Allicin

• Description :

  Allicin (diallyl thiosulfinate) is isolated from garlic including Diallyl monosulfide, Diallyl disulfide, Diallyl trisulfide, Diallyl tetrasulfide, and Methyl allyl disulphide etc. They accounts for 98% of the extract. Allicin (diallyl thiosulfinate) has highly potent antimicrobial activity, and inhibits growth of a variety of microorganisms, among them antibiotic-resistant strains[1][2].

• Product Name Alternative :

  Diallyl thiosulfinate

• UNSPSC :

  12352100

• Hazard Statement :

  H302, H315, H319, H335

• Target :

  Antibiotic; Bacterial

• Type :

  Natural Products

• Related Pathways :

  Anti-infection

• Applications :

  COVID-19-immunoregulation

• Field of Research :

  Infection

• Assay Protocol :

  https://www.medchemexpress.com/allicin.html

• Concentration :

  10mM

• Purity :

  98.0

• Solubility :

  DMSO : 100 mg/mL (ultrasonic) |Ethanol : 70 mg/mL (ultrasonic)

• Smiles :

  C=CCS(SCC=C)=O

• Molecular Formula :

  C6H10OS2

• Molecular Weight :

  162.27

• Precautions :

  H302, H315, H319, H335

• References & Citations :

  [1]Rahman, et al. Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability[J]. International Journal of Food Properties, 2007, 10 (2) :245-268.|[2]Müller A, et al. Allicin Induces Thiol Stress in Bacteria through S-Allylmercapto Modification of ProteinCysteines. J Biol Chem. 2016 May 27;291 (22) :11477-90.

• Shipping Conditions :

  Room Temperature

• Storage Conditions :

  4°C (Powder, sealed storage, away from moisture and light)

• Scientific Category :

  Natural Products

• Clinical Information :

  Phase 3

• CAS Number :

  [539-86-6]