Diallyl disulfide
Chemical compound / From Wikipedia, the free encyclopedia
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Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other genus Allium plants.[3] Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong garlic odour. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the family Alliaceae. Diallyl disulfide has many of the health benefits of garlic, but it is also an allergen causing garlic allergy. Highly diluted, it is used as a flavoring in food. It decomposes in the human body into other compounds such as allyl methyl sulfide.
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Names | |||
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Preferred IUPAC name
3-[(Prop-2-en-1-yl)disulfanyl]prop-1-ene | |||
Other names
Diallyl disulfide Garlicin 1,2-Diallyldisulfane (not recommended) 4,5-Dithia-1,7-octadiene | |||
Identifiers | |||
3D model (JSmol) |
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1699241 | |||
ChEBI | |||
ChEMBL | |||
ChemSpider |
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ECHA InfoCard | 100.016.862 | ||
EC Number |
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217847 | |||
KEGG |
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PubChem CID |
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UNII | |||
CompTox Dashboard (EPA) |
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Properties | |||
C6H10S2 | |||
Molar mass | 146.28 g/mol | ||
Appearance | yellowish clear liquid with an intense garlic smell[1] | ||
Density | 1.01 g/cm3[2] | ||
Boiling point | 180 °C (356 °F; 453 K) | ||
soluble in ethanol and oils[1] | |||
Hazards | |||
GHS labelling: | |||
Danger | |||
H226, H301, H315, H317, H319 | |||
P210, P233, P240, P241, P242, P243, P261, P264, P270, P272, P280, P301+P310, P302+P352, P303+P361+P353, P305+P351+P338, P321, P330, P332+P313, P333+P313, P337+P313, P362, P363, P370+P378, P403+P235, P405, P501 | |||
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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