Chives
Chives (Allium schoenoprasum)
Allium schoenoprasum, from the family Amaryllidaceae, are more commonly known as Chives, which is derived from the French word ‘cive.’ Chives are perennial plants native to Europe, Asia, and North America and are often used as culinary herbs to flavor foods (Singh et al., 2018) (Fenwick & Hanley, 1985). Preliminary scientific evaluation of A. schoenoprasum identified potential medicinal use as an anti-inflammatory, anticancer, antioxidant, anthelmintic or antihypertensive agent. Investigation of the medicinal uses of A. schoenoprasum in contemporary medicine are still in the early stages and more research is necessary (Singh et al., 2018).
Historical Use
The text titled The Herball or Generall Historie of Plantes, written by John Gerard in 1633 contains information on the historic medicinal uses of chives. According to Gerard, chives “attenuate or make thinne, open, [provoke] urine, ingender hot and grosse [vapors], and are [hurtful] to the eyes and [brain].” Gerard also writes that chives are known to “cause troublesome [dreams]” and that it “cureth the bitings of venomous beasts.”
Latest Research
- Allii Macrostemonis Bulbus: A Comprehensive Review of Ethnopharmacology, Phytochemistry and Pharmacologyby Jianfa Wu on March 29, 2023 at 10:00 am
The dried bulbs of Allii Macrostemonis Bulbus (AMB) are called “” in China and are mainly distributed in Asia. The plant species included in the 2020 Edition of the Chinese Pharmacopoeia (ChP) are Allium macrostemon Bunge (called xiaogensuan in Chinese, A. macrostemon) and Allium chinense G. Don (called xie in Chinese, A. chinense), respectively. In the traditional Chinese medicine (TCM) theoretical system, AMB is warm in nature, acrid-bitter taste, and attributive to the heart, lung, stomach,…
- Chemical constituents and medicinal properties of Allium speciesby Salim M A Bastaki on August 22, 2021 at 10:00 am
Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been reported to have medicinal properties. The Allium species constituents have been shown to have antibacterial and antioxidant activities, and, in addition, other biological properties. These activities are related to their rich organosulfur compounds. These organosulfur compounds are believed to prevent the development of…
- Antibacterial and antioxidant activities of traditional medicinal plants from the Erzurum region of Turkeyby Sule Ceylan on February 27, 2019 at 11:00 am
CONCLUSIONS: Due to their antimicrobial, antifungal, and antioxidant properties, the extracts of these plants might be used as natural sources in the pharmaceutical and cosmetic industries.
- Antioxidant-mediated neuroprotection by Allium schoenoprasum L. leaf extract against ischemia reperfusion-induced cerebral injury in miceby Varinder Singh on June 23, 2018 at 10:00 am
Background Oxidative stress is strongly implicated in ischemia reperfusion (IR)-mediated functional and neuronal impairment. Therefore, strategies employing antioxidants to reverse the damage due to IR are being investigated. Allium schoenoprasum L. is a culinary medicine whose antioxidant properties are well documented but whose neuroprotective potential has not been examined. Hence, the present study was designed to evaluate the effect of A. schoenoprasum leaf extract (ASLE) on functional…
- Herbs with Potential Nephrotoxic Effects According to the Traditional Persian Medicine: Review and Assessment of Scientific Evidenceby Fatemeh Kolangi on April 7, 2018 at 10:00 am
CONCLUSION: The present study reviewed and assessed the herbs with adverse renal effects in the main PM books. Some evidence was in line with the potential nephrotoxicity of plants and their .reformers. Despite the lack of clinical research for evaluation of their renal damage, the herbs may be focused in term of their nephrotoxicity; and there is a need for further studies on the scientific basis of their nephrotoxicity.
References
Singh, V., Chauhan, G., Krishan, P., & Shri, R. (2018). Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions. Natural Product Research, 32(18), 2202–2216. https://doi.org/10.1080/14786419.2017.1367783
Fenwick, G. R., & Hanley, A. B. (1985). The genus Allium–Part 3. Critical Reviews in Food Science and Nutrition, 23(1), 1–73. https://doi.org/10.1080/10408398509527419