Allyl Isothiocyanate — AITC (Aliphatic Isothiocyanate · TRPA1 Agonist · Antimicrobial · Mustard)
| Compound | Allyl Isothiocyanate (AITC) |
| Chemical class | Glucosinolate Hydrolysis Product — Aliphatic Isothiocyanate |
| CAS | 57-06-7 |
| Primary source | Hydrolysis of sinigrin in Brassica nigra (black mustard), horseradish, wasabi by myrosinase |
| Key applications | Antimicrobial (GRAS), food preservation, TRPA1 agonist (pungency), anti-inflammatory, chemopreventive |
| Claim strength | Moderate |
| Typical form | Black mustard extract; horseradish/wasabi extract; AITC isolate (mustard essential oil) |
| Buy from Herbuno |
Name origin: Allyl (prop-2-enyl group: CH2=CH-CH2-) + isothiocyanate (—N=C=S). AITC is the simplest aromatic isothiocyanate — the three-carbon allyl group makes it the most volatile of the common food isothiocyanates. It is responsible for the characteristic pungency of black mustard, horseradish, and wasabi, and is the active constituent of mustard essential oil (up to 92% AITC). Traditional use: Mustard and horseradish preparations have been used as antimicrobial food condiments and preservatives across European, Asian, and North American food cultures for millennia. Mustard plasters (topical) were used for respiratory decongestant and pain-relief applications. AITC’s antimicrobial properties were practically exploited before the mechanism was scientifically understood. Research trajectory: AITC is one of the most extensively studied food flavouring compounds due to its simultaneous importance as: a food safety hazard (at high concentrations it is a TRPA1-mediated irritant and potential carcinogen in very high dose animal studies) and a health-promoting compound (antimicrobial, anti-inflammatory, chemopreventive at dietary concentrations). AITC has GRAS status as a food additive and is extensively used in food preservation. Commercial source: Black Mustard Extract (liquid, powder, oil-soluble) from Herbuno delivers AITC (if myrosinase-active) or sinigrin (AITC precursor). See sourcing options below.
Evidence for AITC Applications
Antimicrobial — broad spectrum (GRAS food preservative): AITC has potent broad-spectrum antimicrobial activity against food-borne pathogens: E. coli O157:H7 (MIC 0.05–0.5 mg/mL), Salmonella (MIC 0.1–1 mg/mL), Listeria monocytogenes, S. aureus, and food spoilage moulds including Aspergillus and Penicillium. Mechanism: cell membrane disruption, enzyme alkylation. Used in active packaging (AITC vapour releasing sachets) for food preservation. Claim strength: High (GRAS food safety; extensive antimicrobial literature).
TRPA1 agonism — pungency and counterirritant: AITC selectively activates TRPA1 (transient receptor potential ankyrin-1) channels — the same channel activated by cinnamon (cinnamaldehyde), ginger, and environmental irritants. TRPA1 activation produces the characteristic mustard/wasabi “nose burn” and lachrymatory response. At topical applications, TRPA1-mediated counterirritant activity is relevant for analgesic and decongestant applications. Claim strength: Moderate (mechanism well-characterised).
Anti-inflammatory and Nrf2 activation: At sub-irritant concentrations, AITC activates Nrf2 and induces Phase-II enzymes. NF-κB inhibition and reduced inflammatory cytokine production are documented in macrophage models at low micromolar concentrations. Human anti-inflammatory data are limited compared to sulforaphane or PEITC. Claim strength: Moderate.
Antinociceptive (bladder/GI): AITC applied topically to bladder mucosa in animal models produces an initial irritant response followed by desensitisation — explored for overactive bladder treatment. This application of TRPA1 agonism for desensitisation therapy is an unusual pharmacological strategy for a food compound. Claim strength: Emerging (animal models; no supplement application).
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Dosage & Formulator Specification
GRAS food preservative: AITC at 1–100 ppm in food products (vapour phase) or 0.05–0.5 mg/mL in direct food contact applications. Supplement dose: no established human dose for isolated AITC as a supplement — AITC is primarily a food safety and flavour ingredient rather than a dedicated supplement active. For chemopreventive positioning, sinigrin (the stable glucosinolate precursor) or black mustard extract is the appropriate supplement form, with AITC generated in vivo. AITC itself is a potent lachrymator and should be handled with appropriate precautions — eye protection and ventilation required for bulk material handling.
Safety note: High-dose AITC is a mucous membrane irritant and sensitiser. At very high doses in animal studies (gavage), AITC has shown bladder carcinogenicity — a finding not reproduced at dietary or low supplement concentrations but relevant to regulatory discussions. At GRAS food additive concentrations and dietary exposure levels from mustard/horseradish/wasabi consumption, AITC is considered safe for the general population.
Frequently Asked Questions — Allyl Isothiocyanate
Is AITC the compound that makes wasabi hot?
Yes — AITC (from sinigrin hydrolysis by myrosinase) is responsible for the characteristic volatile, nose-directed pungency of wasabi and horseradish. It differs from capsaicin (the pungency agent in chilli) mechanistically: capsaicin activates TRPV1 (heat receptor — a burning sensation); AITC activates TRPA1 (cold/pain receptor — producing the characteristic sharp, penetrating quality that reaches the nasal passages). The volatile nature of AITC (low molecular weight, low boiling point) allows it to travel to the olfactory epithelium, explaining why wasabi pungency is experienced more in the nose than on the tongue.
Can AITC be used as a natural food preservative?
Yes — AITC has FDA GRAS status as a food preservative and flavouring agent. It is particularly effective in modified atmosphere packaging where AITC vapour inhibits microbial growth on food surfaces without direct contact. Commercial applications include: sushi packaging (slow-release AITC sachets), fresh produce storage (mushrooms, strawberries), and cheese preservation. Effective concentrations (1–100 ppm vapour) are below the human sensory detection threshold in most applications, allowing preservation without introducing strong mustard flavour.
How does AITC’s chemopreventive mechanism compare to sulforaphane?
Both AITC and sulforaphane are isothiocyanates and both activate Nrf2 via Keap1 alkylation. However, AITC has a simpler (allyl) isothiocyanate group with faster reactivity — it is more rapidly conjugated with glutathione and excreted, giving it a shorter effective half-life than sulforaphane. AITC also activates TRPA1 (sulforaphane does not), adding counterirritant activity. Sulforaphane has a more extensive human clinical research database for chemopreventive applications than AITC; for supplement formulation, sulforaphane is the more evidence-supported isothiocyanate for systemic chemopreventive positioning.
Is mustard essential oil (high AITC) safe for oral consumption?
Mustard essential oil (up to 92% AITC) is a powerful concentrated irritant — it is a regulated substance in many markets and is not approved for direct consumption as a food ingredient at high doses. In traditional Indian Ayurvedic and folk practice, mustard oil used culinarily is the fixed oil (expressed cold, not distilled) which contains negligible AITC. Mustard essential oil (steam-distilled, high AITC) is a completely different product and should not be consumed without extreme dilution. Black mustard extract preparations (standardised to sinigrin content) are the appropriate supplement form for AITC-related applications.
Related compounds: Sinigrin, Phenethyl Isothiocyanate, Sulforaphane, Gluconasturtiin
Claim-strength scale – High = multiple human RCTs; Moderate = limited trials or strong preclinical convergence; Emerging = early-stage lab or animal data.
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