CLEAR COLURLESS TO PALE YELLOW LIQUID
Propyl disulfide has a pungent, sulfur-like odor, with penetrating qualities like the odor of onion and garlic.
Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas,
Welsh onion, scallion, grilled and roasted beef and roasted peanut.
Dipropyl disulfide is a BP-induced cancer inhibitor.
ChEBI: Dipropyl disulfide is an organic disulfide where the alkyl groups specified are propyl. It is a component of the essential oils obtained from Allium. It has a role as a plant metabolite.
By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and
sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating.
Taste characteristics at 10 ppm: alliaceous, sulfurous, green, vegetative and asefetida nuances.
Dipropyl disulfide (DPDS) was an efficient scavenger of reactive oxygen species (ROS) at a lower concentration in both HL-60 and HepG2 cells. It prevents the oxidative DNA damage caused by N-nitrosopiperidine (NPIP) and N-nitrosodibutylamine (NDBA).
