TY - JOUR AU - Shahrajabian, Mohamad Hesam AU - Sun, Wenli AU - Cheng, Qi PY - 2020/11/30 Y2 - 2024/03/29 TI - Chinese onion (Allium chinense), an evergreen vegetable: A brief review JF - Polish Journal of Agronomy JA - pja VL - 42 IS - 42 SE - Artykuły DO - 10.26114/pja.iung.426.2020.42.05 UR - https://redakcjapja.iung.pl/index.php/pja/article/view/34 SP - 40-45 AB - <p> The history of using medicinal herbs and plant dates back to the ancient times. Chinese onion (<em>Allium chinense</em>) 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 <em>Allium chinense </em>are: dimethyl disulfide, diallyl sulfide, allyl isothiocyanate, methyl allyl disulfide, methyl propyl disulfide, α-pinene, dimethyl trisul­fide, β-pinene, 1,3-dithiane, limonene, diallyl disulfide, linalool, methyl allyl trisulfide, methyl propyl trisulfide, dimethyl tetra­sulfide, diallyl trisulfide, diallyl thiosulfinate, and allyl methyl tetrasulfide.</p> ER -