2. Natural Products
  3. Plants
  4. Amaryllidaceae
  5. Allium sativum L.

Allium sativum L.

Allium sativum L. (5):

Cat. No. Product Name CAS No. Purity Chemical Structure
  • HY-106784A
    (E)-Ajoene 92284-99-6
    (E)-Ajoene is a oxygenated ajoene and organosulfur compound, which can be acquired via allicin decomposing. The polysulfides from garlic can be converted by human red blood cells into hydrogen sulfide (H2S) and allyl glutathione. (E)-Ajoene has been proved to show neuroprotective effects against ischemic damage. (E)-Ajoene is orally active to inhibit lipid peroxidation. (E)-Ajoene increases the number of cresyl violet-positive neurons and decreases the number of reactive gliosis in the CA1 region.
    (E)-Ajoene
  • HY-134900
    Allyl methyl trisulfide 34135-85-8
    Allyl methyl trisulfide is a volatile organic compound and a component of garlic (Allium sativum L.) essential oil, which has antibacterial, antioxidant and antitumor activities.
    Allyl methyl trisulfide
  • HY-114976
    S-Allylmercapturic acid 23127-41-5
    S-Allylmercapturic acid is a biomarker of food intake (BFIs) for garlic consumption.
    S-Allylmercapturic acid
  • HY-W065053
    trans-N-Methyl-4-methoxyproline 131559-49-4
    trans-N-Methyl-4-methoxyproline is a natural product that can be isolated from the stems of Petiveria alliacea and is also a Proline derivative.
    trans-N-Methyl-4-methoxyproline
  • HY-N9515
    Diallyl tetrasulfide 2444-49-7
    Diallyl tetrasulfide is an orally active diallyl polysulfide that can be isolated from garlic. Diallyl tetrasulfide has high activities to inhibit lipid peroxidation. Diallyl tetrasulfide possesses cytoprotective and antioxidant activities against cadmium-induced cytotoxicity.
    Diallyl tetrasulfide