Chemistry:S-Allyl cysteine

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S-Allyl cysteine
S-Allyl cysteine
S-Allyl cysteine
IUPAC name
(R)-2-Amino-3-prop-2-enylsulfanylpropanoic acid
Other names
S-2-propenyl-L-cysteine; S-allyl-laevo-cysteine; S-allylcysteine
3D model (JSmol)
Abbreviations SAC
Molar mass 161.22 g/mol
Density 1.191 ± 0.06 g/cm3
Melting point 219 to 220 °C (426 to 428 °F; 492 to 493 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

S-Allyl cysteine (SAC) is an organic compound that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine in which an allyl group has been added to the sulfur atom.

Allyl cysteine is currently being investigated as a potential cholesterol lowering agent[1] and as a chemopreventive.[2]

See also

  • Alliin, the S-oxide of allyl cysteine


  1. "Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies". Journal of Nutrition 131 (3s): 989S–93S. 2001. PMID 11238803. 
  2. Arora, Annu; Tripathi, Chitra; Shukla, Yogeshwer (2005). "Garlic and its organosulfides as potential chemopreventive agents: a review". Current Cancer Therapy Reviews 1 (2): 199–205. doi:10.2174/1573394054021772. 

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