Diallyl sulfide

Chemical properties

clear colorless liquid

Chemical properties

A colorless liquid with characteristic garlic odor. Oil-soluble component of garlic

Occurrence

Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), nira (Allium tuberosum Rottl.), caucas (Allium victoralis L.), mustard (Brassica species) and cooked/boiled beef

The Uses of Diallyl sulfide

Diallyl sulfide is a modulator of drug metabolizing enzyme P450 system and inducer of the phase II detoxifying enzyme GST. Diallyl sulfide is also an inhibitor of CYP2E1 and believed to prevent chemically-induced carcinogenesis in many tissues. It is also used as a food additive. It is also used as an important raw material and intermediate used in organic Synthesis, pharmaceuticals, agrochemicals and dyestuff.

The Uses of Diallyl sulfide

antibacterial, antifungal, antineoplastic, antihypercholesterolaemic, hepatoprotectant

The Uses of Diallyl sulfide

manufacture of flavors.

What are the applications of Application

Diallyl sulfide is an anticarcinogenic thioester compound isolated from garlic

Preparation

From allyl iodide plus potassium sulfide in alcoho

Definition

ChEBI: Diallyl sulfide is an organic sulfide.

Aroma threshold values

Detection at 0.05 ppb

Taste threshold values

Taste characteristics at 2 ppm: sulfureous, onion–garlic and vegetative radish-like with a slightly hot nuance

General Description

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.

Biochem/physiol Actions

Organosulfur compound from garlic that inhibits chemically-induced carcinogenesis in experimental animals. Competitive inhibitor of Cytochrome P450 2E1 (CYP2E1) that, in turn, blocks the activation of several chemcal carcinogens.

Anticancer Research

It is a thioether, found in garlic, inhibits cytochrome P450 IIE1 isoform, and therebysuppresses carcinogenesis (Aggarwal and Shishodia 2004). The consumption ofgarlic provides protection from gastrointestinal cancers and also suppresses theprogression of colorectal adenomas (Hosseini and Ghorbani 2015).