Content deleted Content added
Updating {{chembox}} (no changed fields - added verified revid - updated 'UNII_Ref', 'ChemSpiderID_Ref', 'StdInChI_Ref', 'StdInChIKey_Ref') per Chem/Drugbox validation (report [[Wikipedia_talk:Wi |
fmt: italicize abs stereo, small-caps amino-acid chirality, no line-break in name (disrupts searchability, can [hide] if don't want wide infobox) |
||
| Line 8: | Line 8: | ||
<!-- | ImageSize1 = 250px --> |
<!-- | ImageSize1 = 250px --> |
||
| ImageName1 = Alliin ball view |
| ImageName1 = Alliin ball view |
||
| IUPACName = ( |
| IUPACName = (2''R'')-2-amino-3-[(''S'')-prop-2-enylsulfinyl]propanoic acid |
||
| OtherNames = 3-(2-Propenylsulfinyl)alanine<br />(S)-3-(2-Propenylsulfinyl)-L-alanine<br />3-((S)-Allylsulfinyl)-L-alanine<br />S-Allyl-L-cysteine sulfoxide |
| OtherNames = 3-(2-Propenylsulfinyl)alanine<br />(''S'')-3-(2-Propenylsulfinyl)-<small>L</small>-alanine<br />3-((''S'')-Allylsulfinyl)-L-alanine<br />''S''-Allyl-<small>L</small>-cysteine sulfoxide |
||
| Section1 = {{Chembox Identifiers |
| Section1 = {{Chembox Identifiers |
||
| SMILES = C=CCS(=O)CC(C(=O)O)N |
| SMILES = C=CCS(=O)CC(C(=O)O)N |
||
Revision as of 21:00, 8 December 2010
| |
| |
| Names | |
|---|---|
| IUPAC name
(2R)-2-amino-3-[(S)-prop-2-enylsulfinyl]propanoic acid
| |
| Other names
3-(2-Propenylsulfinyl)alanine
(S)-3-(2-Propenylsulfinyl)-L-alanine 3-((S)-Allylsulfinyl)-L-alanine S-Allyl-L-cysteine sulfoxide | |
| Identifiers | |
3D model (JSmol)
|
|
| ChemSpider | |
| ECHA InfoCard | 100.008.291 |
CompTox Dashboard (EPA)
|
|
| |
| |
| Properties | |
| C6H11NO3S | |
| Molar mass | 177.22 g/mol |
| Appearance | White to off white crystalline powder |
| Melting point | 163–165 °C (325–329 °F) |
| Soluble | |
| Hazards | |
| NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Alliin (al'-ee-in) is a sulfoxide that is a natural constituent of fresh garlic.[1] It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical scavenging properties, possibly owing to the alliin contained within.[2]
When the effect of alliin is observed on blood cells in vitro, a noted increase in the engulfing capacity of phagocyting cells is seen.[3]
References
- ^ Iberl, B; et al. (1990). "Quantitative Determination of Allicin and Alliin from Garlic by HPLC". Planta Med. 56 (3): 320–326. doi:10.1055/s-2006-960969. PMID 17221429.
{{cite journal}}: Explicit use of et al. in:|author=(help) - ^ Kourounakis, PN; Rekka, EA (1991). "Effect on active oxygen species of alliin and Allium sativum (garlic) powder". Res Commun Chem Pathol Pharmacol. 74 (2): 249–252. PMID 1667340.
{{cite journal}}: Unknown parameter|month=ignored (help)CS1 maint: multiple names: authors list (link) - ^ Salman, H; et al. (1999). "Effect of a garlic derivative (alliin) on peripheral blood cell immune responses". Int J Immunopharmacol. 21 (9): 589–597. doi:10.1016/S0192-0561(99)00038-7. PMID 10501628.
{{cite journal}}: Explicit use of et al. in:|author=(help); Unknown parameter|month=ignored (help)