Basic information As a flavor ingredient Safety Supplier Related
ChemicalBook >  Product Catalog >  Biochemical Engineering >  Amino Acids and Derivatives >  Cysteine derivatives >  S-ALLYL-L-CYSTEINE

S-ALLYL-L-CYSTEINE

Basic information As a flavor ingredient Safety Supplier Related

S-ALLYL-L-CYSTEINE Basic information

Product Name:
S-ALLYL-L-CYSTEINE
Synonyms:
  • S-ALLYL-L-CYSTEINE
  • (R)-ALLYLTHIO-2-AMINOPROPIONIC ACID
  • s-allylcysteine
  • CYSTEINE, S-ALLYL-L-
  • DEOXYALLIIN
  • L-DEOXYALLIIN
  • (L)-3-(ALLYLSULFENYL)-ALANINE
  • Allylcysteine
CAS:
21593-77-1
MF:
C6H11NO2S
MW:
161.22
Product Categories:
  • Inhibitors
  • Amino acids methyl、ethyl、t-butyl series
Mol File:
21593-77-1.mol
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S-ALLYL-L-CYSTEINE Chemical 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
form 
powder
pka
2.07±0.10(Predicted)
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
CAS DataBase Reference
21593-77-1(CAS DataBase Reference)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
43
Safety Statements 
36/37
WGK Germany 
3
RTECS 
HA2466200
HS Code 
2930.90.9250
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S-ALLYL-L-CYSTEINE Usage And Synthesis

As a flavor ingredient

Identification

CAS.No.: 
21593-77-1 
FL.No.: 
15.055
FEMA.No.: 
4322
NAS.No.: 
n/a 
CoE.No.: 
n/a 
EINECS.No. 
n/a 
JECFA.No.: 
1710
 
 
Description: White powder; cooked roasted brown aroma.

Regulatory Status:
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

Reported uses (ppm): (FEMA, 2007)
Food Category 
Usual 
Max. 
Baked goods 
2
25
Breakfast cereal 
2
25
Cheese 
2
25
Condiments, relishes 
2
25
Fats, oils 
2
25
Fish products 
2
25
Gravies 
2
25
Imitation dairy 
2
25
Instant coffee, tea 
2
25
Meat products 
2
25
Nut products 
2
25
Poultry 
2
25
Processed vegetables 
2
25
Reconstituted vegetables 
2
25
Seasonings/flavors 
2
25
Snack foods 
2
25
Soups 
2
25
  Natural occurrence: Reported found in garlic.

Description

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.

Chemical Properties

White powder; cooked roasted brown aroma.

Occurrence

Reported found in garlic

Uses

A water-soluble organosulfur

Uses

antineoplastic

Uses

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

Definition

ChEBI: An S-hydrocarbyl-L-cysteine that is L-cysteine in which the hydrogen attached to the sulphur is replaced by a prop-2-enyl group. It commonly occurs in garlic and has been found to exhibit antineoplastic activity.

Aroma threshold values

High strength odor; recommend smelling in a 0.10% solution or less

General Description

S-Allyl-L-cysteine has anti-inflammatory properties. It inhibits prooxidant enzymes and chelates metals. S-Allyl-L-cysteine exhibits hypoglycemic and cholesterol-lowering effects. It prevents apoptosis, lowers the activity of inducible nitric oxide synthase and blocks nuclear factor kappa B activity.

Biochem/physiol Actions

S-allyl-L-cysteine is a sulfur containing amino acid found in garlic with antioxidant, anti-cancer, antihepatotoxic, neuroprotective and neurotrophic activity. S-allyl-L-cysteine has potent activity in several animal models of ischemic injury and Alzhemer′s disease.

S-ALLYL-L-CYSTEINESupplier

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