≥90%(HPLC) , 17795-26-5

Synonym(s):
ACSO;SAC;S-Allyl-L-cysteine sulfoxide

CAS NO.：17795-26-5

Empirical Formula: C6H11NO3S

Molecular Weight: 177.22

MDL number: MFCD00151977

EINECS: 241-773-6

PRODUCT Properties

• Boiling point: 416.1±45.0 °C(Predicted)
• Density: 1.354±0.06 g/cm3(Predicted)
• storage temp.: 2-8°C
• solubility: PBS (pH 7.2): 10 mg/ml
• form: A crystalline solid
• pka: 1.88±0.10(Predicted)
• color: White to light yellow
• BRN: 1724805

Description and Uses

Alliin is a cysteine sulfoxide constituent of garlic that is converted by alliinase to allicin, which imparts its pungent aroma and flavor. Alliin exhibits anti-cancer, anti-microbial, anti-hypertensive, cardioprotective, and anti-oxidant activities. It has been shown to inhibit squalene monooxygenase, a rate-limiting step in the downstream pathway of cholesterol biosynthesis, with an IC₅₀ value of 120 μM.

(±)-L-Alliin has been used in nutrient broth No. 2 (NB2) for determining the concentrations of garlic-derived products active against Clostridium jejuni.

Safety

• Symbol(GHS): GHS07
• Signal word: Warning
• Hazard statements: H315-H319-H335
• Precautionary statements: P261-P264-P271-P280-P302+P352-P305+P351+P338
• Hazard Codes: Xi
• Risk Statements: 36/37/38
• Safety Statements: 26
• WGK Germany: 3