Allicin
Chemical compound / From Wikipedia, the free encyclopedia
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Allicin is an organosulfur compound obtained from garlic.[1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.[2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide.[3] Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant.[4]
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Preferred IUPAC name
S-(Prop-2-en-1-yl) prop-2-ene-1-sulfinothioate | |
Other names
2-Propene-1-sulfinothioic acid S-2-propenyl ester 3-[(Prop-2-ene-1-sulfinyl)sulfanyl]prop-1-ene S-Allyl prop-2-ene-1-sulfinothioate | |
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1752823 | |
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ECHA InfoCard | 100.007.935 |
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MeSH | Allicin |
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CompTox Dashboard (EPA) |
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Properties | |
C6H10OS2 | |
Molar mass | 162.26 g·mol−1 |
Appearance | Colourless liquid |
Density | 1.112 g cm−3 |
Melting point | < 25 °C (77 °F; 298 K) |
Boiling point | decomposes |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid. It is also known as allyl thiosulfinate.[5] Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.[6]