of aged garlic extracts. It has neuroprotective and antioxidative activities, reducing edema formation in the ischemic brain by inhibiting free radical-mediated lipid peroxidation and preventing neuronal cell death in cerebral ischemic insult by specifically scavenging peroxynitrite at concentrations up to 100 μM. L-Deoxyalliin also demonstrates various anti-amyloidogenic properties in experimental models of Alzheimer’s disease.

L-Deoxyalliin is a organosulfur compound that naturally occurs in garlic. L-Deoxyalliin is known to exhibit neuroprotective and antioxidative properties.

Safety

• Symbol(GHS): GHS07
• Signal word: Warning
• Hazard statements: H317
• Precautionary statements: P280
• Hazard Codes: Xi
• Risk Statements: 43
• Safety Statements: 36/37
• WGK Germany: 3
• RTECS: HA2466200
• HS Code: 2930.90.9250