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L-Deoxyalliin is an organosulfur initially found in garlic that exhibits antibiotic activity. L-Deoxyalliin displays antibacterial efficacy against Staphylococcus, Escherichia, and Pseudomonas when complexed with Pd(III). Like other organosulfurs, L-deoxyalliin may exhibit antioxidative, phase II enzyme-inducing, or chemopreventive activities.
| Cas No. | 21593-77-1 |
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| Purity | ≥98% |
| Formula | C6H11NO2S |
| Formula Wt. | 161.22 |
| Chemical Name | S-Allyl-L-cysteine |
| IUPAC Name | (2R)-2-amino-3-prop-2-enylsulfanylpropanoic acid |
| Synonym | L-Cysteine, S-2-propenyl-, S-Allylcysteine |
| Melting Point | 224-225°C |
| Solubility | Soluble in water. |
| Appearance | White Crystal Powder |
| Store Temp | 4°C |
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| Ship Temp | Ambient |
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Spera MB, Quintão FA, Ferraresi DK, et al. Palladium(II) complex with S-allyl-L-cysteine: new solid-state NMR spectroscopic measurements, molecular modeling and antibacterial assays. Spectrochim Acta A Mol Biomol Spectrosc. 2011 Jan;78(1):313-8. PMID: 21050807.
Arnault I, Christidès JP, Mandon N, et al. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection. J Chromatogr A. 2003 Mar 28;991(1):69-75. PMID: 12703902.
