Baskin SI: Dimethyl trisulfide
as a cyanide antidote; US Patent
In the essential oils of garlic, the most toxic components are diallyl disulfide and diallyl trisulfide
(ZHAO et al., 2013), which are products of the degradation of allicin.
Mazalov et al., "The study of electronic structure of molybdenum and tungsten trisulfides
and their lithium intercalates by x-ray electron and x-ray emission and absorption spectroscopy," Journal of Electron Spectroscopy and Related Phenomena, vol.
These aldehydes, together with di- and trisulfide
compounds, arose from the lachrymator factor [28, 33] as well as the pungency and the overall flavour of onion.
It is characterized that diallyl trisulfide
(DATS), a major organosulfur compound in garlic, is responsible for the pharmacological efficacy of garlic .
hookeri were identified as diallyl trisulfide
, dimethyl trisulfide
, dipropyl trisulfide
, diallyl disulfide, and methyl allyl disulfide.
V Singh, "Molecular mechanisms and targets of cancer chemoprevention by garlic-derived bioactive compound diallyl trisulfide
," Indian Journal of Experimental Biology, vol.
Rusub, "Influence of Thermal Annealing in Air on the Structural and Optical Properties of Amorphous Antimony Trisulfide
Thin Films," Journal of Optoelectronics and Advanced Materials, 6, 211 (2004).
quercetin Garlic Aliin, allicin, diallyl Fever, pulmonary trisulfide
, S-allyl infections, cysteine, ajoene S-allyl rheumatism, mercapto cysteine hypoglycemic, purgative.
Many studies have shown beneficial effects of garlic, which include hypocholesterolemic,6 hypoglycemic,7 anticancer8 and antioxidant effects.9 The extracts of garlic contain various biologically active compounds such as alliin, allicin, ally methanethiosulfinate, ajoene, diallyl disulfide, diallyl trisulfide
, and S-allyl cysteine.10 The hepato-protective effects of garlic extract have been observed in acetaminophen11 and a carbon tetrachloride-induced acute liver injury.12 However, mechanisms underlying the protective effects of garlic in NAFLD are required to be identified.
Methanethiol, dimethyl disulfide and dimethyl trisulfide
are important volatile sulfur compounds play an important role for Cheddar cheese flavor.