Molecular structure of Allyl Methyl Disulfide, CAS Number: 2179-58-0
Allyl Methyl Disulfide (CAS 2179-58-0)
CAS Number:
2179-58-0
Molecular Weight:
120.23
Molecular Formula:
C4H8S2
Supplemental Information:
This is classified as a Dangerous Good for transport and may be subject to additional shipping charges.
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
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SDS & Certificate of Analysis
Allyl methyl disulfide (AMDS) is an organic compound rich in sulfur, characterized by its distinct aroma. It occurs naturally in various plants and finds applications in the creation of flavorings and fragrances. Allyl Methyl Disulfide serves as a precursor in the synthesis of diverse compounds. Although the precise mechanism of action of Allyl methyl disulfide remains elusive, it has been suggested that Allyl methyl disulfide may modulate the activity of enzymes. Furthermore, it may engage with cell surface receptors, influencing their function.
Allyl Methyl Disulfide (CAS 2179-58-0) References
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- Effect of milk on the deodorization of malodorous breath after garlic ingestion. | Hansanugrum, A. and Barringer, SA. 2010. J Food Sci. 75: C549-58. PMID: 20722910
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- Deodorization of garlic breath volatiles by food and food components. | Munch, R. and Barringer, SA. 2014. J Food Sci. 79: C526-33. PMID: 24592995
- Allyl methyl disulfide inhibits IL-8 and IP-10 secretion in intestinal epithelial cells via the NF-кB signaling pathway. | Zhang, Y., et al. 2015. Int Immunopharmacol. 27: 156-63. PMID: 26003845
- Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds. | Mirondo, R. and Barringer, S. 2016. J Food Sci. 81: C2425-C2430. PMID: 27649517
- Metabolism and pharmacokinetics studies of allyl methyl disulfide in rats. | Liu, Y., et al. 2019. Xenobiotica. 49: 90-97. PMID: 29251532
- Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. | Doi, T., et al. 2019. Food Res Int. 116: 1-11. PMID: 30716881
- Computational study of the hydrogen peroxide scavenging mechanism of allyl methyl disulfide, an antioxidant compound from garlic. | Vega-Hissi, EG., et al. 2019. Mol Divers. 23: 985-995. PMID: 30756271
- Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. | Wang, M., et al. 2019. Food Res Int. 119: 6-14. PMID: 30884694
- Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. | Doi, T., et al. 2019. Food Res Int. 125: 108549. PMID: 31554123
- Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and glutathione S-transferase activity in the mouse. | Sparnins, VL., et al. 1988. Carcinogenesis. 9: 131-4. PMID: 3335037
- Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds. | Hu, G., et al. 2021. Food Res Int. 141: 110127. PMID: 33641994
- Chemical constituents and medicinal properties of Allium species. | Bastaki, SMA., et al. 2021. Mol Cell Biochem. 476: 4301-4321. PMID: 34420186
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Allyl Methyl Disulfide, 5 g | sc-472695 | 5 g | $222.00 |