SML0337
S-烯丙基-L-半胱氨酸
≥98% (HPLC), antioxidant, powder
别名:
L-脱氧阿洛糖, S-烯丙基-半胱氨酸, S-烯丙基半胱氨酸, SAC
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关于此项目
经验公式（希尔记法）:
C6H11NO2S
化学文摘社编号:
分子量:
161.22
MDL编号:
UNSPSC代码:
12352209
eCl@ss:
32160406
PubChem化学物质编号:
NACRES:
NA.77
产品名称
S-烯丙基-L-半胱氨酸, ≥98% (HPLC)
质量水平
方案
≥98% (HPLC)
表单
powder
旋光性
[α]/D -8 to -15°, c = 1 in H2O
颜色
white to beige
溶解性
H2O: >10 mg/mL
储存温度
−20°C
SMILES字符串
N[C@@H](CSCC=C)C(O)=O
InChI
1S/C6H11NO2S/c1-2-3-10-4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-/m0/s1
InChI key
ZFAHNWWNDFHPOH-YFKPBYRVSA-N
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相关类别
一般描述
S-烯丙基- L -半胱氨酸具有抗炎特性。它抑制氧化强化剂酶并螯合金属。S-烯丙基- L -半胱氨酸具有降血糖和降低胆固醇的作用。 它可以防止细胞凋亡，降低诱导型一氧化氮合酶的活性，并阻断核因子κB的活性。
生化/生理作用
S-烯丙基-L-半胱氨酸是在大蒜中发现的含硫氨基酸，具有抗氧化、抗癌、抗肝毒、神经保护和神经营养活性。
S-烯丙基-L-半胱氨酸是在大蒜中发现的含硫氨基酸，具有抗氧化、抗癌、抗肝毒、神经保护和神经营养活性。S-烯丙基-L-半胱氨酸在缺血性损伤和阿尔茨海默病等多种动物模型中具有有效活性。
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Samir Mandal et al.
Biochimica et biophysica acta, 1820(1), 9-23 (2011-10-29)
Chronic lead (Pb(2+)) exposure leads to the reduced lifespan of erythrocytes. Oxidative stress and K(+) loss accelerate Fas translocation into lipid raft microdomains inducing Fas mediated death signaling in these erythrocytes. Pathophysiological-based therapeutic strategies to combat against erythrocyte death were
Medicinal Spices and Vegetables from Africa: Therapeutic Potential against Metabolic, Inflammatory, Infectious and Systemic Diseases (2017)
Ganapathy Saravanan et al.
Experimental and toxicologic pathology : official journal of the Gesellschaft fur Toxikologische Pathologie, 64(6), 639-644 (2011-01-11)
Hyperlipidemia is an associated complication of diabetes mellitus. The association of hyperglycemia with an alteration of lipid parameters presents a major risk for cardiovascular complications in diabetes. The present study was designed to examine the antihyperlipidemic effect of S-allylcysteine (SAC)
Gastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants (2017)
Ana L Colín-González et al.
Oxidative medicine and cellular longevity, 2012, 907162-907162 (2012-06-12)
Aged garlic extract (AGE) is an odorless garlic preparation containing S-allylcysteine (SAC) as its most abundant compound. A large number of studies have demonstrated the antioxidant activity of AGE and SAC in both in vivo--in diverse experimental animal models associated
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