Shahrajabian, Mohamad HesamSun, WenliCheng, Qi2024-06-142024-06-142020Polish Journal of Agronomy 2020, 42, 40–452081-278910.26114/pja.iung.426.2020.42.05https://bc.iung.pl/handle/123456789/1319The 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.application/pdfenChinese onionRakkyotraditional medicinesaponinvolatile oilsinfo:eu-repo/semantics/article