| 应用 |
A orally acyclic nucleoside
(±)-L-Alliin has been used in nutrient broth No. 2 (NB2) for determining the concentrations of garlic-derived products active against Clostridium jejuni. |
| 产品介绍 |
Alliin is a cysteine sulfoxide constituent of garlic that is converted by alliinase to allicin, which imparts its pungent aroma and flavor. Alliin exhibits anti-cancer, anti-microbial, anti-hypertensive, cardioprotective, and anti-oxidant activities. S-allyl-cysteine is oxidized stereospecifically to (+)-alliin by garlic tissue cultures. |
| 生化机理 |
L-蒜氨酸（S-烯丙基-L-半胱氨酸亚砜）是一种从 L-半胱氨酸衍生的氨基酸。S-烯丙基-L-半胱氨酸亚砜 (ACSO) 是一种具有抗氧化和抗炎活性的抗动脉粥样硬化化合物。 S-烯丙基-L-半胱氨酸（(±)-L-蒜氨酸）(SAC) 可用于研究其作为抗阿尔茨海默病因子的潜力。SAC 通过增加 5-HT (1A) 增加细胞增殖和神经母细胞分化，并为神经元和突触提供抗氧化益处。 一种含硫氨基酸，在蒜氨酸酶作用下转化为大蒜素。大蒜素对几种哺乳动物癌细胞系有细胞毒作用，能对抗各种外源性化学致癌物诱发的肿瘤形成。 |
| 别名 |
蒜氨酸 ;(S)-3-(烯丙基亚磺酰)-L-丙氨酸; S-烯丙基- L -半胱氨酸亚砜;S-Allyl-L-cysteine sulfoxide; S-Allyl-L-cystein-S-oxid;3-(Allylsulfinyl)alanin; Alliin;L(+)Alliin;ACSO,SAC |
