Allium vegetables and risk of prostate cancer: a population-based study. (1/6)
Epidemiologic and laboratory studies suggest that allium vegetables and garlic constituents have antitumor effects. In a population-based, case-control study conducted in Shanghai, China, we investigated the association between intake of allium vegetables, including garlic, scallions, onions, chives, and leeks, and the risk of prostate cancer. We administered in-person interviews and collected information on 122 food items from 238 case subjects with incident, histologically confirmed prostate cancer and from 471 male population control subjects. Men in the highest of three intake categories of total allium vegetables (>10.0 g/day) had a statistically significantly lower risk (odds ratio [OR] = 0.51, 95% confidence interval [CI] = 0.34 to 0.76; P(trend)<.001) of prostate cancer than those in the lowest category (<2.2 g/day). Similar comparisons between categories showed reductions in risk for men in the highest intake categories for garlic (OR = 0.47, 95% CI = 0.31 to 0.71; P(trend)<.001) and scallions (OR = 0.30, 95% CI = 0.18 to 0.51; P(trend)<.001). The reduced risk of prostate cancer associated with allium vegetables was independent of body size, intake of other foods, and total calorie intake and was more pronounced for men with localized than with advanced prostate cancer. (+info)Diffusion correlation NMR spectroscopic study of anisotropic diffusion of water in plant tissues. (2/6)
The anisotropic diffusion of water in chive (Allium schoenoprasum) tissues has been investigated using two-dimensional nuclear magnetic resonance methods: diffusion-diffusion correlation spectroscopy and diffusion-relaxation correlation spectroscopy. Corresponding one-dimensional T2 and diffusion measurements confirm independently the results of the two-dimensional investigations. In particular the diffusion-diffusion correlation spectroscopy method proves to be very powerful in resolving the different components of the diffusion tensor at different sites in the sample. (+info)Activation effects of Allium tuberosum Rottl. on choline acetyltransferase. (3/6)
An ethanolic extract of Allium tuberosum Rottl. demonstrated potent choline acetytrasferase (ChAT) activating activity (45%) among 30 screened Korean edible plants. The ChAT activator of A. tuberoum Rottl. was purified and identified as ferulic acid [4-hydroxy-3-methoxycinnamic acid] via silica-gel open-column chromatography, HPLC, EI-MS, and 1H/13C-NMR. The ferulic acid from A. tuberoum Rottl. exhibited ChAT activity in a dose-dependent manner and showed notoxicity in a cell viability assay (MTT assay). We suggest that the ferulic acid from A. tuberoum Rottl. was the strong ChAT activator. (+info)Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum). (4/6)
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activity against some strains of food-borne pathogenic bacteria. Chive oil had a very low concentration of diallyl monosulfide in comparison with the other diallyl sulfides. They inhibited all pathogenic bacteria used in this study with a different degree of inhibition. Chive oil was also shown to be able to inhibit Escherichia coli O157:H7 in a food model. This study is the first report describing not only the diallyl disulfide content of chive oil, but also its antimicrobial activity against food-borne pathogens in both a test tube and food model. (+info)Phenolic compounds from Allium schoenoprasum, Tragopogon pratensis and Rumex acetosa and their antiproliferative effects. (5/6)
(+info)Inhibitory effect of methyl methanethiosulfinate on beta-glucuronidase activity. (6/6)
Minced or cut-up leaves of Chinese chive (Allium tuberosum Rottler) contain thiosulfinates and their disproportionate reaction products. Among these organosulfur compounds, methyl methanethiosulfinate was found to be an uncompetitive inhibitor of beta-glucuronidase. Approximately 80% of the enzyme activity was inhibited by methyl methanethiosulfinate at 50 microM, the IC50 value being comparable to 3.6 microM. (+info)A chive is not a medical term, but it is a type of vegetable. Chives are part of the Allium family, which also includes garlic, onions, and leeks. They are native to Europe and Asia and have been used in cooking for centuries due to their mild onion flavor.
Chives are typically used as a garnish or added to dishes for extra flavor. They can be chopped and sprinkled over soups, salads, potatoes, and other foods. Chives are also sometimes used in herbal remedies, although there is limited scientific evidence to support their effectiveness for medicinal purposes.
While chives may not have a direct medical definition, they do contain various nutrients that can contribute to overall health. For example, chives are a good source of vitamin K, vitamin C, and folate. They also contain small amounts of other essential vitamins and minerals, such as potassium, calcium, and iron.
In summary, while chives may not have a specific medical definition, they are a type of vegetable that can provide various nutrients and contribute to a healthy diet.
'Allium' is a genus of plants that includes several species which are commonly used as vegetables or spices, such as onions, garlic, leeks, shallots, and chives. These plants are characterized by their distinctive strong smell and taste, which are caused by sulfur-containing compounds. They have been widely used in traditional medicine for their potential health benefits, including antibacterial, antiviral, and anti-inflammatory properties.