allyl isothiocyanate

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al·lyl i·so·thi·o·cy·a·nate

allyl obtained from Brassica nigra by the action of water on sinigrin and myrosin or produced synthetically; a vesicant, used in 10% solution in 50% alcohol as a counterirritant in neuralgia. Gives mustard its characteristic flavor and aroma.
See also: mustard oil.


a univalent organic group previously used in the manufacture of pharmaceuticals.

allyl alcohol
a potent cause of hepatic necrosis. Metabolized in the liver by alcohol dehydrogenase to acrolein, the hepatoxin.
allyl formate
has the same effect as allyl alcohol.
allyl isothiocyanate
used as a counterirritant and in the manufacture of war gases. Called also volatile oil of mustard. Occurs naturally in members of the plant family Cruciferae which cause acute indigestion in cattle.
References in periodicals archive ?
The mustard essential oil, with 90% of allyl isothiocyanate, was supplied by the Pettine Quimica Fina Company.
The allyl isothiocyanate concentration ranged from 130.
Allyl isothiocyanate, but not carvacrol or cinnamaldehyde, inhibited growth at this temperature.
These studies indicate the use of naturally occurring isothiocyanates such as allyl isothiocyanate (AITC) and phenyl isothiocyanate in the alleviation of toxicity induced by chemotherapeutic agents.
Allyl isothiocyanate, a naturally occurring volatile compound in mustard, is believed to be an effective antimicrobial agent against E.