(±)-L-Alliin, ≥90%
: ACSO, S-Allyl-L-cysteine sulfoxide, SAC
: (±)-L-Alliin is a sulfur-containing amino acid that is converted to allicin by alliinase. Constituent of garlic (Alliumsativum). Rac-Alliin has shown notable preventive effects on cardiac marker enzymes and lipids in isoproterenol-induced myocardial injury
: A 1664 (OTTO) (±)-L-Alliin, ≥90% Cas 17795-26-5 - used in nutrient broth No. 2 (NB2) for determining the concentrations of garlic-derived products active against Clostridium jejuni.
Properties
Safety Information
Hazard statements H315-H319-H335
Precautionary statements P261-P305 + P351 + P338
Personal Protective Equipment dust mask type N95 (US), Eyeshields, Gloves
Hazard Codes (Europe) Xi
Risk Statements (Europe) 36/37/38
Safety Statements (Europe) 26
WGK Germany 3
| Packings | Price (INR) |
|
10 mg
|
20439.00
|
|
1 gm
|
POR
|