What Are The Health Benefits Of Chives? \- DoveMed

Fuente: https://prod.cluster.dovemed.com/healthy-living/wellness-center/what-are-health-benefits-chives

Evidencias encontradas en esta fuente

This research suggests that anti-cancer effects are only achieved after human digestion and effects cannot be seen in other forms of administration. A 2010 Chinese study operated at Lanzhou University studied garlic, a close relative to chive plants and fellow allium vegetable, which also contains the fundamental compound allicin. The study was established to identify if previous research on the inhibition of tumor cell growth was due to either the compound alliin or allicin. Interpretations of the results showed that allicin was responsible for inhibiting the production of tumor cells and inducing cell death, known as apoptosis.
Chives, along with garlic, onions, shallots, and leeks, contain allylic sulfides. These compounds have been proven to decrease both total and LDL (bad) cholesterol levels. Enhanced blood pressure levels have also been seen with consistent consumption of chives.
Research at the Ubon Ratchathani University in 2008 in Thailand assessed chive oil’s antimicrobial activity when exposed to various bacterial pathogens. The chive oil inhibited all pathogenic bacteria used in the study with varying degrees of inhibition. It was shown that chive oil was even able to inhibit E.coli, a well-known bacterial pathogen.
Research at the University of Novi Sad in Yugoslavia, published in 2004, investigated all plant organs of the chive to determine its antioxidant properties. All organs of the Allium schoenoprasum, including the bulb, leaf, and stalk, were found to exhibit antioxidant activity in studies completed on the plant. The highest amount of antioxidants were found within the leaves.
Research at the Ubon Ratchathani University in 2008 in Thailand assessed chive oil’s antimicrobial activity when exposed to various bacterial pathogens. The chive oil inhibited all pathogenic bacteria used in the study with varying degrees of inhibition. It was shown that chive oil was even able to inhibit E.coli, a well-known bacterial pathogen. These results indicate that the use of chive oil to prevent and cure food-related illnesses, as well as aid in digestive maintenance, are possible alternatives to current treatments.