Allicin

Product description:Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae.It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944.This colorless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties.Allicin is garlic's defense mechanism against attacks by pests.
Allicin features the thiosulfinate functional group, R-S(O)-S-R. The compound is not present in garlic unless tissue damage occurs, and is formed by the action of the enzyme alliinase on alliin. Allicin is chiral but occurs naturally only as a racemate.[citation needed] The racemic form can also be generated by oxidation of diallyl disulfide:(SCH2CH=CH2)2 + RCO3H → CH2=CHCH2S(O)SCH2CH=CH2 + RCO2H
Alliinase is irreversibly deactivated below a pH of 3; as such, allicin is generally not produced in the body from the consumption of fresh or powdered garlic. Furthermore, allicin can be unstable, breaking down within 16 h at 23 °C.
CAS No.:539-86-6
Synonyms: Alliin,Allisatin,Allitrid； 
Molecular Formula: C6H10S2O  
Properties:Molecular formula C6H10OS2 ;Molar mass 162.27 g mol−1 ;Exact mass 162.017306322 g mol-1 ;Appearance Colourless liquid ;Density 1.112 g cm-3 ;Melting point <25 °C