Pricing updated 2019-06-26. Prices are subject to change without notice.
Alliin is a cysteine sulfoxide constituent of garlic that is converted by alliinase to allicin, which imparts its pungent aroma and flavor.1,2 Alliin exhibits anti-
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View the Cayman Structure Database for chemical structure definitions for many Cayman products
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1. Jones, M.G., Collin, H.A., Tregova, A., et al. The biochemical and physiological genesis of alliin in garlic Intl.J.Biomed.Pharma.Sci. 1(1), 21-24 (2007).
Ohsumi, C., Hayashi, T., and Sano, K. Formation of alliin in the culture tissues of Allium sativum. Oxidation of S-
Asdaq, S.M., and Inamdar, M.N. Potential of garlic and its active constituent, S-
Kim, J.M., Chang, H.J., Kim, W.K., et al. Structure-
5. Louis, X.L., Murphy, R., Thandapilly, S.J., et al. Garlic extracts prevent oxidative stress, hypertrophy and apoptosis in cardiomyocytes: A role for nitric oxide and hydrogen sulfide BMC Complement.Altern.Med. 12, (2012).