A34201
Allyl methyl sulfide
98%
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About This Item
Fórmula lineal:
H2C=CHCH2SCH3
Número de CAS:
Peso molecular:
88.17
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Productos recomendados
Quality Level
assay
98%
form
liquid
refractive index
n20/D 1.4714 (lit.)
bp
91-93 °C (lit.)
density
0.803 g/mL at 25 °C (lit.)
storage temp.
2-8°C
SMILES string
CSCC=C
InChI
1S/C4H8S/c1-3-4-5-2/h3H,1,4H2,2H3
InChI key
NVLPQIPTCCLBEU-UHFFFAOYSA-N
Categorías relacionadas
signalword
Danger
hcodes
Hazard Classifications
Flam. Liq. 2
Storage Class
3 - Flammable liquids
wgk_germany
WGK 3
flash_point_f
64.4 °F - closed cup
flash_point_c
18 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Nutrition (Burbank, Los Angeles County, Calif.), 21(4), 530-536 (2005-04-07)
We investigated the inhibition of nitric oxide (NO) and prostaglandin E2 (PGE2) production by the garlic oil derivatives, diallyl sulfide (DAS), diallyl disulfide (DADS), and allyl methyl sulfide (AMS), in lipopolysaccharide (LPS)-activated RAW 264.7 cells. Cells were treated with LPS
Osamu Negishi et al.
Journal of agricultural and food chemistry, 52(17), 5513-5518 (2004-08-19)
Caffeoyl quinic acid (CQA) derivatives in ku-ding-cha, mate, coffee, and related plants were determined by HPLC. One ku-ding-cha contained a large amount of 3,5-dicaffeoylquinic acid (3,5-diCQA, 10.6% in dry weight) as well as 3-CQA (1.7%), 4-CQA (1.1%), 5-CQA (6.3%), 3,4-diCQA
N D Kim et al.
Biochemical pharmacology, 47(3), 541-547 (1994-02-09)
The effects of organosulfur compounds including allylsulfide (AS), allylmercaptan (AM) and allylmethylsulfide (AMS) on the expression of microsomal epoxide hydrolase (mEH) protein and its mRNA were examined in rats. The levels of mEH induction were examined with or without concomitant
Jen-Chieh Tsai et al.
Molecules (Basel, Switzerland), 24(6) (2019-03-23)
The mechanism of hepatoprotective compounds is usually related to its antioxidant or anti-inflammatory effects. Black garlic is produced from garlic by heat treatment and its anti-inflammatory activity has been previously reported. Therefore, the aim of this study was to investigate
Larry D Lawson et al.
Journal of agricultural and food chemistry, 53(6), 1974-1983 (2005-03-17)
Progress in establishing systemic pharmacological effects for fresh, crushed garlic (Allium sativum L) in humans has been hindered by (1) the inability to measure allicin bioavailability, (2) lack of direct evidence that allicin has significant systemic activity at doses of
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