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)

color 

White to light yellow

BRN 

1724805

Safety Information

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

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

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.

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 (17795-26-5)Related Product Information

• 3-(allylsulphinyl)-L-alanine
• 3-(ethylsulfinyl)propanoic acid
• S-Allyl-D-cysteine