Allithiamine, ACS – CAS 554-44-9
Price f.o.b. for gr.100
€ 560.00
Additional information
| Weight | 100 g |
|---|---|
| product name | Allithiamine, ACS |
| features | (thiamine allyl disulfide or TAD) is a lipid-soluble form of vitamin B1 which was discovered in garlic (Allium sativum) in the 1950s along with its homolog prosultiamine; they were both investigated for their ability to treat Wernicke–Korsakoff syndrome and beriberi better than thiamine |
| synonyms | Thiamine-Allyl-Disulfid ; |
| product origin | 100% made in European Union (according to USP, EUP, ECHA-REACH) |
| purity grade | >99.99% (raw virgin matter, ultra-pure, concentrated, sterilized) |
| use | lab. / tech. / bio-research / vitamin / food supplement / compound |
| product code | EC1102 |
| C.A.S. number | 554-44-9 |
| MDL | MFCD18910604 |
| ID PubChem substance | 3037212 |
| SMILES string | C\C(N(CC1=C(N)N=C(C)N=C1)C=O)=C(\CCO)SSCC=C |
| InChl | =1S/C15H22N4O2S2/c1-4-7-22-23-14(5-6-20)11(2)19(10-21)9-13-8-17-12(3)18-15(13)16/h4,8,10,20H,1,5-7,9H2,2-3H3,(H2,16,17,18)/b14-11+ |
| InChl key | WNCAVNGLACHSRZ-SDNWHVSQSA-N |
| molecular formula | C15H22N4O2S2 |
| formula weight | 354.5 g/mol |
| melting point | 141 ° to 142 °C (decomp. / water) |
| boiling point | 584.3 °C at 760 mmHg |
| density | 1.276 ±0.06 g/cm3 (20 °C 760 Torr) |
| flash point | 307.2 °C |
| XLogP3-AA | 0.9 |
| water solubility | soluble in DMSO |
| stability | the product is chemically stable under standard ambient conditions (room temperature) |
| exact mass | 354.11841830 g/mol |
| refractive index | 102.34 m³·mol⁻¹ |
| sensitivity & storage | ambient temperature |
| shelf life | >3 years if stored properly |
| assay | >99.99% to <101.00% |
| appearance (color) | white crystalline |
| form | powder |
| description | obtained from garlic (Allium sativum). Imparts meaty flavour to foods; has vitamin B1 activity; investigated as a dietary supplement to enhance muscle performance in sports [DFC] Allithiamine (INN), or thiamine allyl disulfide (TAD), is a lipid-soluble form of vitamin B1 which occurs naturally in garlic; it is more bioavailable than the water-soluble form of vitamin B1, thiamine, and is the preferred form to be taken in case of a vitamin deficiency; Allithiamine is found in many foods, some of which are soft-necked garlic, wild leek, garlic, and onion-family vegetables |
| note (1) | dry, dark and at 0 °C to 4 °C for short term (days to weeks) or -20 °C for long term (months to years) |
| note (2) | this product is for research use only, is not to be used for therapeutic ; not intended for animal or human or diagnostic or therapeutic use , and cannot be sold to patients. |
| note (3) | described price of the product is NOT NEGOTIABLE , already around 25% lower than the official price of the International Chemical Stock Exchange / ICIS . * Possible additional discount for large quantity orders . |
| packaging / transport | special for chemical transport (according to IATA / ADR / ECHA-REACH rules / int.l laws) . |
| certifications | C.O.A., MSDS, GMP, API, USP, EUP, ECHA-REACH, ORIGIN, etc… (originals will be delivered with good , and copies after confirmed order) |
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