Sallylcysteine

Sallylcysteine, more commonly known as S-allyl-L-cysteine (SAC), is a sulfur-containing amino acid derivative. It is a stable, water-soluble thioether found in aged garlic extracts and in some garlic-based dietary supplements. The spelling Sallylcysteine is uncommon; the standard name in scientific literature is S-allyl-L-cysteine.

Occurrence and formation: SAC accumulates during the aging and processing of garlic products. It is present in higher amounts in aged garlic extract compared to fresh garlic and is often used as a quality marker in commercial products.

Chemistry and properties: SAC is a thioether formed from an allyl group bonded to the sulfur atom of cysteine. It is relatively resistant to heat and water-based extraction, contributing to the stability of aged garlic preparations.

Biological activity and evidence: In laboratory studies SAC shows antioxidant activity and the ability to modulate oxidative stress. Animal studies and limited human trials with aged garlic extracts have reported potential benefits related to cardiovascular health and inflammation, but results are not consistent across studies, and SAC is not approved as a therapeutic agent.

Uses and regulation: SAC is primarily used as a constituent of aged garlic products and as a chemical marker for product quality. It is marketed as a dietary supplement in some countries.

Safety: SAC is generally regarded as safe at typical dietary supplement doses, but data on long-term safety are limited. Individuals taking anticoagulants or other medications should consult a healthcare provider before using garlic-derived supplements.