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γ-Glutamyl-S-allylcysteine

CAS No. 91216-95-4

γ-Glutamyl-S-allylcysteine( —— )

Catalog No. M35249 CAS No. 91216-95-4

γ-Glutamyl-S-allylcysteine (L-γ-Glutamyl-(S)-Allyl-Cysteine) is a γ-glutamyl peptide derived from Allium sativum L., known for its anti-glycation and antioxidant properties, as well as its ability to inhibit cholesterol biosynthesis.

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
Size Price / USD Stock Quantity
2MG 134 Get Quote
5MG 202 Get Quote
10MG 306 Get Quote
25MG 476 Get Quote
50MG 670 Get Quote
100MG 884 Get Quote
500MG Get Quote Get Quote
1G Get Quote Get Quote
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Biological Information

  • Product Name
    γ-Glutamyl-S-allylcysteine
  • Note
    Research use only, not for human use.
  • Brief Description
    γ-Glutamyl-S-allylcysteine (L-γ-Glutamyl-(S)-Allyl-Cysteine) is a γ-glutamyl peptide derived from Allium sativum L., known for its anti-glycation and antioxidant properties, as well as its ability to inhibit cholesterol biosynthesis.
  • Description
    γ-Glutamyl-S-allylcysteine (L-γ-Glutamyl-(S)-Allyl-Cysteine) is a naturally occurring organosulfur compound found in garlic. γ-Glutamyl-S-allylcysteine has antiglycative effect and shows radical-scavenging and metal-chelating capacities.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    ——
  • Pathway
    Others
  • Target
    Antioxidant
  • Recptor
    Antioxidant
  • Research Area
    ——
  • Indication
    ——

Chemical Information

  • CAS Number
    91216-95-4
  • Formula Weight
    290.34
  • Molecular Formula
    C11H18N2O5S
  • Purity
    >98% (HPLC)
  • Solubility
    In Vitro:?H2O : 33.33 mg/mL (114.80 mM; Ultrasonic)
  • SMILES
    N[C@@H](CCC(=O)N[C@@H](CSCC=C)C(O)=O)C(O)=O
  • Chemical Name
    ——

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • Stability
    ≥ 2 years

Reference

1. Dehong Tan, et al. Decreased glycation and structural protection properties of γ-glutamyl-S-allyl-cysteine peptide isolated from fresh garlic scales (Allium sativum L.). Nat Prod Res. 2015;29(23):2219-22.?
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