Alliin

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Names
Systematic IUPAC name

(2R)-2-Amino-3-[(S)-(prop-2-ene-1-sulfinyl)]propanoic acid

Other names

3-(2-Propenylsulfinyl)alanine
(S)-3-(2-Propenylsulfinyl)-L-alanine
3-[(S)-Allylsulfinyl]-L-alanine
S-Allyl-L-cysteine sulfoxide

Identifiers

CAS Number

* 556-27-4 N

3D model (JSmol)

* Interactive image
* Interactive image

ChEBI |

* CHEBI:2596 N

ChEMBL |

* ChEMBL464166 N

ChemSpider |

* 7850537 Y

EC Number |

* 209-118-9

KEGG |

* C08265

PubChem CID

* 9576089

UNII |

* 7I4L2D0E9G

InChI

* InChI=1S/C6H11NO3S/c1-2-3-11(10)4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-,11-/m0/s1 Y

Key: XUHLIQGRKRUKPH-DYEAUMGKSA-N Y

SMILES

* C=CCS(=O)CC(C(=O)O)N

* N[C@H](C(=O)O)C[S@@](=O)CC=C

Properties

Chemical formula

| C6H11NO3S
Molar mass | 177.22 g/mol
Appearance  | White to off white crystalline powder
Melting point | 163–165 °C (325–329 °F)

Solubility in water

| Soluble
Hazards
Safety data sheet | External MSDS
GHS pictograms |
GHS Signal word | Warning

GHS hazard statements

| H315, H319, H335

GHS precautionary statements

| P261, P264, P271, P280, P302+352, P304+340, P305+351+338, P312, P321, P332+313, P337+313, P362, P403+233, P405, P501
NFPA 704 (fire diamond)  |

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

N verify (what is YN ?)
Infobox references

Alliin /ˈæli.ɪn/ is a sulfoxide that is a natural constituent of fresh garlic.[1] It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin and other thiosulfinates in garlic are unstable and form a number of other compounds, such as diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DAT), dithiins and ajoene.[2] Garlic powder is not a source of alliin, nor is fresh garlic upon maceration, since the enzymatic conversion to allicin takes place in the order of seconds.

Alliin was the first natural product found to have both carbon- and sulfur-centered stereochemistry.[3]

## Chemical synthesis

The first reported synthesis, by Stoll and Seebeck in 1951,[4] begins the alkylation of L-cysteine with allyl bromide to form deoxyalliin. Oxidation of this sulfide with hydrogen peroxide gives both diastereomers of L-alliin, differing in the orientation of the oxygen atom on the sulfur stereocenter.

A newer route, reported by Koch and Keusgen in 1998,[5] allows stereospecific oxidation using conditions similar to the Sharpless asymmetric epoxidation. The chiral catalyst is produced from diethyl tartrate and titanium isopropoxide.

## Medical exploration

Garlic has been used since antiquity as a therapeutic remedy for conditions now associated with oxidative stress (production and accumulation of reactive oxygen species (ROS)). In an in vitro test (1991), garlic powder showed antioxidant properties, and alliin showed good hydroxyl radical-scavenging effect. [6] Alliin has also been found to affect immune responses in blood.[7]

## References

1. ↑ Iberl, B; Winkler, G; Müller, B; Knobloch, K (1990). "Quantitative Determination of Allicin and Alliin from Garlic by HPLC". Planta Med. 56 (3): 320–326. doi:10.1055/s-2006-960969. PMID 17221429.
2. ↑ Amagase, Harunobu; Petesch, Brenda L.; Matsuura, Hiromichi; Kasuga, Shigeo; Itakura, Yoichi (2001). "Intake of Garlic and Its Bioactive Components". The Journal of Nutrition (Oxford University Press (OUP)) 131 (3): 955S–962S. doi:10.1093/jn/131.3.955s. ISSN 0022-3166. PMID 11238796.
3. ↑ Block, E (2009). Garlic and Other Alliums: The lore and the science. Royal Society of Chemistry. pp. 100–106.
4. ↑ Stoll, A; Seeback, E (1951). Chemical investigations on alliin, the specific principle of garlic. 11. 377–400. doi:10.1002/9780470122563.ch8. ISBN 9780470122563.
5. ↑ Koch; Keusgen (1998). "Diastereoselective synthesis of alliin by an asymmetric sulfur oxidation". Pharmazie 53 (668–671). doi:10.1002/chin.199904184.
6. ↑ Kourounakis, PN; Rekka, EA (November 1991). "Effect on active oxygen species of alliin and Allium sativum (garlic) powder". Res. Commun. Chem. Pathol. Pharmacol. 74 (2): 249–252. PMID 1667340.
7. ↑ Salman, H; Bergman, M; Bessler, H; Punsky, I; Djaldetti, M (September 1999). "Effect of a garlic derivative (alliin) on peripheral blood cell immune responses". Int. J. Immunopharmacol. 21 (9): 589–597. doi:10.1016/S0192-0561(99)00038-7. PMID 10501628.

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*[CID]: Compound ID
*[H315]: Causes skin irritation
*[H319]: Causes serious eye irritation
*[H335]: May cause respiratory irritation
*[P261]: Avoid breathing dust/fume/gas/mist/vapours/spray
*[P264]: Wash … thoroughly after handling
*[P271]: Use only outdoors or in a well-ventilated area
*[P280]: Wear protective gloves/protective clothing/eye protection/face protection
*[P302+352]: IF ON SKIN: Wash with soap and water
*[P304+340]: IF INHALED: Remove victim to fresh air and keep at rest in a position comfortable for breathing
*[P305+351+338]: IF IN EYES: Rinse continuously with water for several minutes. Remove contact lenses if present and easy to do – continue rinsing
*[P312]: Call a POISON CENTER or doctor/physician if you feel unwell
*[P321]: Specific treatment (see … on this label)
*[P332+313]: If skin irritation occurs: Get medical advice/attention
*[P337+313]: Get medical advice/attention
*[P362]: Take off contaminated clothing and wash before reuse
*[P403+233]: Store in a well ventilated place. Keep container tightly closed
*[P405]: Store locked up
*[P501]: Dispose of contents/container to …