alliin

Alliin (S-allyl-L-cysteine sulfoxide) is a naturally occurring organosulfur compound and a derivative of the amino acid cysteine, found most notably in fresh garlic (*Allium sativum*). It is the primary precursor to allicin, the compound responsible for the characteristic odor and many of the biological activities of crushed garlic. When garlic is physically disrupted, the enzyme alliinase (alliin lyase) converts alliin into allicin through a rapid enzymatic reaction. Alliin itself has been shown to possess antioxidant, anti-inflammatory, and potential anti-atherosclerotic properties. It is widely utilized as a dietary supplement and nutraceutical, primarily for the management of cardiovascular health, including the reduction of blood pressure and cholesterol levels.

Other names

S-allyl-L-cysteine sulfoxide(S)-S-Allyl-L-cysteine sulfoxideL-Alliin