Overview

Alliin (S-Allyl-L-cysteine sulfoxide) is a naturally occurring sulfur-containing amino acid derivative found in garlic (Allium sativum). It is the stable precursor of Allicin, the well-known compound responsible for garlic’s characteristic aroma and many of its biological activities. When garlic is crushed or processed, alliin is enzymatically converted by alliinase into allicin, releasing garlic’s potent functional properties.

• Key Specifications

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• Name: Alliin

• Synonyms: S-Allyl-L-cysteine sulfoxide

• Molecular Formula: C6H11NO3S

• CAS Number: 556-27-4

• Appearance: White to off-white crystalline powder

• Purity: ≥98% (HPLC)

• Storage: Store in a cool, dry place; protect from light and oxidation

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• Health Benefits & Functional Properties

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• Antioxidant Support

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• Neutralizes free radicals and helps protect cells from oxidative stress.

• Cardiovascular Health

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• Supports healthy cholesterol and blood pressure levels.

• Contributes to vascular protection and elasticity.

• Immune Regulation

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• Enhances immune defense mechanisms and modulates inflammatory responses.

• Antimicrobial Potential

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• Indirectly supports antimicrobial activity through conversion to allicin.

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• Applications

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• Dietary Supplements: Capsules, tablets, and softgels targeting cardiovascular and immune health.

• Functional Foods & Beverages: Nutritional formulations incorporating garlic extract for added health benefits.

• Research & Development: Studies in pharmacology, nutrition, and natural product chemistry.

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• Advantages of Our Alliin

• High purity (≥98%) ensuring reliable bioactivity.

• Stable form of garlic’s active precursor.

• Consistent quality supported by HPLC testing.

• Suitable for nutraceutical, functional food, and academic research markets.