Chive
OTHER NAME(S): Ail Civette, Cebollín, Chives, Cives, Civette, Kashmiri Garlic, Snow Mountain Garlic, Allium schoenoprasum, Allium sibiricum, Cebollino, Ciboulette
Overview
Chive is an herb. The parts that grow above the ground are used to make medicine.
People take chive to expel parasitic worms and to reduce the risk of cancer.
In foods, chive is used commonly for flavoring.
Chive contains chemicals. In the lab, some of these chemicals seem to kill cancer cells or slow down how quickly they grow. Chemicals in chive might also help to lower blood pressure.
Chive contains chemicals. In the lab, some of these chemicals seem to kill cancer cells or slow down how quickly they grow. Chemicals in chive might also help to lower blood pressure.
Uses
Insufficient Evidence for
- Cancer.
- Colds and flu.
- High blood pressure.
- Removing parasitic worms.
- Other conditions.
More evidence is needed to rate the effectiveness of chive for these uses.
Side Effects
When taken by mouth: Chive is LIKELY SAFE for most people in food amounts. But there isn't enough reliable information to know if taking chive in the amounts found in medicine is safe or what the side effects might be. Taking too much chive can cause an upset stomach.
When applied to the skin: There isn't enough reliable information to know if chive is safe when applied to the skin. It might cause side effects such as allergic skin reactions in some people.
Precautions
When taken by mouth: Chive is LIKELY SAFE for most people in food amounts. But there isn't enough reliable information to know if taking chive in the amounts found in medicine is safe or what the side effects might be. Taking too much chive can cause an upset stomach.
When applied to the skin: There isn't enough reliable information to know if chive is safe when applied to the skin. It might cause side effects such as allergic skin reactions in some people.
Pregnancy and breast-feeding: When taken by mouth, chive is safe in the amounts commonly found in food. But there isn't enough information to know if it is safe in the larger amounts that are used as medicine. Stay on the safe side and stick to food amounts if you are pregnant or breast-feeding.
Interactions
We currently have no information for Chive overview.
Dosing
The appropriate dose of chive for use as treatment depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for chive. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.
References
- Gruenwald J, Brendler T, Jaenicke C. PDR for Herbal Medicines. 1st ed. Montvale, NJ: Medical Economics Company, Inc., 1998.
- Electronic Code of Federal Regulations. Title 21. Part 182 -- Substances Generally Recognized As Safe. Available at: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=182
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- Roller, E., Meller, S., Homey, B., Ruzicka, T., and Neumann, N. J. [Contact dermatitis caused by spinach, hedge mustard and chives]. Hautarzt 2003;54(4):374-375.
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- Kubec, R. and Dadakova, E. Quantitative determination of S-alk(en)ylcysteine-S-oxides by micellar electrokinetic capillary chromatography. J Chromatogr.A 11-28-2008;1212(1-2):154-157.
- Rattanachaikunsopon, P. and Phumkhachorn, P. Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum). Biosci.Biotechnol Biochem. 2008;72(11):2987-2991.
- Fenwick, G. R. and Hanley, A. B. The genus Allium--Part 3. Crit Rev.Food Sci Nutr. 1985;23(1):1-73.
- Zhou, Y., Zhuang, W., Hu, W., Liu, G. J., Wu, T. X., and Wu, X. T. Consumption of large amounts of Allium vegetables reduces risk for gastric cancer in a meta-analysis. Gastroenterology 2011;141(1):80-89.
- Singh V, Chauhan G, Krishan P, Shri R. Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions. Nat Prod Res. 2018;32(18):2202-2216.