Diallyl sulfide

General Description

Diallyl sulfide refers to the following 4 ingredients: diallyl monosulfide, diallyl disulfide, diallyl trisulfide and diallyl tetrasulfide, which exist in putrefaction decomposer of vegetables, green onion and the fruit of.cruciferous plants. As the main component of garlic extract, it is featured with strong anti-cancer, anti-virus, antibacterial activity, strong inhibition of platelet aggregation and immunity improvement. It has been widely used in the industries such as medical and health, fodder and the like.

Physical & Chemical Properties

It is an oily substance scented with garlic. Boiling point: 139 ° C (101.056Pa), relative density: 0.8876, refractive index: 1.4877. Soluble in organic solvents such as ether and the like, insoluble in water. Also it can be oxidized to diallyl sulfone.

Figure 1: Diallyl Disulfide

Figure 2: Diallyl trisulfide

Preparation Method

The two main methods for preparation of diallyl sulfide are: biological extraction and chemical synthesis.

• Biological extraction

• Chemical synthesis

Uses

Used as a reagent. 
Used in the industries such as medical and health, fodder and the like.

Toxicity

GRAS(FEMA)。

Maximum limits

FEMA (mg / kg): Drinks 0.04; Cold Drink 0.06; Confectionery 0.07; Bakery Products 0.05; Seasoning 13; Meat 3.7.
FDA, § 172.515: Appropriate amount.

Chemical Properties

A colorless liquid with characteristic garlic odor. Oil-soluble component of garlic

Chemical Properties

clear colorless liquid

Occurrence

Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), nira (Allium tuberosum Rottl.), caucas (Allium victoralis L.), mustard (Brassica species) and cooked/boiled beef

Uses

Diallyl sulfide is a modulator of drug metabolizing enzyme P450 system and inducer of the phase II detoxifying enzyme GST. Diallyl sulfide is also an inhibitor of CYP2E1 and believed to prevent chemically-induced carcinogenesis in many tissues. It is also used as a food additive. It is also used as an important raw material and intermediate used in organic Synthesis, pharmaceuticals, agrochemicals and dyestuff.

Uses

antibacterial, antifungal, antineoplastic, antihypercholesterolaemic, hepatoprotectant

Uses

manufacture of flavors.

Preparation

From allyl iodide plus potassium sulfide in alcoho

Definition

ChEBI: Diallyl sulfide is an organic sulfide.

Aroma threshold values

Detection at 0.05 ppb

Taste threshold values

Taste characteristics at 2 ppm: sulfureous, onion–garlic and vegetative radish-like with a slightly hot nuance

General Description

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.

Biochem/physiol Actions

Organosulfur compound from garlic that inhibits chemically-induced carcinogenesis in experimental animals. Competitive inhibitor of Cytochrome P450 2E1 (CYP2E1) that, in turn, blocks the activation of several chemcal carcinogens.

Anticancer Research

It is a thioether, found in garlic, inhibits cytochrome P450 IIE1 isoform, and therebysuppresses carcinogenesis (Aggarwal and Shishodia 2004). The consumption ofgarlic provides protection from gastrointestinal cancers and also suppresses theprogression of colorectal adenomas (Hosseini and Ghorbani 2015).