CAS 2179-57-9|Diallyl disulfide

[1]. Gupta N, et al. Garlic and garlic-derived compounds inhibit human squalene monooxygenase. J Nutr. 2001;131(6):1662-1667.

CHEMICAL IDENTIFICATION

RTECS NUMBER :

BB1000000

CHEMICAL NAME :

Allyl disulfide

CAS REGISTRY NUMBER :

2179-57-9

BEILSTEIN REFERENCE NO. :

1699241

LAST UPDATED :

199801

DATA ITEMS CITED :

6

MOLECULAR FORMULA :

C6-H10-S2

MOLECULAR WEIGHT :

146.28

HEALTH HAZARD DATA

ACUTE TOXICITY DATA

TYPE OF TEST :

LD50 - Lethal dose, 50 percent kill

ROUTE OF EXPOSURE :

Oral

SPECIES OBSERVED :

Rodent - rat

DOSE/DURATION :

260 mg/kg

TOXIC EFFECTS :

Details of toxic effects not reported other than lethal dose value

TYPE OF TEST :

LD50 - Lethal dose, 50 percent kill

ROUTE OF EXPOSURE :

Administration onto the skin

SPECIES OBSERVED :

Rodent - rabbit

DOSE/DURATION :

3600 mg/kg

TOXIC EFFECTS :

Details of toxic effects not reported other than lethal dose value

TYPE OF TEST :

TDLo - Lowest published toxic dose

ROUTE OF EXPOSURE :

Oral

SPECIES OBSERVED :

Rodent - rat

DOSE/DURATION :

878 mg/kg/6D-I

TOXIC EFFECTS :

Endocrine - other changes Endocrine - changes in spleen weight Blood - pigmented or nucleated red blood cells

MUTATION DATA

TYPE OF TEST :

Sister chromatid exchange

TEST SYSTEM :

Rodent - hamster Ovary

DOSE/DURATION :

10 mg/L

REFERENCE :

FCTOD7 Food and Chemical Toxicology. (Pergamon Press Inc., Maxwell House, Fairview Park, Elmsford, NY 10523) V.20- 1982- Volume(issue)/page/year: 35,379,1997

J. Chromatogr. A. 1356 , 221-9, (2014)

For the expanded application area, fast trace analysis of certain high boiling point (i.e., 150-250 °C) volatile organic compounds (HVOCs) in water, a large volume-direct aqueous injection-gas chromat...

J. Agric. Food Chem. 62(23) , 5296-304, (2014)

There is a growing account of the health benefits of H2S as an endogenous cell-signaling molecule. H2S from organic polysulfides, in particular, is increasingly gaining attention for their beneficial ...

Biochim. Biophys. Acta 1850(4) , 602-11, (2015)

Allicin (diallylthiosulfinate) is the major volatile- and antimicrobial substance produced by garlic cells upon wounding. We tested the hypothesis that allicin affects membrane function and investigat...