1-PeCSO is isolated from onion or garlic bulbs, acts as a key compound in garlic greening, and reacts with lachrymatory factor synthase.
Product Information
Catalog Num
A19837
Formula
C6H11NO3S
Molecular Weight
177.22
CAS Number
3836-24-6
SMILES
N[C@@H](CS(/C=C/C)=O)C(O)=O
Synonyms
S-1-Propenyl-L-cysteine sulfoxide
Storage
Store lyophilized at -20ºC, keep desiccated. In lyophilized form, the chemical is stable for 36 months. In solution, store at -20ºC and use within 1 months to prevent loss of potency. Aliquot to avoid multiple freeze/thaw cycles.
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