Allyl glucosinolate, also known as 2-propenyl glucosinolate, is a naturally occurring compound primarily found in cruciferous vegetables such as mustard, broccoli, and Brussels sprouts. It is a type of glucosinolate, which are sulfur-containing compounds that play a role in plant defense and have been studied for their potential health benefits. The chemical structure of allyl glucosinolate features a glucose moiety linked to an allyl group, which contributes to its biological activity. Upon hydrolysis, allyl glucosinolate can yield allyl isothiocyanate, a compound known for its pungent flavor and potential anticancer properties. This compound is also recognized for its antimicrobial and antifungal activities. In terms of physical properties, allyl glucosinolate is typically a colorless to pale yellow liquid with a characteristic odor. It is soluble in water and organic solvents, making it versatile for various applications in food and health industries. Its stability can be influenced by factors such as temperature and pH, which are important considerations in both food processing and storage.

Allyl glucosinolate

534-69-0: 1-S-[(1E)-N-(Sulfooxy)-3-butenimidoyl]-1-thio-beta-D-glucopyranose, Allyl glucosinolate, Glucopyranose, 1-thio-, 1-(3-butenohydroximate) NO-(hydrogen sulfate), β-<span class="text-smallcaps">D</span>-, Synigrin, beta-D-glucopyranose, 1-S-[(1E)-1-[(sulfooxy)imino]-3-buten-1-yl]-1-thio-, β-<span class="text-smallcaps">D</span>-Glucopyranose, 1-thio-, 1-[N-(sulfooxy)-3-butenimidate], Glucopyranose, 1-thio-, 1-(3-butenohydroximate) NO-(hydrogen sulfate), β-D-, 2-Propenyl glucosinolate, β-D-Glucopyranose, 1-thio-, 1-[N-(sulfooxy)-3-butenimidate]

CAS 534-69-0: Allyl glucosinolate

Synigrin

Ref: BP-BP4102