ALLICIN(SH)
Allicin
CAS: 539-86-6
Molecular Formula: C6H10OS2
ALLICIN(SH) - Names and Identifiers
| Name | Allicin |
| Synonyms | Alliin Allicin ALLICIN alliosan Allitrid Allisatin ARICINE(P) ALLICIN(SH) Dianyctrsnlgide DIALLYLTHIOSULPHINATE S-Allyl acrylo-1-sulphinothioate S-prop-2-en-1-yl prop-2-ene-1-sulfinothioate 2-propene-1-sulfinothioicacid,s-2-propenylester |
| CAS | 539-86-6 |
| EINECS | 208-727-7 |
| InChI | InChI=1/C6H10OS2/c1-3-5-8-9(7)6-4-2/h3-4H,1-2,5-6H2 |
ALLICIN(SH) - Physico-chemical Properties
| Molecular Formula | C6H10OS2 |
| Molar Mass | 162.27 |
| Density | d420 1.112 |
| Melting Point | 25°C |
| Boling Point | 259°C (rough estimate) |
| Flash Point | 104.2°C |
| Water Solubility | 24g/L(10 ºC) |
| Solubility | Not heat-resistant, unstable to alkali, but more stable to acid. Insoluble in water, can be mixed with ethanol, ether and benzene. |
| Vapor Presure | 0.0379mmHg at 25°C |
| Appearance | Transparent to slightly yellow liquid |
| Storage Condition | 2-8℃ |
| Refractive Index | nD20 1.561 |
| MDL | MFCD00468100 |
| Physical and Chemical Properties | It is oily liquid, with a strong irritating taste and a pungent taste characteristic of acidic elements. Heat-labile, unstable to alkali, but more stable to acid. Insoluble in water, can be mixed with ethanol, ether and benzene. |
| Use | Used as food additives, pharmaceutical intermediates |
ALLICIN(SH) - Risk and Safety
| HS Code | 29329990 |
| Toxicity | LD50 in mice (mg/kg): 60 i.v.; 120 s.c. (Cavallito, Bailey) |
ALLICIN(SH) - Upstream Downstream Industry
ALLICIN(SH) - Reference
| Reference Show more | 1. Tang Shirong Chen Shanglong Miao Jingzhi, et al. Changes of functional substances and antioxidant activity in fermented garlic during processing [J]. Chinese condiment 2018(10):17-21. 2. Li Mingqiang, Hu Ming, Han Zhijun, etc. Pharmacokinetics of alliin in rabbits [J]. Modern medicine and health, 2018. 3. Han Guizhi, Wang Wenjun, Wang Fang. Determination of allicin in garlic by high performance liquid chromatography [J]. Journal of Anhui Agricultural Sciences, 2016, 000(007):57-58,72. 4. Guo Fengling, Wu Jinping, Jiao Zhenbiao, etc. Correlation Analysis between main agronomic traits and allicin content of garlic resources in Hubei province [J]. Hubei Agricultural Sciences, 2018, v.57;No.617(20):108-112. 5. Li Ning, Zhang Chunzhi, Cui Wen, etc. Effects of allicin on proliferation and cell cycle of prostate cancer cell line DU145 [J]. Journal of Jining Medical University, 2015, 000(003):156-158. 6. Li Ximin, Xu Lu, Zhou Lu, Shao Tian Entertainment, Liang Zhenzhen. Effects of allicin on renal interstitial fibrosis and TGF-β1/Smads signaling pathway in rats [J]. Zhejiang Journal of Integrated Traditional Chinese and Western medicine, 2019,29(10):793-796 877. 7. Han Guizhi, Zhang Chunzhi, Zhang Biao, etc. Effects of allicin on peripheral blood lymphocytes in mice [J]. Chinese Journal of Tropical Medicine, 2017, 17(005):452-455. 8. Han Guizhi, Zhang Chunzhi, Liu Cuirong, etc. Effects of allicin on the cell cycle progression of mouse thymus lymphocytes [J]. Chinese Journal of Preventive Medicine, 2017, 018(012):942-944. 9. Zhang Zhengsheng, Han Guizhi, Zhang Dandan, etc. Effects of allicin on the expression of CGRP and its receptor mRNA in myocardial tissue of rats with myocardial ischemia [J]. Journal of cardiovascular and cerebrovascular diseases of integrated traditional Chinese and Western Medicine, Volume 18, 202010, pages 1543-1546, ISTIC, 2020. 10. Fang Wei, Chen Jingnan, fan Chengpu, et al. Effects of allicin on proliferation and apoptosis of C6 glioma cells [J]. Journal of Zhejiang University of Chinese Medicine, 2016, 40(10):762-767. 11. Zhang Dandan, Tian Shan, Fan Miao Miao, etc. Effects of allicin on learning and memory and antioxidant capacity of aging mice [J]. Chinese Journal of Tropical Medicine, 2020, 20(1). 12. Cao Tingting, Zhang Anping. Clinical analysis of Epidemiology inpatients with drug eruption in Hefei [J]. Journal of Anhui Medical University, 2011, 28 (03):257-257. 13. Deng Wei, Zhang Hong, Gao Jiefang, et al. Preparation and quality evaluation of allicin polymeric micelles [J]. China pharmacist, 2019, 022(004):759-763. 14. Zhang Jinglin, Wang Shulan, Tao Yang, etc. Effect of ozone treatment on reducing bacteria and quality of dehydrated garlic slices [J]. Science and Technology of Food Industry, 2016, 37(17):312-315. 15. Guizhi, Zhou Tao, Zhang Zhao-Qiang, Zhang Chun-Zhi, Lin Li. Low temperature and high pressure concentration of garlic slice wastewater by nanofiltration and reverse osmosis [J]. Occupation and health, 2020,36(15):2040-2043. 16. Zhu Qihang. Protective effects of allicin and quercetin on liver of lead poisoning chickens [D]. Yangzhou University, 2020. 17. Jin Xin, Li Hongyang, Li Jingshuang, Guo Xiaoli, Yu Yang. Anti-inflammatory effect of allicin on mouse peritoneal macrophages [J]. Journal of Animal Husbandry and Veterinary Medicine, 2020,52(12):85-88. 18. Han Gui-Zhi, Gu Min-Ming, Zhang Dandan, Zhang Zhengsheng, Zhang Zhao-Qiang, Lin Li. Protective effect of allicin on myocardial ischemia induced by isoproterenol in rats [J]. Journal of Jining Medical University, 2020,43(06):393-396. 19. Huang, Wenxing, et al.." Frontiers in Physiology 11 (2020).https:// 20. [IF=2.356] Zhi Huang et al."Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments."J Food Process Eng. 2019 May;42(3):e12991 21. [IF=0] Huinan Chen et al."Allicin Inhibits Proliferation and Invasion in Vitro and in Vivo via SHP-1-Mediated STAT3 Signaling in Cholangiocarcinoma."Cell Physiol Biochem. 2018;47(2):641-653 22. [IF=5.682] Tong Gao et al."The protective effect of allicin on myocardial ischemia-reperfusion by inhibition of Ca2 overload-induced cardiomyocyte apoptosis via the PI3K/GRK2/PLC-γ/IP3R signaling pathway."Aging-Us. 2021 Aug 15; 13(15): 19643-19656 23. [IF=5.279] Yuan Yuan et al."Allicin Ameliorates Intestinal Barrier Damage via Microbiota-Regulated Short-Chain Fatty Acids-TLR4/MyD88/NF-κB Cascade Response in Acrylamide-Induced Rats."J Agr Food Chem. 2021;69(43):12837-12852 24. [IF=5.279] Peirong Cai et al."Quercetin and Allicin Can Alleviate the Hepatotoxicity of Lead (Pb) through the PI3K Signaling Pathway."J Agr Food Chem. 2021;69(32):9451-9460 25. [IF=4.566] Wenxing Huang et al."Dietary Allicin Improved the Survival and Growth of Large Yellow Croaker (Larimichthys crocea) Larvae via Promoting Intestinal Development Alleviating Inflammation and Enhancing Appetite."Front Physiol. 2020; 11: 587674 26. [IF=6.429] Xiwen Jia et al."Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material."Food Packaging and Shelf Life. 2022 Sep;33:100873 |
ALLICIN(SH) - Nature
Open Data Verified Data
light yellow oily liquid, boiling point 80~85 ℃ (0.2kpa), relative density 1. 112, refractive index 1. 561. Soluble in ethanol, chloroform, ethyl ether, ethyl acetate and other organic solvents, insoluble in water. Has a strong odor of garlic. The chemical properties are relatively stable, and the non-strong acid environment can resist high temperature above 120 ℃ and is not easy to decompose.
Last Update：2024-01-02 23:10:35
ALLICIN(SH) - Preparation Method
Open Data Verified Data
The bulb of Allium plant of Liliaceae was extracted. The garlic was dried and crushed, added to the reaction kettle, heated and distilled, and the jacket vapor pressure was about 0. lMPa. The coil vapor pressure in the kettle is about 0.05 MPa. After 15 min, the oil-water mixed fraction begins to appear, the fraction is separated, the oil phase is distilled under reduced pressure, and 80~85 ℃(15. 3KPa) fraction, can be light yellow allicin.
Last Update：2022-01-01 11:14:57
ALLICIN(SH) - Use
Open Data Verified Data
is a broad-spectrum antibacterial drug, which can kill or inhibit a variety of fungi, can treat fungal infections in the digestive tract, respiratory tract and vagina, and is effective for bacillary dysentery and pertussis. Can also be used to improve the heart and brain blood circulation and anti-aging. Allicin can also be used as feed additives, with multiple effects such as flavoring, inducing food, improving meat and egg quality, and can replace antibiotics in feed.
Last Update：2022-01-01 11:14:57
ALLICIN(SH) - Reference Information
| plant source: | garlic |
| physiological function | allicin has a variety of physiological functions, such as anti-pathogenic microorganisms, anti-oxidation, anti-tumor, lowering blood pressure, lowering blood lipid, lowering blood sugar, anti-platelet aggregation, protecting liver, etc. Its main brief description is as follows: 1. Inhibition of the growth and reproduction of pathogenic microorganisms The growth and reproduction of many bacteria such as Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus have been proved to be inhibited by allicin. Allicin can also inhibit the growth and reproduction of fungi, viruses and parasites. Garlic has a long history of preventing and treating colds. In recent years, RCT studies have confirmed that allicin, the active ingredient in garlic, has the effect of preventing and treating colds. 2. inhibit the growth and proliferation of tumor cells a large number of cell experiments have proved that allicin has the function of inhibiting the growth and proliferation of tumor cells. Sun and Wang found that allicin could induce apoptosis of SGC-7901 gastric adenocarcinoma cells. In addition, colorectal cancer, liver cancer, leukemia, cervical cancer, pancreatic cancer, cholangiocarcinoma, ovarian cancer and breast cancer cells also have related research. In 1994, professors at the University of Minnesota and the University of Washington found that among the 15 fruits and vegetables they studied, garlic was most closely related to tumors. There was a significant negative correlation between eating garlic and colon cancer. The risk of colon cancer caused by eating garlic was 0.68 times lower than that of not eating garlic. Scientists in the United States have also found that men who eat an average of more than 10 g of garlic or other onion vegetables a day have a half lower risk of prostate cancer than men who eat 2 g a day. Research in my country also shows that the incidence of esophageal cancer, gastric cancer and laryngeal cancer is also closely related to the consumption of garlic. 3. the effects of reducing blood lipid and improving cardiovascular diseases in 1982, in an epidemiological study in Shandong province, the mortality rate of cardiovascular diseases and coronary heart disease among residents in Cangshan county, Shandong province were significantly lower than those in Laoshan county (p <0.01), and residents in Cangshan county had the habit of eating garlic all year round. Therefore, garlic is considered to have potential lipid-lowering effects. since then, a randomized controlled experiment conducted by Neil and others of Oxford university in England has finally shown that garlic can reduce serum total cholesterol. the conclusion that garlic has the function of reducing blood lipid is still controversial. Meta analysis in 2013 pointed out that allicin can reduce total cholesterol and low density lipoprotein, and increase high density lipoprotein at the same time, but the content of triglyceride has no significant change. Animal experiments show that allicin can play a role in lowering blood pressure, can improve vascular elasticity, and has the ability to resist platelet aggregation. In addition, allicin has a certain protective effect on the pump function of the heart and its own energy supply after heart failure. 4. the relationship with diabetes Augusti et al. confirmed as early as 1975 that allicin has the effect of lowering blood sugar in diabetic rabbits. in recent ten years, Chinese researchers have also conducted a large number of studies on the relationship between allicin and diabetes, all of which have confirmed that allicin does have the function of lowering blood sugar. 5. Relationship with chronic liver disease Allicin can inhibit the synthesis of cholesterol in rat hepatocytes and improve the liver damage caused by long-term high-fat diet in rats. In addition, allicin also has preventive and therapeutic effects on autoimmune liver disease in rats. Therefore, allicin may have positive significance for the prevention and treatment of various chronic diseases, but whether it can be applied to clinical practice still needs a large number of clinical and epidemiological studies to determine. |
| efficacy and action | 1. antibacterial and anti-inflammatory allicin has strong antibacterial and anti-inflammatory effects, and has inhibitory or killing effects on a variety of cocci, bacilli, fungi, viruses, etc. The bactericidal power is 100 times that of penicillin,(1mg allicin antibacterial efficiency is equal to 15 international units of penicillin). The test proves that it is effective against penicillin, streptomycin, chlortetracycline and chloramphenicol-resistant bacteria are still sensitive to allicin. Therefore, allicin is effective against a variety of pathogenic bacteria. Such as Escherichia coli, Staphylococcus, Pneumococcus, Shigella, Bacillus anthracis, Cholera, Diphtheria, etc. have obvious inhibitory and killing effects. 2. antifungal effect allicin can inhibit and kill various fungi. low concentration allicin mainly inhibits the growth of fungi, and high concentration allicin can completely kill fungi. 3. detoxification improve the detoxification ability of the liver and prevent mercury, cadmium, lead and other poisoning. 4. antiviral and antigenic effects in vitro tests proved that allicin can effectively inhibit coxsackie virus and Echo virus. It has inhibitory effect on histolytic amoeba, obvious inhibition on Leishmania, and obvious killing effect on Rickettsia tsutsugamushi. 5. improve the quality of animals in the process of feeding appropriate amount of allicin, after being ingested by animals, can effectively stimulate the formation of amino acids that produce fragrance in meat, increase the flavor component C3H5-S of animal meat or eggs (0)-gene production, so as to make the flavor of animal meat or eggs more delicious. 6. improving immunity allicin can inhibit the production of nitric oxide by macrophages, thus promoting the activation of T lymphocytes. It can also significantly improve the lymphocyte transformation rate and the positive rate of acidic a-naphthalene acetate of T lymphocytes, so that the central lymphoid organs and peripheral lymphoid organs can proliferate and improve immune function. Antibodies specifically bind to exotoxins so that they do not produce toxic effects, but significantly enhance humoral immune function. Allicin can also activate the secretion level of monocytes and promote the release of a large amount of lysozyme, thereby hydrolyzing the mucin peptides in the cell wall to cause bacterial death and enhance non-specific immune function. |
| dietary reference intake | an epidemiological survey in Europe showed that comparing 27 survey centers in 10 countries, the average total amount of allicin consumed by men was 13.2 mg, the maximum amount was 104.1 mg, and the average total amount of allicin consumed by women was 15.0 mg, the maximum value is 133.2 mg. while epidemiological investigation in China shows that residents in Cangshan County of Shandong Province eat more garlic. For example, residents in Shenshan commune eat 20g/d of garlic, while residents in Laoshan County eat less garlic, for example, residents in Wanggezhuang commune eat 4g/d of garlic. Based on 0.3013g of allicin per 100 g of garlic, the amount of allicin consumed by residents in Cangshan County of Shandong Province is 60 mg/d, while that of residents in Laoshan County is 12 mg/d. As allicin-related human studies have not reached a consistent conclusion, dietary reference intake cannot be proposed for the time being, but the above epidemiological survey data can be used as a reference. At the same time, because allicin has long been considered a low-toxic and high-safety substance, its acute, subacute, subchronic, and chronic toxicity tests have no positive findings, and reproductive and developmental toxicity tests have not been positive results. So far, UL has not found poisoning caused by excessive consumption of allicin. Therefore, quantitative risk evaluation cannot be carried out, thus the tolerable maximum intake (Tolerable Upper Intake Level, UL) cannot be determined. |
| use | allicin is an antibacterial substance that can inhibit the growth and reproduction of dysentery bacillus, typhoid bacillus and vibrio cholerae. It has obvious inhibitory and killing effects on Staphylococcus, Streptococcus, pneumococcus, etc., so it can reduce the incidence of chicken and fish. Adding a small amount of allicin to the feed of chicks, ducklings and laying hens can improve the survival rate of chickens, ducklings and laying hens. Adding allicin to broilers and ducks can increase the feed utilization rate by 6%-16%, improve the palatability of feed, stimulate oral taste buds, and increase animal feed intake. Allicin medium groups can improve the flavor of chicken and duck. For fish, the role of allicin is mainly to prevent diseases, treat diseases and good attractants. At the same time, the added vitamin B1 can be combined into garlic thiamine to prevent vitamin B2 decomposing enzymes in live bait (fish) The decomposition of vitamin B1. Thiamine has the same effect as vitamin B1, but its absorption is better than vitamin B1 and its physiological effect is better. Therefore, allicin can also prevent vitamin B1 deficiency in fish, reduce bait coefficient and promote fish growth. used as food additives, pharmaceutical intermediates suitable for the treatment of deep fungal infections, agricultural use as insecticide, fungicide broad-spectrum antibacterial drugs. It is effective to treat fungal infections of the digestive tract, respiratory tract and vagina, such as bacillary dysentery and whooping cough. Pharmacological effects: Allicin has strong antibacterial and anti-inflammatory effects. Allicin has inhibitory or killing effects on various pathogenic fungi including Candida albicans. A pro-apoptotic compound that also has antioxidant activity. |
| production method | extracted from the bulb (garlic head) of the liliaceae Allium plant garlic. Allicin is natural, chemically synthesized and microencapsulated. Natural allicin can be obtained by extracting volatile oils from bulbs of Liliaceae perennial herb (large) garlic, usually with a yield of 0.1%-0.2%. It can also be directly extracted from fresh garlic. About 3kg of garlic oil can be extracted per ton of garlic. It is difficult to extract and requires a large amount of plant bulbs or fresh garlic raw materials. Chemical synthesis of allicin is to synthesize garlic oil with a yield of 85%-90% under certain conditions by chemical method, and then dilute it with a carrier to prepare allicin powder. Its effective ingredients have high purity, remarkable efficacy and low price. Microcapsule allicin is a naturally extracted or chemically synthesized garlic oil, which is coated with a certain wall material to make microcapsule allicin with uniform, fine and good fluidity. It has high stability, good processing resistance, low garlic odor, and easy loss of effective ingredients. It is an ideal feed additive. |
| category | toxic substances |
| toxicity classification | poisoning |
| acute toxicity | intravenous-mouse LD50:60 mg/kg; Subcutaneous-mouse LD50: 120 mg/kg |
| flammability hazard characteristics | combustible; combustion produces toxic sulfur oxide smoke |
| storage and transportation characteristics | warehouse ventilation and low temperature drying; separate from food raw materials |
| fire extinguishing agent | dry powder, foam, sand, carbon dioxide, mist water |
Last Update：2024-04-10 22:29:15
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Raw Materials for ALLICIN(SH)