EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

diallyl trisulfide
trisulfide, di-2-propenyl

Supplier Sponsors

Name:3-prop-2-enylsulfanyldisulfanylprop-1-ene
CAS Number: 2050-87-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:218-107-8
FDA UNII:0ZO1U5A3XX
Nikkaji Web:J86.684I
Beilstein Number:1745734
MDL:MFCD00040025
CoE Number:486
XlogP3-AA:2.60 (est)
Molecular Weight:178.34070000
Formula:C6 H10 S3
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:allyl disulfide 20.00% to 25.00%
 allyl sulfide 5.00% to 7.00%
EFSA/JECFA Comments:
Min. assay value 65% (min. 95% allyl di-, tri- and tetrasulfides) (EFFA, 2017); secondary components 2025% allyl disulfide; 57% allylsulfide; 57% allyl tetrasulfide (DG SANCO, 2011)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:587 diallyl trisulfide
FLAVIS Number:12.009 (Old)
DG SANTE Food Flavourings:12.009 diallyl trisulfide
FEMA Number:3265 diallyl trisulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):2050-87-5 ; DIALLYL TRISULFIDE
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 65.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.13500 to 1.17000 @ 25.00 °C.
Pounds per Gallon - (est).: 9.444 to 9.736
Refractive Index:1.60000 to 1.62000 @ 20.00 °C.
Boiling Point: 112.00 to 120.00 °C. @ 16.00 mm Hg
Boiling Point: 95.00 to 97.00 °C. @ 5.00 mm Hg
Vapor Pressure:0.105000 mmHg @ 25.00 °C. (est)
Vapor Density:6.1 ( Air = 1 )
Flash Point: 145.00 °F. TCC ( 62.78 °C. )
logP (o/w): 3.367 (est)
Soluble in:
 ether
 water, 50.65 mg/L @ 25 °C (est)
Insoluble in:
 alcohol
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
garlic onion green onion metallic
Odor Description:at 0.10 % in propylene glycol. garlic green onion metallic
Flavor Type: sulfurous
sulfurous onion green onion
Taste Description: sulfurous onion green onion
Odor and/or flavor descriptions from others (if found).
Frutarom
DIALLYL TRISULPHIDE 80
Odor Description:Alliaceous, Green, Onion.
Suggested Uses: Garlic, Onion, Savoury, Tropical Fruits, Vegetables
R C Treatt & Co Ltd
Diallyl Trisulphide NI, Kosher
Odor Description:sweet/herbaceous, onion
Taste Description:onion
Used in onion/garlic flavours in meat and vegetable sauces and dressings at 1ppm.
Taytonn
Diallyl Trisulphide 35-40%
Odor Description:Alliaceous, Green, Onion
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
Trisulfide,di-2-propen-1-yl
Beijing Lys Chemicals
Diallyl trisulfide
BOC Sciences
For experimental / research use only.
Diallyl Trisulfide
Carbosynth
For experimental / research use only.
Diallyl Trisulfide
Charkit Chemical
DIALLYL TRISULPHIDE D0250 FEMA 3265
DeLong Chemicals America
Diallyl trisulfide, Kosher
Frutarom
DIALLYL TRISULPHIDE 80
Odor: Alliaceous, Green, Onion.
Use: Suggested Uses: Garlic, Onion, Savoury, Tropical Fruits, Vegetables
Jiangyin Healthway
Diallyl trisulphide
New functional food ingredients
M&U International
ALLYL TRISULFIDE, Kosher
Penta International
DIALLYL TRISULFIDE
R C Treatt & Co Ltd
Diallyl Trisulphide
NI, Kosher
Odor: sweet/herbaceous, onion
Flavor: onion
Used in onion/garlic flavours in meat and vegetable sauces and dressings at 1ppm.
Santa Cruz Biotechnology
For experimental / research use only.
Diallyl Trisulfide ≥98%
Sigma-Aldrich: Sigma
For experimental / research use only.
Diallyl Trisulfide ≥98% (HPLC)
Taytonn
Diallyl Trisulphide 35-40%
Odor: Alliaceous, Green, Onion
Tengzhou Jitian Aroma Chemiclal
Diallyl Trisulfide
Tianjin Danjun International
Diallyl trisulfide
WholeChem
Diallyl trisulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50 [sex: M,F] 100 - 400 mg/kg
Not definitive test
(Moran et al., 1980)

oral-mouse LD50 100 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
IFRA Purity Specification: < 0.1% free allyl alcohol
Recommendation for diallyl trisulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.05 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (μg/person/day)
NOEL (No Observed Effect Level): 4.6 (mg/kg bw per day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.600002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.200001.50000
Confectionery (05.0): 0.750002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.620001.00000
Bakery wares (07.0): 0.800002.00000
Meat and meat products, including poultry and game (08.0): 0.730001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100001.00000
Eggs and egg products (10.0): 0.080001.00000
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.450001.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100002.00000
Ready-to-eat savouries (15.0): 1.100005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008)
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):2050-87-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :16315
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3-prop-2-enylsulfanyldisulfanylprop-1-ene
Chemidplus:0002050875
RTECS:BC6168000 for cas# 2050-87-5
 
References:
 3-prop-2-enylsulfanyldisulfanylprop-1-ene
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2050-87-5
Pubchem (cid):16315
Pubchem (sid):134983008
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31154
FooDB:FDB003586
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:Diallyl trisulfide
 
Potential Blenders and core components note
For Odor
No odor group found for these
green
onion oleoresin
FL/FR
alliaceous
alliaceous
allium sativum oil egypt
FL/FR
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil mexico
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
coffee
coffee difuran
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
garlic
ferula assa-foetida gum
FL/FR
meaty
meaty dithiane
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
2-
acetyl thiophene
FL/FR
cassis pentanone
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
ferula assa-foetida gum extract
FL/FR
furfuryl thioacetate
FL/FR
lychee mercaptan acetate
FL/FR
mango thiol
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
2-
phenethyl isothiocyanate
FL/FR
4-
tropical oxathiane
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
trans-
galbanum oxathiane
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
methional
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
butyl isothiocyanate
FL
diallyl hexasulfide
FL
diethyl trisulfide
FL
diisoamyl disulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl 2-(methyl thio) acetate
FL
ethyl 3-(methyl thio)-(E)-2-propenoate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
trans-
galbanum oxathiane
FL/FR
2-
heptane thiol
FL
3-
mercapto-3-methyl butyl formate
FL
4-
mercapto-3-methyl-2-butanol
FL
3-
mercaptohexanal
FL
bis(1-
mercaptopropyl) sulfide
FL
methyl butyl sulfide
FL
2-
methyl-1-butanol
FL/FR
4-
methyl-2-(methyl thiomethyl)-2-hexenal
FL
2-
methyl-5-methoxythiazole
FL
2-
phenethyl isothiocyanate
FL/FR
prenyl mercaptan
FL
iso
propyl disulfide
FL
(±)-3,5-
diethyl-1,2,4-trithiolane
FL
alliaceous
alliaceous
allium porrum extract
FL
allium sativum oil egypt
FL/FR
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
chive extract
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil extenders
FL
garlic oil mexico
FL/FR
fried
garlic oleoresin
FL
smoked
garlic oleoresin
FL
leek oil
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
onion oil extenders
FL
propyl mercaptan
FL/FR
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl thiol
FL
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
fatty
dimethyl sulfoxide
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allium sativum bulb tincture
FL
allyl methyl sulfide
FL
ferula assa-foetida gum
FL/FR
garlic distillates
FL
garlic flavor
FL
black
garlic flavor
FL
sauteed
garlic flavor
FL
garlic oil CO2 extract
FL
garlic oleoresin
FL
2-
pentenyl-4-propyl-1,3-oxathiane (mixture of isomers)
FL
green
cassis pentanone
FL/FR
dibutyl sulfide
FL/FR
cis-
galbanum oxathiane
FL/FR
juicy
lychee mercaptan acetate
FL/FR
meaty
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
ortho-
thiocresol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
mushroom
methional diethyl acetal
FL
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
onion
2-
acetyl thiophene
FL/FR
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
maui
onion flavor
FL
white
onion flavor
FL
red
onion flavor
FL
vidalia
onion flavor
FL
yellow
onion flavor
FL
green
onion flavor
FL
onion flavor
FL
onion juice concentrate
FL
propyl thioacetate
FL
scallion flavor
FL
shallot oleoresin
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
savory
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allium sativum bulb extract
FL
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
ferula assa-foetida fluid extract
FL
ferula assa-foetida gum extract
FL/FR
ferula assa-foetida oleoresin
FL
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
mango thiol
FL/FR
3-
mercapto-2-methyl pentanal
FL
3-
mercapto-2-methyl-1-butanol
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
1-(
methyl thio)-2-butanone
FL
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
sauteed sweet
onion oleoresin
FL
onion oleoresin
FL
caramelized
onion oleoresin
FL
green
onion oleoresin
FL/FR
2,4,6-
trithiaheptane 10% in triacetin
FL
tomato
methional
FL/FR
vegetable
alpha-
benzylidene methional
FL
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
octen-4-one
FL/FR
potato butyraldehyde
FL
 
Potential Uses:
FLgarlic
FLmeat
FLonion
FLvegetable
 
Occurrence (nature, food, other):note
 garlic bud
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic oil
Search Trop Picture
 onion oil
Search Trop Picture
 
Synonyms:
 allitridin
 allitridum
 allyl trisulfide
 dasuansu
 di-2-propenyl trisulfide
 diallyl trisulphide
 diallyltrisulfane
 diallyltrisulfide
 diprop-2-en-1-yltrisulfane
 prop-2-enyl prop-2-enylthio disulfide
3-prop-2-enylsulfanyldisulfanylprop-1-ene
 trisulfane, 1,3-di-2-propen-1-yl-
 trisulfide, di-2-propenyl
 trisulfide, diallyl
 

Articles:

PubMed:Inhibitory effects of thioethers on fatty acid synthase and 3T3-L1 cells.
PubMed:Anticancer effects of diallyl trisulfide derived from garlic.
PubMed:Diallyl trisulfide suppresses the proliferation and induces apoptosis of human colon cancer cells through oxidative modification of beta-tubulin.
PubMed:Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation.
PubMed:Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry.
PubMed:Modulation of cytochrome P4501-mediated bioactivation of benzo[a]pyrene by volatile allyl sulfides in human hepatoma cells.
PubMed:Postharvest control of gray mold in table grapes using volatile sulfur compounds from Allium sativum.
PubMed:Keap1 cysteine 288 as a potential target for diallyl trisulfide-induced Nrf2 activation.
PubMed:A role for diallyl trisulfide in mitochondrial antioxidative stress contributes to its protective effects against vascular endothelial impairment.
PubMed:Diallyl trisulfide-induced apoptosis of bladder cancer cells is caspase-dependent and regulated by PI3K/Akt and JNK pathways.
PubMed:Inhibitory effects and molecular mechanisms of garlic organosulfur compounds on the production of inflammatory mediators.
PubMed:Organosulfur garlic compounds induce neovasculogenesis in human endothelial progenitor cells through a modulation of MicroRNA 221 and the PI3-K/Akt signaling pathways.
PubMed:Molecular mechanisms for the anti-cancer effects of diallyl disulfide.
PubMed:Garlic as an anti-diabetic agent: recent progress and patent reviews.
PubMed:Molecular mechanisms of garlic-derived allyl sulfides in the inhibition of skin cancer progression.
PubMed:Diallyl trisulfide induces apoptosis in human breast cancer cells through ROS-mediated activation of JNK and AP-1.
PubMed:Allicin induces p53-mediated autophagy in Hep G2 human liver cancer cells.
PubMed:Diallyl trisulfide as an inhibitor of benzo(a)pyrene-induced precancerous carcinogenesis in MCF-10A cells.
PubMed:Diallyl trisulfide induces apoptosis of human basal cell carcinoma cells via endoplasmic reticulum stress and the mitochondrial pathway.
PubMed:Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.
PubMed:Studies on purification of allicin by molecular distillation.
PubMed:Effect of garlic sulfur compounds on neutrophil infiltration and damage to the intestinal mucosa by endotoxin in rats.
PubMed:Diallyl trisulfide suppresses the adipogenesis of 3T3-L1 preadipocytes through ERK activation.
PubMed:Investigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using Fourier transform infrared spectroscopy, Raman spectroscopy, and electron microscopy.
PubMed:Potential beneficial effects of garlic in oncohematology.
PubMed:Effect of diallyl trisulfide on the pharmacokinetics of nifedipine in rats.
PubMed:Consumption of S-allylcysteine inhibits the growth of human non-small-cell lung carcinoma in a mouse xenograft model.
PubMed:Allyl sulfides inhibit cell growth of skin cancer cells through induction of DNA damage mediated G2/M arrest and apoptosis.
PubMed:Diallyl disulfide and diallyl trisulfide protect endothelial nitric oxide synthase against damage by oxidized low-density lipoprotein.
PubMed:The antidiabetic effect of onion and garlic in experimental diabetic rats: meta-analysis.
PubMed:Antimicrobial activity of elephant garlic oil against Vibrio cholerae in vitro and in a food model.
PubMed:Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum).
PubMed:Role of reactive oxygen intermediates in cellular responses to dietary cancer chemopreventive agents.
PubMed:Inhibition of acrylamide toxicity in mice by three dietary constituents.
PubMed:Identification of characteristic aroma components of Thai fried chili paste.
PubMed:Bioactive food components and cancer risk reduction.
PubMed:Synergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlic.
PubMed:Diallyl disulfide and diallyl trisulfide up-regulate the expression of the pi class of glutathione S-transferase via an AP-1-dependent pathway.
PubMed:Effect of diallyl trisulfide-rich garlic oil on blood coagulation and plasma activity of anticoagulation factors in rats.
PubMed:Structure-activity relationship of neuroprotective and reactive oxygen species scavenging activities for allium organosulfur compounds.
PubMed:Antithrombotic and anticancer effects of garlic-derived sulfur compounds: a review.
PubMed:Garlic allyl sulfides display differential modulation of rat cytochrome P450 2B1 and the placental form glutathione S-transferase in various organs.
PubMed:DATS reduces LPS-induced iNOS expression, NO production, oxidative stress, and NF-kappaB activation in RAW 264.7 macrophages.
PubMed:The effects of allitridin on the expression of transcription factors T-bet and GATA-3 in mice infected by murine cytomegalovirus.
PubMed:Fumigant activity of plant essential oils and components from garlic (Allium sativum) and clove bud (Eugenia caryophyllata) oils against the Japanese termite (Reticulitermes speratus Kolbe).
PubMed:Allicin and allicin-derived garlic compounds increase breath acetone through allyl methyl sulfide: use in measuring allicin bioavailability.
PubMed:Effects of dietary chemopreventive phytochemicals on P-glycoprotein function.
PubMed:Differential effects of allyl sulfides from garlic essential oil on cell cycle regulation in human liver tumor cells.
PubMed:The effects of allyl sulfides on the induction of phase II detoxification enzymes and liver injury by carbon tetrachloride.
PubMed:Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.
PubMed:Protective effect of three diallyl sulphides against glucose-induced erythrocyte and platelet oxidation, and ADP-induced platelet aggregation.
PubMed:Differential effects of garlic oil and its three major organosulfur components on the hepatic detoxification system in rats.
PubMed:Modulation of cytochrome P4501-mediated bioactivation of benzo[a]pyrene by volatile allyl sulfides in human hepatoma cells.
PubMed:Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells.
PubMed:Thermal Degradation of Allyl Isothiocyanate in Aqueous Solution.
PubMed:Bioactivities of methyl allyl disulfide and diallyl trisulfide from essential oil of garlic to two species of stored-product pests, Sitophilus zeamais (Coleoptera: Curculionidae) and Tribolium castaneum (Coleoptera: Tenebrionidae).
 
Notes:
major component of garlic; inhibits platelet aggregation but not prostacyclin. Volatile component from onion (Allium sativum), garlic (Allium sativum) and other commercial garlics. Potential nutriceutical
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