Chives, commonly known as (Allium schoenoprasum) is one of the smallest members of the Allium family comprising of onions, leeks, shallots and garlic (1). This plant is native to Europe, Asia and North America. A typical chive plant is basically a strong smelling perennial (a plant that lives for more than two years), with underground stems and bulbs. The bulbs grow close together in clusters and have an elongated shape, with white firm sheaths which are sometimes grey on the outside. Chives have long, slender, hollow and tapering leaves that appear only in spring.
The flowers are lavender in color and resemble a pom-pom. These flowers are densely packed together on separate, very slender little flower-stalks. These are shorter than the flowers themselves but lengthen slightly as the fruit ripens, making the head of the plant assume a conical shape. The strong smell of chives can be attributed to a number of sulfur compounds such as alkyl sulphoxides and allyl suphides. However, their sulfur content is lower than that of onion and garlic. The stalks have an onion-like taste and are used in cooking. The unopened immature flower buds are diced and used as an ingredient in fish, potatoes and soups. The dull green straw-like leaves are used as a seasoning herb. Due to their mild and less pungent flavor, they are often used to enhance the flavor of soups, sandwiches and fish dishes. However, overcooking should be avoided as the flavonoids present in them get destroyed when exposed to high temperatures. This herb also comprises of insect-repelling properties.
Chives are not only used in cooking but also possess anti-inflammatory and antibiotic properties. Being rich in vitamins, minerals and antioxidants, they offer several health benefits. Here are some of the chive health benefits.
Consumption of plenty of roughage facilitates proper digestion. Chives being an excellent source of dietary fiber add roughage in the intestines and colon, thus preventing constipation, diverticular disorders and hemorrhoids. Chives help get rid of bacteria, yeast and fungi in the intestinal tract, enabling proper functioning of the digestive system. Chives contain high quantity of zinc, magnesium, copper, potassium, phosphorus, calcium and iron, which help improve digestion. According to research, chives also have antibacterial properties that kill 30 strains of salmonella which can cause intense digestive problems (2).
Chives have anti carcinogenic properties (that negate the effects of cancer-causing substance). They contain many antioxidants that can destroy free radicals and stop the growth of cancer cells and tumors. These vegetables help your body produce glutathione, an agent that enables your body to identify toxins and other cancer causing substances and eliminate them. Chives have been found to be beneficial in treating esophageal, stomach, prostate, and gastrointestinal tract cancers. They also contain selenium, which protects cells from the effects of toxins and free radicals (3).
Chives contain allicin, an organosulfur that is known to lower LDL or bad cholesterol and increase HDL or good cholesterol, thus lowering the risk of stroke and heart disease. Allicin also releases nitric oxide that reduces stiffness in the blood vessels and decreases blood pressure. This vegetable helps prevent calcification of arteries. The flavonoids such as quercetin also help lower cholesterol and blood pressure levels. It reduces the build-up of plaque in the arteries. Vitamin B6 present in chives reduces the levels of homocysteine in the blood (4).
This plant has a mild anti-inflammatory effect (5) which can reduce the risk of rheumatoid arthritis, a common medical ailment that often develops with age. The juice of chive can be used as an insect repellant or applied to wounds to treat fungal infections. It is also rich in vitamin C which helps prevent bruises and wounds as well as supports the immune system. Vitamin E also has antioxidant properties that strengthen the immune system. Both these vitamins help in eradicating free radicals that can damage cells.
Like other plants of this group, chives also possess antibiotic properties (6). The natural antibacterial and antiviral agents present in chives work with vitamin C to destroy harmful microbes. Consumption of this vegetable acts as an excellent defense against common cold, flu and certain yeast infections.
Chives are a rich source of vitamin K (7) which is vital for long term bone health. This vitamin assists the regulation of cells that help in preventing bone dematerialization. It also aids the production of a bone protein called osteocalcin, which helps in maintaining bone mineral density.
Flavonoids present in this vegetable help stabilize blood pressure and reduce hypertension, while sulphides lower blood lipids and blood pressure. Vitamin C helps improve the elasticity of blood capillaries and facilitates absorption of iron in the body. Folic acid improves blood circulation by preventing constriction of blood vessels. Certain substances in chives also prevent blood clots (8).
[Read:Benefits Of Prune Juice]
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