Allyl Methyl Disulfide

Allyl methyl disulfide is a sulfide found in garlic.  It is also called allyl methyl disulfide and there is also an allyl methyl trisulfide in garlic.

Links to Plants Containing Allyl methyl disulfide

RESEARCH

The listings of research below represents a compilation of scientific articles found on the topic, with a very brief overview description of each article/study.  This compilation of research articles does not necessarily imply that there are adequate results to demonstrate safe and/or effective human use of any herb listed.

ANTI-CANCER / ANTI-TUMOR

• In the first study, diallyl disulfide, allyl mercaptan, and allyl methyl disulfide inhibited nitrosamine induced neoplasia tumor formation of the forestomach in mice.  In the next study, diallyl disulfide, allyl mercaptan, d-limonene, and d-carvone were strong inhibitors of forestomach tumor formation related to nitrosamine carcinogenesis.  From:
  Wattenberg, L. W., Sparnins, V. L., & Barany, G. (1989). Inhibition of N-nitrosodiethylamine carcinogenesis in mice by naturally occurring organosulfur compounds and monoterpenes. Cancer research, 49(10), 2689-2692.
• The prenyltransferase  inhibitors from garlic were identified as diallyl thiosulfinate (allicin), methyl allyl thiosulfinate, and allyl methyl thiosulfinate; thus being potentially useful as antitumor agents.  From:  Lee, S., Park, S., Oh, J. W., & Yang, C. H. (1998). Natural inhibitors for protein prenyltransferase. Planta medica, 64(04), 303-308.

ANTIFUNGAL / ANTIBACTERIAL

• Diallyl disulfide, as a constituent in garlic, showed antifungal activity.  From:  Avato, P., Tursi, F., Vitali, C., Miccolis, V., & Candido, V. (2000). Allylsulfide constituents of garlic volatile oil as antimicrobial agents. Phytomedicine, 7(3), 239-243.
• Constituents from garlic: diallyl thiosulphinate (allicin), methyl allyl thiosulphinate, and allyl methyl thiosulphinate showed antibacterial and antifungal activities.  From:  Hughes, B. G., & Lawson, L. D. (1991). Antimicrobial effects of Allium sativum L.(garlic), Allium ampeloprasum L.(elephant garlic), and Allium cepa L.(onion), garlic compounds and commercial garlic supplement products. Phytotherapy Research, 5(4), 154-158.

CARDIAC HEATLH

• Diallyl disulphide and diallyl trisulphide from garlic showed antiplatelet activity, and inhibited platelet thromboxane formation.  From:  Bordia, A., Verma, S. K., & Srivastava, K. C. (1998). Effect of garlic (Allium sativum) on blood lipids, blood sugar, fibrinogen and fibrinolytic activity in patients with coronary artery disease. Prostaglandins, leukotrienes and essential fatty acids, 58(4), 257-263.

ANTI-INFLAMMATORY

• Phytochemicals derived from spices can reduce inflammatory diseases.  These include:  turmeric (curcumin), red pepper (capsaicin), cloves (eugenol), ginger (gingerol), cumin, anise (anethol), fennel (anethol), basil (ursolic acid), rosemary (ursolic acid), garlic (diallyl sulfide, S-allylmercaptocysteine, and ajoene), and pomegranate (ellagic acid). From:  Aggarwal, B. B., & Shishodia, S. (2004). Suppression of the Nuclear Factor‐κB Activation Pathway by Spice‐Derived Phytochemicals: Reasoning for Seasoning. Annals of the New York Academy of Sciences, 1030(1), 434-441.

INSECTICIDE / REPELLENT

• The study showed the following as possible termite fumigants:  Melaleuca dissitiflora, Melaleuca uncinata, Eucalyptus citriodora, Eucalyptus polybractea, Eucalyptus radiata, Eucalyptus dives, Eucalyptus globulus, Orixa japonica, Cinnamomum cassia, Allium cepa, Illicium verum, Evodia officinalis, Schizonepeta tenuifolia, Cacalia roborowskii, Juniperus chinensis var. horizontalis, Juniperus chinensis var. kaizuka, clove bud, and garlic as well as the constituents of diallyl trisulfide was the most toxic, followed by diallyl disulfide, eugenol, diallyl sulfide, and β-caryophyllene.  From: Park, I. K., & Shin, S. C. (2005). Fumigant activity of plant essential oils and components from garlic (Allium sativum) and clove bud (Eugenia caryophyllata) oils against the Japanese termite (Reticulitermes speratus Kolbe). Journal of Agricultural and Food Chemistry, 53(11), 4388-4392.

By: Kathy Sadowski

Updated: 1/7/19