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]]