PubChem CID · CC0
/ COMPOUND
diallyl trisulfide
PubChem CID 16315Formula C6H10S3MW 178.335 food sources
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
acute lung injury
arrhythmias, cardiac
arsenic poisoning
breast neoplasms
cardiomyopathies
cell transformation, neoplastic
chemical and drug induced liver injury
cytomegalovirus infections
disease progression
esophageal squamous cell carcinoma
Foods containing this compound
Garlic, roasted/baked
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Garlic, grilled/pan-fried, without fat
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Onion, dehydrated flakes
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Onion, canned, solids and liquid
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Onion, frozen, chopped, unprepared
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Onion, frozen, chopped, boiled, drained
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Onion, frozen, whole, unprepared
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Source
Compound data linked to PubChem CID 16315, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 16315
