(+)-S-Allylcysteine
Grundinformationen
- CAS
21593-77-1- Standard-SMILES
C=CCSC[C@H](N)C(=O)O- InChIKey
ZFAHNWWNDFHPOH-YFKPBYRVSA-N- Summenformel
- C6H11NO2S
- Durchschnittliche Molmasse
- 161,22 g/mol
- Monoisotopische Masse
- 161,05104977
Überblick
S-allylcysteine is an S-hydrocarbyl-L-cysteine that is L-cysteine in which the hydrogen attached to the sulphur is replaced by a prop-2-enyl group. It commonly occurs in garlic and has been found to exhibit antineoplastic activity. It has a role as a metabolite and an antineoplastic agent. It is a tautomer of a S-allylcysteine zwitterion.
Namen und Bezeichner
- Bevorzugter Name
- (+)-S-Allylcysteine
- IUPAC
- (2R)-2-amino-3-prop-2-enylsulfanylpropanoic acid
- Englischer Name
- S-Allyl-L-cysteine
- Summenformel
- C6H11NO2S
- Molmasse
- 161.22
Namen und Synonyme
S-allyl-L-cysteine21593-77-1S-AllylcysteineS-Allyl cysteineL-Cysteine, S-2-propenyl-(+)-S-ALLYLCYSTEINECHEBI:7407781R3X99M15(2R)-2-amino-3-prop-2-enylsulfanylpropanoic acidFEMA NO. 4322DTXSID20894862NSC-96449
Weitere Namen anzeigen
SACADCY10NSC 96449DEOXYALLIINAllylcysteineS-AllylcysteinAH-related protein
(2R)-2-AMINO-3-(PROP-2-EN-1-YLSULFANYL) PROPANOIC ACIDNSC96449RefChem:48874DTXCID901324424(2R)-2-azaniumyl-3-prop-2-enylsulfanylpropanoate2-amino-3-(prop-2-en-1-ylsulfanyl)propanoic acid(R)-3-(Allylthio)-2-aminopropanoic acidL-DEOXYALLIIN
Datenbank-Bezeichner
- CAS
21593-77-1- PubChem CID
- 9793905
- DTXSID
DTXSID20894862- ChEMBL
CHEMBL2048654- ChEBI
CHEBI:74077- UNII
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- -2,1
- Polarare Oberfläche (TPSA)
- 88,6 Ų
- H-Brücken-Donoren
- 2
- H-Brücken-Akzeptoren
- 4
- Frei drehbare Bindungen
- 5
- Schwere Atome
- 10
- Formalladung
- 0
- Komplexität
- 127
Experimentelle und physikochemische Eigenschaften
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Flavoring AgentsEU Flavoring substances
Solubility
Sparingly soluble in water
Slightly soluble (in ethanol)
Physical DescriptionWhite powder; Cooked roasted brown aroma
Collision Cross Section132.03 Ų [M+H]+ [CCS Type: TW; Method: calibrated with polyalanine and drug standards]
Physikochemische Eigenschaften
- Schmelzpunkt
- 235 · 235-236℃
- Siedepunkt
- 300 ℃ · 300℃
- Dichte
- 1.191 · 1.191
- FEMA
- 4322 · 4322 | S-ALLYL-L-CYSTEINE
- Flammpunkt
- 135 ℃ · 135℃
- storage temp.
- -20 °C · -20°C
Sicherheit und Regulatorisches
Sicherheitsangaben dienen nur zur Orientierung und ersetzen weder das Sicherheitsdatenblatt (SDB) des Lieferanten noch geltende Vorschriften oder eine fachliche Bewertung.
GHS-Klassifizierung
GHS Classification
This chemical does not meet GHS hazard criteria for 70.1% (89 of 127) of all reports.
Warning
H317 (29.9%): May cause an allergic skin reaction [Warning Sensitization, Skin]
P261, P272, P280, P302+P352, P321, P333+P317, P362+P364, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 127 reports by companies from 2 notifications to the ECHA C&L Inventory.
Gefahrenhinweise
Regulatory InformationCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Hazard Classes and CategoriesSkin Sens. 1 (29.9%)
Sicherheitsdaten
- wgk
- 3
- hs_code
- 2930.90.9250
- RTECS-Nr.
- HA2466200
- risk_code
- 43
- hazard_code
- Xi
- safety_code
- 36/37
- Speicherklasse
- 11 - Combustible Solids
Chemie und Industrie
Pharmakologische Informationen
MeSH Pharmacological ClassificationSubstances that inhibit or prevent the proliferation of NEOPLASMS.
Verwendung und Herstellung
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Anwendungen
BeschreibungL-Deoxyalliin is a water soluble organosulfur compound derived from garlic and is the most abundant constituent of aged garlic extracts. It has neuroprotective and antioxidative activities, reducing edema formation in the ischemic brain by inhibiting free radical-mediated lipid peroxidation and preventing neuronal cell death in cerebral ischemic insult by specifically scavenging peroxynitrite at concentrations up to 100 μM. L-Deoxyalliin also demonstrates various anti-amyloidogenic properties in experimental models of Alzheimer’s disease.
OccurrenceReported found in garlic
Verwendenantineoplastic
Vor- und nachgelagerte Produkte
Vorgelagerte Rohstoffe
Zugehörige Reaktionen
1
Notizen zur Verbindung
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