| S-ALLYL-L-CYSTEINE Basic information |
| As a flavor ingredient |
| 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 |
| EINECS: | |
| Product Categories: | Inhibitors;Amino acids methyl、ethyl、t-butyl series |
| Mol File: | 21593-77-1.mol |
| S-ALLYL-L-CYSTEINE Chemical Properties |
| Melting point | 235-236℃ |
| Boiling point | 300℃ |
| density | 1.191 |
| FEMA | 4322 | S-ALLYL-L-CYSTEINE |
| Fp | 135℃ |
| storage temp. | -20°C |
| solubility | H2O: >10mg/mL |
| form | powder |
| pka | 2.07±0.10(Predicted) |
| color | white to beige |
| optical activity | [α]/D -8 to -15°, c = 1 in H2O |
| JECFA Number | 1710 |
| CAS DataBase Reference | 21593-77-1(CAS DataBase Reference) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 43 |
| Safety Statements | 36/37 |
| WGK Germany | 3 |
| RTECS | HA2466200 |
| MSDS Information |
| 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
▼ ▲ 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
|
| 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-CYSTEINE Preparation Products And Raw materials |
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