1.02010-04-08 22:14:06 UTC2019-11-26 03:17:02 UTCFDB019059Di-2-propenyl heptasulfideConstituent of garlic Allium sativum. Antioxidant. Di-2-propenyl heptasulfide is found in garlic, soft-necked garlic, and onion-family vegetables.4,5,6,7,8,9,10-Heptathia-1,12-tridecadieneAllyl heptasulfideDiallyl heptasulfideC6H10S7306.599305.88274515bis(prop-2-en-1-yl)heptasulfanebis(prop-2-en-1-yl)heptasulfane139693-24-6C=CCSSSSSSSCC=CInChI=1S/C6H10S7/c1-3-5-7-9-11-13-12-10-8-6-4-2/h3-4H,1-2,5-6H2GSEBMLLGHBSQFW-UHFFFAOYSA-N belongs to the class of organic compounds known as allyl sulfur compounds. Allyl sulfur compounds are compounds containing an allylsulfur group, with the general structure H2C(=CH2)CS.Allyl sulfur compoundsOrganic compoundsOrganosulfur compoundsAllyl sulfur compoundsAliphatic acyclic compoundsHydrocarbon derivativesSulfenyl compoundsAliphatic acyclic compoundAllyl sulfur compoundHydrocarbon derivativeSulfenyl compoundlogp2.12logs-3.90solubility3.88e-02 g/llogp5.73iupacbis(prop-2-en-1-yl)heptasulfaneaverage_mass306.599mono_mass305.88274515smilesC=CCSSSSSSSCC=CformulaC6H10S7inchiInChI=1S/C6H10S7/c1-3-5-7-9-11-13-12-10-8-6-4-2/h3-4H,1-2,5-6H2inchikeyGSEBMLLGHBSQFW-UHFFFAOYSA-Npolar_surface_area0refractivity74.2polarizability29.05rotatable_bond_count10acceptor_count0donor_count0physiological_charge0formal_charge0Specdb::CMs22776Specdb::CMs131845Specdb::CMs139579Specdb::MsMs95982Specdb::MsMs95983Specdb::MsMs95984Specdb::MsMs160371Specdb::MsMs160372Specdb::MsMs160373Specdb::MsMs2343584Specdb::MsMs2343585Specdb::MsMs2343586Specdb::MsMs2594929Specdb::MsMs2594930Specdb::MsMs2594931HMDB39458#<Reference:0x0000555675a82cf0>Garden onionType 1specificAllium cepa4679Garden onion (var.)Type 1specificAllium cepa var. cepa4679GarlicType 1specificAllium sativum4682Green onionType 1Onion-family vegetablesUnknowngenericRed onionType 1Soft-necked garlicType 1specificAllium sativum L. var. sativum4682Welsh onionType 1specificAllium fistulosum35875antioxidant502A substance that opposes oxidation or inhibits reactions brought about by dioxygen or peroxides. In European countries, E-numbers for permitted antioxidant food additives are from E 300 to E 324.