Abstract
Chives is a perennial herb belonging to the onion family with strong antioxidant activity. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of chives in different recipes around the world. It is a popular ingredient in European cooking and is an ingredient of the French ‘fines herbes’. Chives has been reported to have antimicrobial, antitumor, hypolipidemic, antiproliferative, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of chives are discussed in great detail.
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Charles, D.J. (2012). Chives. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_18
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DOI: https://doi.org/10.1007/978-1-4614-4310-0_18
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