Diallyl disulfide

Short description: Chemical compound

Diallyl disulfide

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Names
Preferred IUPAC name

3-[(Prop-2-en-1-yl)disulfanyl]prop-1-ene

Other names

Diallyl disulfide
Garlicin
1,2-Diallyldisulfane (not recommended)
4,5-Dithia-1,7-octadiene

Identifiers

CAS Number

* 2179-57-9 Y

3D model (JSmol)

* Interactive image

Beilstein Reference

| 1699241
ChEBI |

* CHEBI:4488 Y

ChEMBL |

* ChEMBL366603 Y

ChemSpider |

* 15730 Y

EC Number |

* 218-548-6

Gmelin Reference

| 217847
KEGG |

* C08369 Y

PubChem CID

* 16590

UNII |

* 5HI47O6OA7 Y

InChI

* InChI=1S/C6H10S2/c1-3-5-7-8-6-4-2/h3-4H,1-2,5-6H2 Y

Key: PFRGXCVKLLPLIP-UHFFFAOYSA-N Y

* InChI=1/C6H10S2/c1-3-5-7-8-6-4-2/h3-4H,1-2,5-6H2

Key: PFRGXCVKLLPLIP-UHFFFAOYAX

SMILES

* S(SC\C=C)C\C=C

Properties

Chemical formula

| C6H10S2
Molar mass | 146.27 g·mol−1
Appearance  | Yellowish clear liquid[1]
Odor | Intense garlic smell[1]
Density | 1.01 g/cm3[2]
Boiling point |  180 °C (356 °F; 453 K)

Solubility in water

| soluble in ethanol and oils[1]
Hazards
GHS pictograms |
GHS Signal word | Danger

GHS hazard statements

| H226, H301, H315, H317, H319

GHS precautionary statements

| P210, P233, P240, P241, P242, P243, P261, P264, P270, P272, P280, P301+310, P302+352, P303+361+353, P305+351+338, P321, P330, P332+313, P333+313, P337+313, P362, P363, P370+378, P403+235, P405

Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Y verify (what is YN ?)
Infobox references

Tracking categories (test):

* PairSizeSet

Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other plants in the genus Allium.[3] Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the family Alliaceae. Diallyl disulfide has many of the health benefits of garlic, but it is also an allergen causing garlic allergy. Highly diluted, it is used as a flavoring in food. It decomposes in the human body into other compounds such as allyl methyl sulfide.

## Contents

* 1 History
* 2 Occurrence
* 3 Extraction and representation
* 4 Properties
* 4.1 Physical characteristics
* 4.2 Chemical reactions
* 5 Applications
* 6 Biological importance
* 6.1 Smell and taste
* 6.2 Poisoning and detoxification
* 6.3 Antimicrobial effect
* 6.4 Protection against colon cancer
* 6.5 Protection against cardiovascular disease
* 7 Safety
* 8 See also
* 9 References

## History

In 1844, Theodor Wertheim separated by steam distillation a pungent-smelling substance from garlic and named it "allyl sulfur." However, only in 1892 could Friedrich Wilhelm Semmler identify diallyl disulfide as one of the components of distilled garlic oil. The natural precursor of diallyl disulfide, allicin, was discovered in 1944 by Chester J. Cavallito and John Hays Bailey. In 1947, A. Stoll and E. Seebeck found that allicin in turn can be produced from the cysteine derivative alliin using the enzyme alliinase.[3][4]

## Occurrence

Diallyl disulfide and the related trisulfide are produced by decomposition of allicin, which is released upon breaking the cells of the Alliaceae plants, especially garlic. The diallyl disulfide yield is the highest for the steam distillation of garlic bulbs which contain about 2 wt.% of diallyl disulfide-rich oil. Diallyl disulfide can also be extracted from garlic leaves, but their oil content is significantly lower at 0.06 wt.%.[5][6]

## Extraction and representation

On an industrial scale, diallyl disulfide is produced from sodium disulfide and allyl bromide or allyl chloride at temperatures of 40–60 °C in an inert gas atmosphere; sodium disulfide is generated in situ by reacting sodium sulfide with sulfur. The reaction is exothermic and its theoretical efficiency of 88% has been achieved in practice.[7]

Smaller quantities can be synthesized from the same starting materials, but in air and using tetrabutylammonium bromide as a catalyst. The corresponding yield is below 82%.[8] The major problem, both in the industrial synthesis and in the extraction from plants, is separation of diallyl disulfide from higher sulfides (diallyl trisulfide (DATS), etc.). They have very similar physical properties and therefore, a typical commercial product contains only 80% of diallyl disulfide. The conversion of allicin to diallyl disulfide and trisulfide takes place particularly rapidly above 37 °C.[9]

## Properties

### Physical characteristics

Diallyl disulfide has a strong garlic smell. It is a clear, yellowish liquid which boils at 138–139 °C (for the typical 80% purity) and has its flash point at 50 °C, a density of about 1.0 g/mL and a vapor pressure of 1 mmHg at 20 °C. It is non-polar; therefore, diallyl disulfide is insoluble in water and is soluble in fats, oils, lipids, and non-polar solvents such as hexane or toluene.[1][2]

### Chemical reactions

Diallyl disulfide can be readily oxidized to allicin with hydrogen peroxide or peracetic acid. Allicin in turn can hydrolyze giving diallyl disulfide and trisulfide. Reaction of diallyl disulfide with liquid sulfur gives a mixture containing diallyl polysulfides with as many as 22 sulfur atoms in a continuous chain identified.[3][10] When diallyl disulfide is heated it decomposes giving a complex mixture. The carbon-sulfur bond of diallyl disulfide is 16 kcal mol−1 weaker than the sulfur-sulfur bond (46 kcal mol−1 versus 62 kcal mol−1, respectively), with the consequence that on heating diallyl disulfide gives the allyldithio radical (AllSS•), which through addition to the double bonds in diallyl disulfide followed by fragmentation and subsequent reactions generates numerous organosulfur compounds, many of which are found in trace amounts in distilled garlic oil.[3][11] In the presence of a catalyst, diallyl disulfide can combine with alkyl halides forming 1-alkylthio-3-allylthio-1-propene and 1,3-di(alkylthio)propene.[12]

## Applications

In the presence of iron chloride or copper chloride catalyst, or of liquid sulfur at 120 °C[3][13] Diallyl disulfide can be used as a precursor for the synthesis of higher diallyl polysulfides (polysulfanes). In agriculture, diallyl disulfide and related diallyl polysulfides show useful activity as environmentally-benign nematicides.[3] Diallyl disulfide is also a starting material for the synthesis of allicin. In the food industry, diallyl disulfide is used to improve the taste of meat, vegetables and fruits.[1][14]

## Biological importance

### Smell and taste

The unpleasant smell of diallyl disulfide is perceived through the transient receptor potential cation channel, member A1 (TRPA1). This ion channel had long been present not only in humans and animals, but even in fungi. Thus, Alliaceae plants have likely developed the diallyl disulfide-TRPA1 protection mechanism against predators at the early stages of the evolution.[15][16]

### Poisoning and detoxification

Diallyl disulfide is an efficient agent for detoxication of the cells. It significantly increases the production of the enzyme glutathione S-transferase (GST), which binds electrophilic toxins in the cell. Garlic therefore supports, for example, the detoxification function of liver cells in vitro and protects nerve cells from oxidative stress, also in vitro.[17][18][19][20][21][22][23][24] The detoxification effect may prevent symptoms of inflammation. This was confirmed in a study on rats where prolonged administration of diallyl disulfide protected poisoning of their intestinal cells. This study also showed that certain side effects of high doses of garlic oil are not attributable to the diallyl disulfide.[25] By supporting the detoxification activity in the liver, diallyl disulfide might offer liver protection during the chemotherapy, e.g. against cyanide detoxification.[26][27]

### Antimicrobial effect

The release of organosulfur compounds upon destruction of Alliaceae plant cells has great importance, because of the antimicrobial, insecticidal and larvicidal properties of those compounds.[28] In particular, diallyl disulfide is the main reason for inhibiting the growth of molds and bacteria by garlic oil. It is also acts against the stomach ulcer germ Helicobacter pylori, however not as efficiently as allicin.[29][30] Because of its antimicrobial effects, diallyl disulfide, together with tobramycin, is included in preparations which are used for selective decontamination of the organs (e.g. gut) before surgical operations. A clinical study showed that such preparations prevent endotoxemia in heart valve operations.[31]

### Protection against colon cancer

Garlic can prevent colorectal cancer,[32] and several studies revealed that diallyl disulfide is a major component responsible for this action. The effect is dose dependent as demonstrated on mice.[33][34] Diallyl disulfide affects cancer cells much more strongly than normal cells.[35] It also results in a strong and dose-dependent accumulation of several agents, such as reactive oxygen species, which activate enzyme and lead to destruction of cancer cells.[36]

### Protection against cardiovascular disease

There is evidence that garlic may prevent the development of cardiovascular diseases. A possible reason for some of these diseases, such as atherosclerosis or coronary heart disease is oxidative stress. The latter is reduced by diallyl disulfide by assisting in the detoxification of the cell, as well as some other mechanisms.[4] By activating the TRPA1 ion channel, diallyl disulfide leads to a short-term lowering of blood pressure.[15]

## Safety

Diallyl disulfide is a skin irritant and an allergen. In particular, it is the main cause of garlic allergy (allergic contact dermatitis to garlic). The allergy usually starts at the fingertips and cannot be prevented by wearing gloves because diallyl disulfide penetrates through most commercial glove types.[37][38][39][40]

The median lethal dose (LD50) for oral intake in rats is 260 mg per kg of body weight and it is 3.6 g/kg for dermal intake. High doses of 5 g/kg placed on the skin of cats cause death through hemolytic anemia.[1][41]

Diallyl disulfide can be easily detected in the air or in the blood with gas chromatography.[42] Dermal emission of diallyl disulfide can be measured by gas chromatography following collection of skin gas samples. [43][44]

## See also

* Allyl propyl disulfide

## References

1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 allyl disulfide
2. ↑ 2.0 2.1 Diallyl disulfide at Sigma Aldrich
3. ↑ 3.0 3.1 3.2 3.3 3.4 3.5 Block, Eric (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 9780854041909. https://books.google.com/books?id=6AB89RHV9ucC.
4. ↑ 4.0 4.1 Omar, Syed Haris; Hasan, Ahmed; Hunjul, Nashat; Ali, Javed; Aqil, M (2007). "Historical, chemical and cardiovascular perspectives on garlic: A review". Pharmacognosy Reviews 1 (1): 80–87. http://www.phcogrev.com/article.asp?issn=0973-7847;year=2007;volume=1;issue=1;spage=80;epage=87;aulast=Omar;type=0. Retrieved 2010-05-28.
5. ↑ Lawson, L; Wang, Z; Hughes, B (2007). "Identification and HPLC Quantitation of the Sulfides and Dialk(en)yl Thiosulfinates in Commercial Garlic Products". Planta Medica 57 (4): 363–370. doi:10.1055/s-2006-960119. PMID 1775579.
6. ↑ Edris, A; Fadel, H (2002). "Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil". European Food Research and Technology 214 (2): 105–107. doi:10.1007/s00217-001-0429-2.
7. ↑ "PROCESS FOR PRODUCING DIALLYL DISULFIDE" WO patent 2006016881, published 16-02-2006
8. ↑ Yuan, X; Chen, X; Jiang, X; Nie, Y (2006). "Synthesis, characterization and bioactivity evaluation of diallyl disulfide". Journal of Central South University of Technology 13 (5): 515–518. doi:10.1007/s11771-006-0079-4.
9. ↑ Freeman, F; Kodera, Y (1995). "Garlic Chemistry: Stability of S-(2-Propenyl)-2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological Fluids". Journal of Agricultural and Food Chemistry 43 (9): 2332–2338. doi:10.1021/jf00057a004. Bibcode: 1995JAFC...43.2332F.
10. ↑ Wang, Kai; Groom, Murree; Sheridan, Robert; Zhang, Shaozhong; Block, Eric (2013). "Liquid sulfur as a reagent: Synthesis of polysulfanes with 20 or more sulfur atoms with characterization by UPLC-(Ag+)-coordination ion spray-MS". Journal of Sulfur Chemistry 34 (1–2): 55–66. doi:10.1080/17415993.2012.721368.
11. ↑ Block, Eric; Iyer, Rajeshwari; Grisoni, Serge; Saha, Chantu; Belman, Sidney; Lossing, Fred P (1988). "Lipoxygenase inhibitors from the essential oil of garlic. Markovnikov addition of the allyldithio radical to olefins". Journal of the American Chemical Society 110 (23): 7813–7827. doi:10.1021/ja00231a037. Bibcode: 1988JAChS.110.7813B.
12. ↑ Amosova, S.V.; Nosyreva, V.V.; Musorin, G.K.; Sigalov, M.V.; Sinegovskaya, L.M.; Trofimov, B.A. (1986). "Synthesis of 1-alkylthio-3-allylthio-1-propenes by the reaction of dialllyl disulfide with allyl halides in the alkali-metal hydroxide-DMSO superbasic system". Journal of Organic Chemistry of the USSR 22 (5): 856–61. OCLC 4434235280.
13. ↑ U.S. Patent 8,101,802
14. ↑ U.S. Patent 5,231,114
15. ↑ 15.0 15.1 Bautista, D. M; Movahed, P; Hinman, A; Axelsson, H. E; Sterner, O; Hogestatt, E. D; Julius, D; Jordt, S.-E et al. (2005). "Pungent products from garlic activate the sensory ion channel TRPA1". Proceedings of the National Academy of Sciences 102 (34): 12248–12252. doi:10.1073/pnas.0505356102. PMID 16103371. Bibcode: 2005PNAS..10212248B.
16. ↑ Hile, Arla G; Shan, Zhixing; Zhang, Shao-Zhong; Block, Eric (2004). "Aversion of European Starlings (Sturnus vulgaris) to Garlic Oil Treated Granules: Garlic Oil as an Avian Repellent. Garlic Oil Analysis by Nuclear Magnetic Resonance Spectroscopy". Journal of Agricultural and Food Chemistry 52 (8): 2192–2196. doi:10.1021/jf035181d. PMID 15080619. Bibcode: 2004JAFC...52.2192H.
17. ↑ Germain, E; Chevalier, J; Siess, M.-H; Teyssier, C (2008). "Hepatic metabolism of diallyl disulphide in rat and man". Xenobiotica 33 (12): 1185–1199. doi:10.1080/00498250310001636840. PMID 14742141. https://hal.inrae.fr/hal-02678545/file/16149_20081024022736808_1.pdf.
18. ↑ Tsai, Chia-Wen; Yang, Jaw-Ji; Chen, Haw-Wen; Sheen, Lee-Yan; Lii, Chong-Kuei (2005). "Garlic Organosulfur Compounds Upregulate the Expression of the π Class of Glutathione S-Transferase in Rat Primary Hepatocytes". The Journal of Nutrition 135 (11): 2560–2565. doi:10.1093/jn/135.11.2560. PMID 16251611.
19. ↑ Wu, CC; Sheen, LY; Chen, HW; Kuo, WW; Tsai, SJ; Lii, CK (2002). "Differential effects of garlic oil and its three major organosulfur components on the hepatic detoxification system in rats". Journal of Agricultural and Food Chemistry 50 (2): 378–83. doi:10.1021/jf010937z. PMID 11782211. Bibcode: 2002JAFC...50..378W. http://ntur.lib.ntu.edu.tw/bitstream/246246/190076/1/24.pdf.
20. ↑ Fukao, T; Hosono, T; Misawa, S; Seki, T; Ariga, T (2004). "The effects of allyl sulfides on the induction of phase II detoxification enzymes and liver injury by carbon tetrachloride". Food and Chemical Toxicology 42 (5): 743–749. doi:10.1016/j.fct.2003.12.010. PMID 15046820.
21. ↑ Lemar, Katey M; Aon, Miguel A; Cortassa, Sonia; O'Rourke, Brian; Müller, Carsten T; Lloyd, David (2007). "Diallyl disulphide depletes glutathione in Candida albicans: Oxidative stress-mediated cell death studied by two-photon microscopy". Yeast 24 (8): 695–706. doi:10.1002/yea.1503. PMID 17534841.
22. ↑ Hu, Ying; Urig, Sabine; Koncarevic, Sasa; Wu, Xinjiang; Fischer, Marina; Rahlfs, Stefan; Mersch-Sundermann, Volker; Becker, Katja (2007). "Glutathione- and thioredoxin-related enzymes are modulated by sulfur-containing chemopreventive agents". Biological Chemistry 388 (10): 1069–81. doi:10.1515/BC.2007.135. PMID 17937621. https://zenodo.org/record/894094.
23. ↑ Koh, Seong-Ho; Kwon, Hyugsung; Park, Kee Hyung; Ko, Jin Kyung; Kim, Joo Hwan; Hwang, Myung Sil; Yum, Young Na; Kim, Ok-Hee et al. (2005). "Protective effect of diallyl disulfide on oxidative stress-injured neuronally differentiated PC12 cells". Molecular Brain Research 133 (2): 176–186. doi:10.1016/j.molbrainres.2004.10.006. PMID 15710234.
24. ↑ Kim, Jun-Gyou; Koh, Seong-Ho; Lee, Young Joo; Lee, Kyu-Young; Kim, Youngchul; Kim, Sunyoun; Lee, Myung-Koo; Kim, Seung Hyun (2005). "Differential effects of diallyl disulfide on neuronal cells depend on its concentration". Toxicology 211 (1–2): 86–96. doi:10.1016/j.tox.2005.02.011. PMID 15863251. Bibcode: 2005Toxgy.211...86K.
25. ↑ Chiang, Yi-Hsuan; Jen, Lin-Ni; Su, Hsiau-Yuan; Lii, Chong-Kuei; Sheen, Lee-Yan; Liu, Cheng-Tzu (2006). "Effects of garlic oil and two of its major organosulfur compounds, diallyl disulfide and diallyl trisulfide, on intestinal damage in rats injected with endotoxin". Toxicology and Applied Pharmacology 213 (1): 46–54. doi:10.1016/j.taap.2005.08.008. PMID 16274720. Bibcode: 2006ToxAP.213...46C.
26. ↑ Iciek, Małgorzata; Marcinek, Joanna; Mleczko, Urszula; Włodek, Lidia (2007). "Selective effects of diallyl disulfide, a sulfane sulfur precursor, in the liver and Ehrlich ascites tumor cells". European Journal of Pharmacology 569 (1–2): 1–7. doi:10.1016/j.ejphar.2007.04.055. PMID 17560567. https://ruj.uj.edu.pl/xmlui/handle/item/265498.
27. ↑ Iciek, M; Bilska, A; Ksiazek, L; Srebro, Z; Włodek, L (2005). "Allyl disulfide as donor and cyanide as acceptor of sulfane sulfur in the mouse tissues". Pharmacological Reports 57 (2): 212–8. PMID 15886420. http://www.if-pan.krakow.pl/pjp/pdf/2005/2_212.pdf.
28. ↑ Amonkar, S. V; Banerji, A (1971). "Isolation and Characterization of Larvicidal Principle of Garlic". Science 174 (4016): 1343–1344. doi:10.1126/science.174.4016.1343. PMID 5135721. Bibcode: 1971Sci...174.1343A.
29. ↑ Avato, P; Tursi, F; Vitali, C; Miccolis, V; Candido, V (2000). "Allylsulfide constituents of garlic volatile oil as antimicrobial agents". Phytomedicine 7 (3): 239–243. doi:10.1016/s0944-7113(00)80010-0. PMID 11185736.
30. ↑ O'Gara, EA; Hill, DJ; Maslin, DJ (2000). "Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori". Applied and Environmental Microbiology 66 (5): 2269–73. doi:10.1128/AEM.66.5.2269-2273.2000. PMID 10788416. Bibcode: 2000ApEnM..66.2269O.
31. ↑ Yu, J; Xiao, YB; Wang, XY (2007). "Effects of preoperatively selected gut decontamination on cardiopulmonary bypass-induced endotoxemia". Chinese Journal of Traumatology 10 (3): 131–7. PMID 17535634.
32. ↑ World Cancer Research Fund/American Institute for Cancer Research: Food, Nutrition, Physical Activity and the Prevention of Cancer. 2nd Edition, 2007 (ISBN 0-97225222-3) S. pp.93–94 (PDF, 12 MB)
33. ↑ Milner, John A (2006). "Preclinical Perspectives on Garlic and Cancer". The Journal of Nutrition 136 (3): 827S–831S. doi:10.1093/jn/136.3.727S. PMID 16484574.
34. ↑ Yang, JS; Kok, LF; Lin, YH; Kuo, TC; Yang, JL; Lin, CC; Chen, GW; Huang, WW et al. (2006). "Diallyl disulfide inhibits WEHI-3 leukemia cells in vivo". Anticancer Research 26 (1A): 219–25. PMID 16475702.
35. ↑ Huang, Z; Lei, X; Zhong, M; Zhu, B; Tang, S; Liao, D (2007). "Bcl-2 small interfering RNA sensitizes cisplatin-resistant human lung adenocarcinoma A549/DDP cell to cisplatin and diallyl disulfide". Acta Biochimica et Biophysica Sinica 39 (11): 835–43. doi:10.1111/j.1745-7270.2007.00356.x. PMID 17989874.
36. ↑ Jo, Hong; Song, Ju; Kim, Kang; Cho, Yong; Kim, Ki; Park, Young (2008). "Diallyl disulfide induces reversible G2/M phase arrest on a p53-independent mechanism in human colon cancer HCT-116 cells". Oncology Reports 19 (1): 275–80. doi:10.3892/or.19.1.275. PMID 18097607.
37. ↑ Block, E (2009). Garlic and other alliums: the lore and the science. Royal Society of Chemistry. p. 228. ISBN 978-0-85404-190-9. https://books.google.com/books?id=6AB89RHV9ucC&pg=PA288.
38. ↑ Horn, TD (2003). Dermatology, Volume 2. Elsevier Health Sciences. p. 305. ISBN 978-0-323-02578-2. https://books.google.com/books?id=f2IwYiyh3YUC&pg=PT305.
39. ↑ Garlic
40. ↑ Moyle, Mignon; Frowen, Kath; Nixon, Rosemary (2004). "Use of gloves in protection from diallyl disulphide allergy". Australasian Journal of Dermatology 45 (4): 223–225. doi:10.1111/j.1440-0960.2004.00102.x. PMID 15527433.
41. ↑ EPA documents
42. ↑ documents of the U.S. Department of Labor Occupational Safety & Health
43. ↑ Sato, S.; Sekine, Y.; Kakumu, Y. (2020). "Measurement of diallyl disulfide and allyl methyl sulfide emanating from human skin surface and influence of ingestion of grilled garlic". Scientific Reports 10: 465. doi:10.1038/s41598-019-57258-1.
44. ↑ Hiramoto, T.; Kakumu, Y.; Sato, S.; Sekine, Y. (2024). "Deodorising Garlic Body Odour by Ingesting Natural Food Additives Containing Phenolic Compounds and Polyphenol Oxidase". Applied Sciences 14 (21): 9631. doi:10.3390/app14219631.

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* PF-4840154
* Phenacyl chloride
* Polygodial (Dorrigo pepper)
* Shogaols (ginger, Sichuan and melegueta peppers)
* Tear gases
* Tetrahydrocannabinol (cannabis)
* Thiopropanal S-oxide (onion)
* Umbellulone (Umbellularia californica)
* WIN 55,212-2

|

Blockers|

* Dehydroligustilide (celery)
* Nicotine (tobacco)
* Ruthenium red

TRPC|

| Activators|

* Adhyperforin (St John's wort)
* Diacyl glycerol
* GSK1702934A
* Hyperforin (St John's wort)
* Substance P

|

Blockers|

* DCDPC
* DHEA-S
* Flufenamic acid
* GSK417651A
* GSK2293017A
* Meclofenamic acid
* N-(p-Amylcinnamoyl)anthranilic acid
* Niflumic acid
* Pregnenolone sulfate
* Progesterone
* Pyr3
* Tolfenamic acid

TRPM|

| Activators|

* ADP-ribose
* BCTC
* Calcium (intracellular)
* Cold
* Coolact P
* Cooling Agent 10
* CPS-369
* Eucalyptol (eucalyptus)
* Frescolat MGA
* Frescolat ML
* Geraniol
* Hydroxycitronellal
* Icilin
* Linalool
* Menthol (mint)
* PMD 38
* Pregnenolone sulfate
* Rutamarin (Ruta graveolens)
* Steviol glycosides (e.g., stevioside) (Stevia rebaudiana)
* Sweet tastants (e.g., glucose, fructose, sucrose; indirectly)
* Thio-BCTC
* WS-3
* WS-12
* WS-23

|

Blockers|

* Capsazepine
* Clotrimazole
* DCDPC
* Elismetrep
* Flufenamic acid
* Meclofenamic acid
* Mefenamic acid
* N-(p-Amylcinnamoyl)anthranilic acid
* Nicotine (tobacco)
* Niflumic acid
* Ruthenium red
* Rutamarin (Ruta graveolens)
* Tolfenamic acid
* TPPO

TRPML|

| Activators|

* MK6-83
* PI(3,5)P2
* SF-22

|

TRPP|

| Activators|

* Triptolide (Tripterygium wilfordii)

|

Blockers|

* Ruthenium red

TRPV|

| Activators|

* 2-APB
* 5',6'-EET
* 9-HODE
* 9-oxoODE
* 12S-HETE
* 12S-HpETE
* 13-HODE
* 13-oxoODE
* 20-HETE
* α-Sanshool (ginger, Sichuan and melegueta peppers)
* Allicin (garlic)
* AM404
* Anandamide
* Bisandrographolide (Andrographis paniculata)
* Camphor (camphor laurel, rosemary, camphorweed, African blue basil, camphor basil)<!--TRPV1 and TRPV3-->
* Cannabidiol (cannabis)
* Cannabidivarin (cannabis)
* Capsaicin (chili pepper)
* Carvacrol (oregano, thyme, pepperwort, wild bergamot, others)
* DHEA
* Diacyl glycerol
* Dihydrocapsaicin (chili pepper)
* Estradiol
* Eugenol (basil, clove)
* Evodiamine (Euodia ruticarpa)
* Gingerols (ginger)
* GSK1016790A
* Heat
* Hepoxilin A3
* Hepoxilin B3
* Homocapsaicin (chili pepper)
* Homodihydrocapsaicin (chili pepper)
* Incensole (incense)
* Lysophosphatidic acid
* Low pH (acidic conditions)
* Menthol (mint)
* N-Arachidonoyl dopamine
* N-Oleoyldopamine
* N-Oleoylethanolamide
* Nonivamide (PAVA) (PAVA spray)
* Nordihydrocapsaicin (chili pepper)
* Paclitaxel (Pacific yew)
* Paracetamol (acetaminophen)
* Phorbol esters (e.g., 4α-PDD)
* Piperine (black pepper, long pepper)
* Polygodial (Dorrigo pepper)
* Probenecid
* Protons
* RhTx
* Rutamarin (Ruta graveolens)
* Resiniferatoxin (RTX) (Euphorbia resinifera/pooissonii)
* Shogaols (ginger, Sichuan and melegueta peppers)
* Tetrahydrocannabivarin (cannabis)
* Thymol (thyme, oregano)
* Tinyatoxin (Euphorbia resinifera/pooissonii)
* Tramadol
* Vanillin (vanilla)
* Zucapsaicin

|

Blockers|

* α-Spinasterol (Vernonia tweediana)
* AMG-517
* Asivatrep
* BCTC
* Cannabigerol (cannabis)
* Cannabigerolic acid (cannabis)
* Cannabigerovarin (cannabis)
* Cannabinol (cannabis)
* Capsazepine
* DCDPC
* DHEA
* DHEA-S
* Flufenamic acid
* GRC-6211
* HC-067047
* Lanthanum
* Mavatrep
* Meclofenamic acid
* N-(p-Amylcinnamoyl)anthranilic acid
* NGD-8243
* Niflumic acid
* Pregnenolone sulfate
* RN-1734
* RN-9893
* Ruthenium red
* SB-705498
* Tivanisiran
* Tolfenamic acid

See also: Receptor/signaling modulators • Ion channel modulators

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Original source: https://en.wikipedia.org/wiki/Diallyl disulfide. Read more

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Retrieved from "https://handwiki.org/wiki/index.php?title=Chemistry:Diallyl_disulfide&oldid=4310372"
*[CID]: Compound ID
*[H226]: Flammable liquid and vapour
*[H301]: Toxic if swallowed
*[H315]: Causes skin irritation
*[H317]: May cause an allergic skin reaction
*[H319]: Causes serious eye irritation
*[P210]: Keep away from heat/sparks/open flames/hot surfaces – No smoking
*[P233]: Keep container tightly closed
*[P240]: Ground/bond container and receiving equipment
*[P241]: Use explosion-proof electrical/ventilating/light/…/equipment
*[P242]: Use only non-sparking tools
*[P243]: Take precautionary measures against static discharge
*[P261]: Avoid breathing dust/fume/gas/mist/vapours/spray
*[P264]: Wash … thoroughly after handling
*[P270]: Do not eat, drink or smoke when using this product
*[P272]: Contaminated work clothing should not be allowed out of the workplace
*[P280]: Wear protective gloves/protective clothing/eye protection/face protection
*[P301+310]: IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician
*[P302+352]: IF ON SKIN: Wash with soap and water
*[P303+361+353]: IF ON SKIN (or hair): Remove/Take off immediately all contaminated clothing. Rinse skin with water/shower
*[P305+351+338]: IF IN EYES: Rinse continuously with water for several minutes. Remove contact lenses if present and easy to do – continue rinsing
*[P321]: Specific treatment (see … on this label)
*[P330]: Rinse mouth
*[P332+313]: If skin irritation occurs: Get medical advice/attention
*[P333+313]: If skin irritation or a rash occurs: Get medical advice/attention
*[P337+313]: Get medical advice/attention
*[P362]: Take off contaminated clothing and wash before reuse
*[P363]: Wash contaminated clothing before reuse
*[P370+378]: In case of fire: Use … for extinction
*[P403+235]: Store in a well ventilated place. Keep cool
*[P405]: Store locked up
*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template
*[TRP]: Transient receptor potential
*[TRPA]: Transient receptor potential ankyrin channel
*[TRPC]: Transient receptor potential canonical channel
*[TRPM]: Transient receptor potential melastatin channel
*[TRPML]: Transient receptor potential mucolipin channel
*[TRPP]: Transient receptor potential polycystin channel
*[TRPV]: Transient receptor potential vanilloid channel