- Tytuł:
- Chinese onion (Allium chinense), an evergreen vegetable: A brief review
- Autorzy:
-
Shahrajabian, Mohamad Hesam
Sun, Wenli
Cheng, Qi - Powiązania:
- https://bibliotekanauki.pl/articles/2147930.pdf
- Data publikacji:
- 2020-11-30
- Wydawca:
- Instytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy
- Tematy:
-
Chinese onion
Rakkyo
traditional medicine
saponin
volatile oils - Opis:
- The 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, 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.
- Źródło:
-
Polish Journal of Agronomy; 2020, 42; 40-45
2081-2787 - Pojawia się w:
- Polish Journal of Agronomy
- Dostawca treści:
- Biblioteka Nauki
Artykuł