Home > Lista de Productos > Allicin CAS NO. 539-86-6 > Alicina CAS NO. 539-86-6

Alicina CAS NO. 539-86-6

Tipo de Pago:
L/C,T/T
Incoterm:
FOB,CFR,CIF,EXW
Cantidad de pedido mínima:
1
transporte:
Ocean
Hafen:
Qingdao
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Overview
Atributos del producto

Modelo539-86-6

MarcaJINAN PARA SIEMPRE

Capacidad de suministro e información a...

Paquete25kg / bolsa

productividad500,000tons per year

transporteOcean

Lugar de origenChina

Apoyo sobre200,000 tons per year

Certificados ISO9000

HS-Code293090

HafenQingdao

Tipo de PagoL/C,T/T

IncotermFOB,CFR,CIF,EXW

Embalaje y entrega
Tipo de paquete:
25kg / bolsa
Allicin Basic information
Product Name: Allicin
Synonyms: allylthiosulphinicacidallylester;Diallyldisulfid-S-oxide;diallylthiosulfinate;thio-2-propene-1-sulfinicacids-allylester;thio-2-propene-1-sulfinicacis-allylester;Allicin (90%);S-allyl prop-2-ene-1-sulfinothioate (Allicin);Allicin, froM AlliuM sativuM L.
CAS: 539-86-6
MF: C6H10OS2
MW: 162.27
EINECS: 208-727-7
Product Categories: -;plant extract
Mol File: 539-86-6.mol
Allicin Structure
Allicin Chemical Properties
Melting point  25°C
Boiling point  259°C (rough estimate)
density  d420 1.112
refractive index  nD20 1.561
form  liquid
Safety Information
HS Code  29329990
Toxicity LD50 in mice (mg/kg): 60 i.v.; 120 s.c. (Cavallito, Bailey)

MSDS Information
Allicin Usage And Synthesis
Chemical Properties Light yellow oily liquid
Uses Allicin is naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial activity.
Definition An antibacterial substance extracted from garlic (allium).
Contact allergens Allicin is one of the major allergens in garlic (Allium sativum L.). It is responsible for the characteristic flavor of the bulbs and has immunomodulating and antibacterial properties.
Anticancer Research For allicin, a reduction of tumoral cell proliferation was reported by Misharina et al..
Enzyme inhibitor This naturally occurring sulfoxide and antibacterial and antifungal agent (FW = 162.28 g/mol; CAS 539-86-6), also known as diallyl thiosulfinate, and 2-propene-1-sulfinothioic acid S-2-propenyl ester, has the fragrance of freshly crushed garlic (Allium sativum). Target(s): urease; papain; amylase; succinate dehydrogenase; xanthine oxidase; glyceraldehyde-3-phosphate dehydrogenase; choline oxidase; hexokinase; cholinesterase; glyoxylase; alcohol dehydrogenase; lactate dehydrogenase; tyrosinase; alkaline phosphatase; RNA biosynthesis; prostaglandin-E synthase, or prostaglandin-H2 isomerase; acetyl-CoA synthetase, or acetate:CoA ligase; lanosterol 14a-demethylase; histolysain and/or amoebapain; alcohol dehydrogenase, NADP+-dependent; protein farnesyltransferase; protein geranylgeranyltransferase; CYP1A2; CYP2C9; CYP2C19; CYP2D6; CY3A4; acetylcholinesterase; 5-lipoxygenase, or arachidonate 5-lipoxygenase.
Allicin Preparation Products And Raw materials
Raw materials Sodium thiosulfate-->Sodium thiosulfate pentahydrate-->Garlic P.E

PRODUCTOS POR GRUPO : Allicin CAS NO. 539-86-6

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