Chemistry:S-Allylcysteine
From HandWiki
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| Names | |
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| IUPAC name
(R)-2-Amino-3-prop-2-enylsulfanylpropanoic acid
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| Other names
S-2-propenyl-L-cysteine; S-allyl-laevo-cysteine; S-allylcysteine
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| Identifiers | |
3D model (JSmol)
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| Abbreviations | SAC |
| ChemSpider | |
PubChem CID
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| Properties | |
| C6H11NO2S | |
| 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). | |
 verify (what is   ?)
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| Infobox references | |
S-Allylcysteine (SAC) is an organosulfur compound that has the formula HO
2CCH(NH
2)CH
2SCH
2C=CH
2. It is the S-allylated derivative of the amino acid cysteine. As such only the L-enantiomer is significant biologically. SAC constituent of aged garlic. A number of related compounds are found in garlic, including the disulfide S-"allylmercaptocysteine" (SAMC, HO
2CCH(NH
2)CH
2SSCH
2C=CH
2) and γ-glutamyl-S-allylcysteine" (GSAC).[1]
Allylcysteine is of interest for its potential medicinal properties.[2] and as a chemopreventive.[3]
See also
- Alliin, the S-oxide of allyl cysteine
References
- ↑ Fujii, Takuto; Matsutomo, Toshiaki; Kodera, Yukihiro (2018). "Changes of S-Allylmercaptocysteine and γ-Glutamyl-S-allylmercaptocysteine Contents and Their Putative Production Mechanisms in Garlic Extract during the Aging Process". Journal of Agricultural and Food Chemistry 66 (40): 10506–10512. doi:10.1021/acs.jafc.8b02541. PMID 30226990.
- ↑ "Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies". Journal of Nutrition 131 (3s): 989S–93S. 2001. doi:10.1093/jn/131.3.989S. PMID 11238803.
- ↑ 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.
External links
- S-allyl-laevo-cysteine, thegoodscentscompany.com
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