Alliin 3444669 216231125 2008-05-31T18:30:30Z Akane700 5630131 [[ja:アリイン]] {{Chembox new | Name = Alliin | ImageFile = L-alliin-2D-skeletal.png <!-- | ImageSize = 250px --> | ImageName = Alliin skeletal view | ImageFile1 = L-alliin-3D-balls.png <!-- | ImageSize1 = 250px --> | ImageName1 = Alliin ball view | IUPACName = (2R)-2-amino-3-[(S)-prop-2-<br />enylsulfinyl]propanoic acid | OtherNames = 3-(2-Propenylsulfinyl)alanine<br />(S)-3-(2-Propenylsulfinyl)-L-alanine<br />3-((S)-Allylsulfinyl)-L-alanine<br />S-Allyl-L-cysteine sulfoxide | Section1 = {{Chembox Identifiers | SMILES = C=CCS(=O)CC(C(=O)O)N | CASNo = 556-27-4 }} | Section2 = {{Chembox Properties | Formula = C<sub>6</sub>H<sub>11</sub>NO<sub>3</sub>S | MolarMass = 177.22 g/mol | Appearance = White to off white crystalline powder | Solubility = Soluble | MeltingPt = 163-165 °C (325.4-329 °F) }} | Section7 = {{Chembox Hazards | ExternalMSDS = [http://www.mpbio.com/includes/msds/ansi/en/194125-en-ansi.pdf External MSDS] | NFPA-H = 1 | NFPA-F = 1 | NFPA-R = 0 }} }} '''Alliin''' (al'-ee-in) is a [[sulfoxide]] that is a natural constituent of fresh [[garlic]].<ref>{{cite journal | author = Iberl, B ''et al'' | title = Quantitative Determination of Allicin and Alliin from Garlic by HPLC | journal = Planta Med | volume = 56 | issue = | pages = 320–326 | date = 1990 | doi = 10.1055/s-2006-960969 }}</ref> 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 primarily responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for [[oxygen toxicity]], and when this was investigated, garlic did indeed show strong [[antioxidant]] and [[hydroxyl]] [[free radical|radical]] scavenging properties, possibly owing to the alliin contained within.<ref>{{cite journal | author = Kourounakis, PN; Rekka, EA | title = Effect on active oxygen species of alliin and Allium sativum (garlic) powder | journal = Res Commun Chem Pathol Pharmacol. | volume = 74 | issue = 2 | pages = 249–252 | date = Nov. 1991 | pmid = 1667340 }}</ref> When the effect of alliin is observed on blood cells [[in vitro]], a noted increase in the engulfing capacity of [[phagocyte|phagocyting]] cells is seen.<ref>{{cite journal | author = Salman, H ''et al'' | title = Effect of a garlic derivative (alliin) on peripheral blood cell immune responses | journal = Int J Immunopharmacol. | volume = 21 | issue = 9 | pages = 589–597 | date = Sep. 1999 | pmid = 10501628 | doi = 10.1016/S0192-0561(99)00038-7 }}</ref> ==References== <references/> [[Category:Sulfur amino acids]] [[Category:Nutrition]] {{amine-stub}} [[de:Alliin]] [[es:Aliina]] [[id:Alliin]] [[it:Alliina]] [[ja:アリイン]] [[pl:Alliina]]