Synonyms: diallyl thiosulfinate, DADSO, diallyldisulfid-S-oxid, S-Allyl acrylo-1-sulphinothioate, allylthiosulphinic acid allyl ester
|Superclasses:||an organosulfur compound → a dialkyl-thiosulfinate|
Allicin is a defense molecule produced by garlic (Allium sativum with a broad range of biological activities. Allicin is physiologically active in microbial, plant and mammalian cells, due to its ability to participate in redox-reactions with thiol groups in glutathione and proteins.
In a dose-dependent manner allicin can inhibit the proliferation of both bacteria and fungi, and even kill cells, including antibiotic-resistant strains like methicillin-resistant Staphylococcus aureus (MRSA) [Borlinghaus14].
Chemical Formula: C6H10OS2
Molecular Weight: 162.26 Daltons
Monoisotopic Molecular Weight: 162.0173063231 Daltons
Standard Gibbs Free Energy of Change Formation (ΔfG'° in kcal/mol): 118.181206 [Latendresse13]
Reactions known to consume the compound:
Reactions known to produce the compound:
Not in pathways:
2 an S-alkylsulfenate → a dialkyl-thiosulfinate + H2O
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