Lenthionine

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For the amino acid, see Lanthionine.

Lenthionine (1,2,3,5,6-pentathiacycloheptane, C₂H₄S₅) is a cyclic organosulfur compound found in shiitake mushrooms and partly responsible for their flavor. The mechanism of its formation is unclear, but it probably involves the enzyme C-S lyase.

Besides giving flavor to shiitake mushrooms, lenthionine inhibits platelet aggregation, so it is a promising treatment for thrombosis. Other organosulfur compounds found in garlic have a similar effect.

[edit] External links

• Chemistry in a salad bowl: Comparative organosulfur chemistry of garlic, onion and shiitake mushrooms
• Mechanism of inhibition of platelet aggregation by lenthionine, a flavor component from shiitake mushroom
• Links to external chemical sources.