Jump to content

S-Allylcysteine

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by OrganoMetallurgy (talk | contribs) at 14:16, 11 June 2017 (added Category:Allyl compounds using HotCat). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

S-Allyl cysteine
S-Allyl cysteine
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
3D model (JSmol)
Abbreviations SAC
ChemSpider
ECHA InfoCard 100.166.686 Edit this at Wikidata
  • 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 ☒N
    Key: ZFAHNWWNDFHPOH-YFKPBYRVSA-N ☒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
  • O=C(O)[C@@H](N)CSC\C=C
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).
☒N verify (what is checkY☒N ?)

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

References

  1. ^ 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. 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.