Vinyldithiin

Vinyldithiins, more precisely named 3-vinyl-4H-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, are organosulfur phytochemicals formed in the breakdown of allicin from crushed garlic (Allium sativum).

[2] When a garlic clove is crushed, the enzyme alliinase is released forming allicin from the cysteine sulfoxide alliin.

The masked dithioacetal functionality of the geminal vinyldithiin isomer can release small but biologically relevant amounts of hydrogen sulfide through a hydrolytic process.

Furthermore, divalent organosulfur compounds themselves, such as vinyldithiins are known to reduce oxidative stress via a radical process, which would be relevant to the protection of the cardiovascular system.

[8] 2-Vinyl-4H-1,2-dithiin was found to exhibit inhibitory activity against lipid hydroperoxide (LOOH) formation in human low-density lipoprotein (LDL).