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| | 3-(allylsulphinyl)-L-alanine Basic information |
| | 3-(allylsulphinyl)-L-alanine Chemical 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) | | BRN | 1724805 |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26 | | WGK Germany | 3 |
| | 3-(allylsulphinyl)-L-alanine Usage And Synthesis |
| Description | 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. | | Uses | rac-Alliin has shown notable preventive effects on cardiac marker enzymes and lipids in isoproterenol-induced myocardial injury. rac-Alliin is also known to exhibit anticancer, antimicrobial, antihypertensive, antioxidant activities. | | Uses | (±)-L-Alliin has been used in nutrient broth No. 2 (NB2) for determining the concentrations of garlic-derived products active against Clostridium jejuni. | | Definition | ChEBI: 3-(Allylsulphinyl)-L-alanine is a L-alpha-amino acid. | | General Description | Alliin is the precursor of allicin. | | Biochem/physiol Actions | S-Allyl-L-cysteine ((±)-L-Alliin) (SAC) may be used to study its potential as an anti-Alzheimer′s factor. SAC has been shown to increase cell proliferation and neuroblast differentiation by increasing 5-HT(1A) and provide antioxidative benefit to neurons and synapses. |
| | 3-(allylsulphinyl)-L-alanine Preparation Products And Raw materials |
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