Propyl disulfide

Chemical properties

CLEAR COLURLESS TO PALE YELLOW LIQUID

Chemical properties

Propyl disulfide has a pungent, sulfur-like odor, with penetrating qualities like the odor of onion and garlic.

Occurrence

Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas, Welsh onion, scallion, grilled and roasted beef and roasted peanut.

The Uses of Propyl disulfide

Dipropyl disulfide is a BP-induced cancer inhibitor.

What are the applications of Application

Dipropyl disulfide is a BP-induced cancer inhibitor

Preparation

By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating.

Definition

ChEBI: Dipropyl disulfide is an organic disulfide where the alkyl groups specified are propyl. It is a component of the essential oils obtained from Allium. It has a role as a plant metabolite.

Taste threshold values

Taste characteristics at 10 ppm: alliaceous, sulfurous, green, vegetative and asefetida nuances.

General Description

Dipropyl disulfide (DPDS) was an efficient scavenger of reactive oxygen species (ROS) at a lower concentration in both HL-60 and HepG2 cells. It prevents the oxidative DNA damage caused by N-nitrosopiperidine (NPIP) and N-nitrosodibutylamine (NDBA).