Structure via PubChem · Public domain (PubChem)
Allicin
Sign in to saveAlso known as thio-2-propene-1-sulfinic acid S-allyl ester
organische schwefelhaltige Verbindung, Vorstufe für knoblauchtypische Duftstoffe
In the Vinony graph
Within Vinony's link graph, Allicin is referenced by 667 other articles, and connects out to leek, tear gas and racemate.
Vinony files it under Allium, Allyl compounds and Antibiotics.
Its subject is documented across 34 Wikipedia language editions.
Chemical data
- Formula
- C6H10OS2
- Molecular weight
- 162.3 g/mol
- IUPAC name
- 3-prop-2-enylsulfinylsulfanylprop-1-ene
- SMILES
- C=CCSS(=O)CC=C
- InChIKey
- JDLKFOPOAOFWQN-UHFFFAOYSA-N
- XLogP
- 1.3
- Polar surface area
- 61.6 Ų
- H-bond donors
- 0
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Drug data · ChEMBL
- Max clinical phase
- Phase 2
- Molecule type
- Small molecule
- Indications
- follicular lymphoma
via ChEMBL · EBI
Research
1,389 papers- Allicin: chemistry and biological properties.Molecules (Basel, Switzerland) · 2014
- Allicin ameliorates imiquimod-induced psoriasis-like skin inflammation via disturbing the interaction of keratinocytes with IL-17A.British journal of pharmacology · 2023
- Allicin and Cancer Hallmarks.Molecules (Basel, Switzerland) · 2024
- Allicin alleviates traumatic brain injury-induced neuroinflammation by enhancing PKC-δ-mediated mitophagy.Phytomedicine : international journal of phytotherapy and phytopharmacology · 2025
- Allicin: a promising modulator of apoptosis and survival signaling in cancer.Medical oncology (Northwood, London, England) · 2024
via PubMed
Wikidata facts
- Subclass of
- chemical compound
- Has part
- carbon
- Mass
- 162.017307
Show 5 more facts
- Commons category
- Allicin
- chemical formula
- C₆H₁₀OS₂
- found in taxon
- Allium sativum
- canonical SMILES
- C=CCSS(=O)CC=C
- physically interacts with
- Transient receptor potential cation channel subfamily V member 1
via Wikidata · CC0
Article · Deutsch
Allicin ist das Umsetzungsprodukt der in Knoblauch vorkommenden nicht-proteinogenen Aminosäure Alliin. Da Allicin nicht stabil ist, wandelt es sich zum Teil spontan in Di- und Trisulfide, im Öl auch in sowie um. Erst diese Verbindungen sind für den typischen Knoblauchgeruch verantwortlich.
Abstract from DBpedia / Wikipedia · CC BY-SA