L-Deoxyalliin is a water soluble organosulfur compound derived from garlic and is the most abundant constituent of aged garlic extracts. It has neuroprotective and antioxidative activities, reducing edema formation in the ischemic brain by inhibiting free radical-mediated lipid peroxidation and preventing neuronal cell death in cerebral ischemic insult by specifically scavenging peroxynitrite at concentrations up to 100 μM.1 L-Deoxyalliin also demonstrates various anti-amyloidogenic properties in experimental models of Alzheimer’s disease.2
1.Kim, J.M., Chang, H.J., Kim, W.K., et al.Structure-activity relationship of neuroprotective and reactive oxygen species scavenging activities for allium organosulfur compoundsJ. Agric. Food Chem.546547-6553(2006) 2.Colín-González, A.L., Santana, R.A., Silva-Islas, C.A., et al.The antioxidant mechanisms underlying the aged garlic extract- and S-allylcysteine-induced protectionOxid. Med. Cell. Longev.2012(2012)
