Antibacterial against Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of E.coli . Displays antifungal and antiparasitic effects and enhances the production of IFN-γ, TNF, IL-12p70 and NO in vivo .
Condiciones de almacenamiento de almacenamiento
Store at 2-8°C
Enviado en
Wet ice
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Nota
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20°C. Generally, these will be useable for up to one month. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour. Refer to SDS for further information Need more advice on solubility, usage and handling? Please visit our frequently asked questions (FAQ) page for more details.
This compound belongs to the class of organic compounds known as thiosulfinic acid esters. These are organic compounds containing an ester of thiosulfinic acid with the general structure RS(=S)OR' (R, R'=alkyl, aryl).
External Descriptors
an organosulfur compound
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.
1.Weiqing Lan, Bingjie Zhang, Jintao Du, Shengyun Zhu, Xiao Xu, Jing Xie. (2023) Synergistic Effect of Combined Treatment with Allicin and Antioxidant of Bamboo Leaves and Preservation of Bullfrogs (Lithobates catesbeiana) during Refrigeration Storage. Foods, 12 (18):(3467). [PMID:37761176][10.3390/foods12183467]
2.Chi Zhang, Man Fang, Yuanbo Gao, Yunchao Li, Louzhen Fan, Xiaohong Li. (2023) Valence-Engineered Oxidase-Mimicking Nanozyme with Specificity for Aromatic Amine Oxidation and Identification. ANALYTICAL CHEMISTRY, [PMID:37402320][10.1021/acs.analchem.3c01488]
3.Jing Nie, Rui Weng, Chunlin Li, Xiuhua Liu, Fang Wang, Karyne M. Rogers, Yongzhong Qian, Yongzhi Zhang, Yuwei Yuan. (2022) Chemometric origin classification of Chinese garlic using sulfur-containing compounds, assisted by stable isotopes and bioelements. FOOD CHEMISTRY, [PMID:35759834][10.1016/j.foodchem.2022.133557]
4.Fan Zhi-xia, Zhang Jing, Wang Xin, Miao Guo-ying. (2022) Convergent Fabrication of Allicin Loaded Polymeric Nanoparticles for Treatment of In Vitro Squamous Carcinoma Cells and Systemic Toxicity. JOURNAL OF CLUSTER SCIENCE, 34 (2):(761-771). [PMID:][10.1007/s10876-022-02246-1]
5.Zhouyi Xiong, Mingqian Zhou, Jihui Wang, Bo Wang, Xuan Chen, Shan Xiao. (2026) Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation. Food Chemistry-X, [PMID:41551780][10.1016/j.fochx.2025.103477]
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