Chinese onion (Allium chinense), an evergreen vegetable: A brief review

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dc.contributor.authorShahrajabian, Mohamad Hesam
dc.contributor.authorSun, Wenli
dc.contributor.authorCheng, Qi
dc.date.accessioned2024-06-14T10:48:43Z
dc.date.available2024-06-14T10:48:43Z
dc.date.issued2020
dc.descriptionThe history of using medicinal herbs and plant dates back to the ancient times. Chinese onion (Allium chinense) is famous as a plant for both food and medicinal purposes. It is widely cultivated as a vegetable and native to China. Its bulbs are commonly processed into pickles and spices. The bulb is anthelmintic, anti-inflammatory, antiseptic, antispasmodic, carminative, diuretic, expectorant, febrifuge, hypoglycaemic, hyptensive, lithontripic, stomachic and tonic. It can be also used to prevent oral infection and tooth decay. The most important chemical constituents of the essential oil derived from Allium chinense are: dimethyl disulfide, diallyl sulfide, allyl isothiocyanate, methyl allyl disulfide, methyl propyl disulfide, ?-pinene, dimethyl trisulfide, ?-pinene, 1,3-dithiane, limonene, diallyl disulfide, linalool, methyl allyl trisulfide, methyl propyl trisulfide, dimethyl tetrasulfide, diallyl trisulfide, diallyl thiosulfinate, and allyl methyl tetrasulfide.en-US
dc.formatapplication/pdf
dc.identifier.citationPolish Journal of Agronomy 2020, 42, 40–45
dc.identifier.doi10.26114/pja.iung.426.2020.42.05
dc.identifier.issn2081-2789
dc.identifier.urihttps://bc.iung.pl/handle/123456789/1319
dc.language.isoen
dc.publisherInstytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy w Puławachpl-PL
dc.subjectChinese onionen-US
dc.subjectRakkyoen-US
dc.subjecttraditional medicineen-US
dc.subjectsaponinen-US
dc.subjectvolatile oilsen-US
dc.titleChinese onion (Allium chinense), an evergreen vegetable: A brief reviewen-US
dc.typeinfo:eu-repo/semantics/article
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