γ-Glutamyl-S-allylcysteine (L-γ-Glutamyl-(S)-Allyl-Cysteine) is a naturally occurring organosulfur compound found in garlic. γ-Glutamyl-S-allylcysteine has antiglycative effect and shows radical-scavenging and metal-chelating capacities[2].In Vitro: γ-Glutamyl-S-allylcysteine (L-γ-Glutamyl-(S)-Allyl-Cysteine; 0.1-2.5 mg/mL) inhibits the increase of fluorescence intensity at about 440 nm in a concentration-dependent manner and reduces reacted free lysine side chains.
γ-Glutamyl-S-allylcysteine (2.5 mg/mL) prevents Glycation-specific decline in BSA α-helix content and increase in β-sheet in vitro.
γ-Glutamyl-S-allylcysteine (2.5 mg/mL) suppresses protein crosslinking to form polymers.
γ-Glutamyl-S-allylcysteine (10, 40, 160 μg/mL) shows radical-scavenging and metal-chelating capacities.