Allicin CAS 539-86-6 Pharmaceutical Intermediates

Product Description:

Product Name: Allicin CAS NO: 539-86-6                

Synonyms:

S-2-propenyl 2-propenethiosulfinate;

S-allyl prop-2-ene-1-sulfinothioate;

2-propene-1-sulfinothioic acid S-2-propenyl ester;

Chemical & Physical Properties:

Appearance: Clear to slightly yellow liquid with a strong garlic-like flavor

Assay :≥99.0%

Density: 1.109 g/cm3

Melting Point: 25℃

Boiling Point: 134℃

Flash Point: 104.2℃

Refractive Index: 1.567

Vapor Pressure: 0.0±0.5 mmHg at 25℃

Safety Information:

HS Code: 2309901000

Toxicity: LD50 in mice (mg/kg): 60 i.v.; 120 s.c. (Cavallito, Bailey)

Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. It is under preliminary research for its potential to have antibacterial, antifungal, antiviral or antiprotozoal activity. Allicin is garlic's defense mechanism against attacks by pests.

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