S-Allylcysteine

S-Allyl cysteine
Names
	IUPAC name (R)-2-Amino-3-prop-2-enylsulfanylpropanoic acid
	Other names S-2-propenyl-L-cysteine; S-allyl-laevo-cysteine; S-allylcysteine
Identifiers
CAS Number	21593-77-1 ;
3D model (JSmol)	Interactive image;
Abbreviations	SAC
ChemSpider	7969672 ;
ECHA InfoCard	100.166.686
PubChem CID	9793905;
UNII	81R3X99M15 ;
CompTox Dashboard (EPA)	DTXSID20894862 ;
	InChI InChI=1S/C6H11NO2S/c1-2-3-10-4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-/m0/s1 Key: ZFAHNWWNDFHPOH-YFKPBYRVSA-N ; InChI=1/C6H11NO2S/c1-2-3-10-4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-/m0/s1 Key: ZFAHNWWNDFHPOH-YFKPBYRVBL;
	SMILES O=C(O)[C@@H](N)CSC\C=C;
Properties
Chemical formula	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 ?) Infobox references

S-Allylcysteine (SAC) is an organosulfur compound that is a constituent of fresh garlic. It is a derivative of the amino acid cysteine in which an allyl group replaces the proton on sulfur. A number of related compounds are found in garlic, including the disulfide S-"allylmercaptocysteine" (SAMC) and γ-glutamyl-S-allylcysteine" (GSAC).^[1]

Allylcysteine is of interest for its potential medicinal properties.^[2] and as a chemopreventive.^[3]

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.
^ Yeh YY, Liu L (2001). "Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies". Journal of Nutrition. 131 (3s): 989S–93S. 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

[1] 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.

[2] Yeh YY, Liu L (2001). "Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies". Journal of Nutrition. 131 (3s): 989S–93S. doi:10.1093/jn/131.3.989S. PMID 11238803.

[3] 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.

[1]

[2]

[3]

See also

References

External links