# allyl disulfide

> chemical compound

**Wikidata**: [Q419633](https://www.wikidata.org/wiki/Q419633)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Diallyl_disulfide)  
**Source**: https://4ort.xyz/entity/allyl-disulfide


## References

1. allyl disulfide. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=2179-57-9)
3. DIALLYL DISULFIDE. PubChem
4. ChEBI release 2020-09-01
5. Medical Subject Headings
6. DIALLYLDISULFIDE. ChEMBL
7. Freebase Data Dumps. 2013
8. Diallyl disulfide. ChemSpider
9. diallyl disulfide. ChEBI
10. Qualitative and quantitative comparison of volatile sulphides and flavour precursors in different organs of some wild and cultivated garlics
11. Occupational allergic contact dermatitis caused by decorative plants
12. HPLC-analysis of the volatile oil of garlic bulbs
13. Analytical strategy by coupling headspace gas chromatography, atomic emission spectrometric detection and mass spectrometry application to sulfur compounds from garlic
14. Effects of pH on the formation of flavour compounds of disrupted garlic
15. Allylsulfide constituents of garlic volatile oil as antimicrobial agents
16. Volatile flavor compounds formed in an interspecific hybrid between onion and garlic
17. Volatile Compounds in Stir-Fried Garlic
18. Effects of garlic powders with varying alliin contents on hepatic drug metabolizing enzymes in rats.
19. Identification ofAlliumProducts Using Flame Photometric Detection Gas Chromatography and Distribution Patterns of Volatile Sulfur Compounds
20. GC-MS (EI, PCI, NCI) Computer Analysis of Volatile Sulfur Compounds in Garlic Essential Oils. Application of the Mass Fragmentometry SIM Technique1
21. In-vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oils
22. Changes in Flavor Components of Garlic Resulting from Gamma Irradiation
23. Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic
24. Diallyl sulfide, diallyl disulfide, and diallyl trisulfide inhibit migration and invasion in human colon cancer colo 205 cells through the inhibition of matrix metalloproteinase-2, -7, and -9 expressions
25. Effects of a series of organosulfur compounds on mitotic arrest and induction of apoptosis in colon cancer cells
26. Garlic compounds generate reactive oxygen species leading to activation of stress kinases and cysteine proteases for apoptosis in human glioblastoma T98G and U87MG cells
27. Garlic compounds induced calpain and intrinsic caspase cascade for apoptosis in human malignant neuroblastoma SH-SY5Y cells
28. The sapogenin atroviolacegenin and its diglycoside atroviolaceoside from Allium atroviolaceum.
29. Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography
30. Volatile sulfides of the Amazonian garlic bush
31. Volatile Compounds in Leek and Asafoetida
32. Inhibitors of the arachidonate cascade from Allium chinense and their effect on in vitro platelet aggregation
33. Evaluation of larvicidal activity of the essential oil of Allium macrostemon Bunge and its selected major constituent compounds against Aedes albopictus (Diptera: Culicidae)
34. Composition of the Essential Oil ofAllium macrochaetumBoiss. et Hausskn. from Turkey
35. Free and Bound Volatiles of Garlic Mustard (Alliaria petiolata)
36. Volatile components from mango (Mangifera indica L.) cultivars
37. Graphene as dispersive solidphase extraction materials for pesticides LC-MS/MS multi-residue analysis in leek, onion and garlic
38. DIALLYL DISULFIDE. Hazardous Substances Data Bank. 2019
39. Diallyl disulphide. ECHA Substance Infocard database
40. DIALLYLDISULPHIDE. CosIng database
41. Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
42. Cambridge Structural Database
43. EFSA database
44. Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
45. [OpenAlex](https://docs.openalex.org/download-snapshot/snapshot-data-format)
46. UniChem