alliin

Alliin ((S)-3-(Allylsulphinyl)-L-alanine) is a garlic organosulfur compound that possesses various pharmacological properties.alliin protected against LPS-induced ALI by activating PPARγ, which subsequently inhibited LPS-induced NF-κB activation and inflammatory response. Alliin might be used as an anti-inflammatory agent in the treatment of ALI.

(±)-Alliin is a derivative of cysteine and a natural component of fresh garlic that can be converted into allicin by alliinase.

(±)-Alliin (Standard) is a reference standard for research and analysis in studies involving (±)-Alliin. (±)-Alliin is a derivative of cysteine and a natural component of fresh garlic that can be converted into allicin by alliinase.

(R)-1-PeCSO, also known as trans-(+)-S-1-Propenyl-L-cysteine sulfoxide, constitutes the primary flavor precursor in onions [1].

NSC-226572 (Methyiin, pyrolyzate) is a synthetic analog of alliin found in cruciferous vegetables including cabbage, turnip, cauliflower, and kale. NSC-226572 is converted through alliinase activity into a volatile thiosulfinate.