Allium schoenoprasum, Erba cipollina, per una scelta consapevole. Phytochemicals ed evidenze scientifiche for interesting health beneficial effects

Pianta perenne, erbacea provvista di bulbo con foglie verde-glauco, cilindrico-tubulose o compresse, acute, con fusto cilindrico e tubuloso, con fiori riuniti in infiorescenza densa subsferica terminale protetta da una spata di 2-3 valve avvolgenti la base dell’infiorescenza stessa, con tepali lanceolato-acuti, roseo-porporini o lillacini. 1.jpgFrequente negli incolti, margini di strade, limitare di coltivi, dalla pianura alla fascia collinare e pedemontana. Pianta anche coltivata per reddito a partire dai semi o dai bulbilli. Si colgono le pianticelle intere, le foglie, le infiorescenze.
Le foglie, dal sapore acre e piccante dovuto ai composti solforati tipici delle agliacee, entrano nelle misticanze, oppure nelle salse per pesce, patate lessate, legumi bolliti, sughi per pasta asciutta e per intingoli, carne da grigliare, nelle marinate, nelle zuppe, nelle frittate e nelle uova strapazzate; le infiorescenze nelle guarnizioni di cucina.
2.jpgLa tradizione culinaria e gastronomica di questa pianta e il suo uso in etnomedicina trovano valide conferme in attuali riscontri scientifici, che convalidano l’uso tradizionale e dimostrano la capacità anti-inflammatory, anticancer, antioxidant, anthelmintic and antihypertensive [1]. Lo studio anti-inflammatory effects of Allium schoenoprasum L. leaves, ritiene che extracts from A. schoenoprasum leaves exert anti-inflammatory activities by inhibiting phagocytosis through the reduction of nitro-oxidative stress [2].
Chives are a nutrient-dense food. This means they are low in calories but high in beneficial nutrients like vitamins, minerals and antioxidants [3].
D’altra parte l’intero genere Allium (aglio, cipolla, scalogno, porro, erba cipollina), ampiamente conosciuto e consumato in tutto il mondo, trova impiego as scientific basis for the development of functional food, nutraceuticals, and alternative drugs to improve the chronic diseases [4]. Regular consumption of such functional foods for Allium may become a successful and safe strategy to treat chronic disease conditions [4].
A proposito dell’erba cipollina, nonostante gli studi abbiano rivelato la presenza di composti solforici e fenolici, flavonoidi, saponine e glicosidi steroidei, sono necessari ulteriori ricerche e approfondimenti per identificare completamente tutti i composti especially identification of bioactive compounds and related mechanisms and safety, which might develop it as a drug [1].
Lo studio relationships between bioactive compound content and the antiplatelet and3.jpg antioxidant activities of six allium vegetable species [5], mette in evidenza che the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity [5].
Questa sottile differenza tra i vari Allium sembra dovuta alla maggior percentuale di composti fenolici rispetto quelli organosulfurici presenti nell’erba cipollina. Infatti nell’articolo già citato si legge: overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds [5].
L’estratto from all plant organs exhibited antioxidant activity, per la presenza di antioxidant enzymes (superoxide dismutase, catalase, peroxidase, glutathione peroxidase), quantities of malonyldialdehyde, superoxide and hydroxyl radicals and reduced glutathione and also the content of total flavonoids, chlorophylls a and b, carotenoids, vitamin C and soluble proteins [6]. Trattano questo argomento anche altri lavori tra cui comparative study of antioxidant properties of wild growing and cultivated Allium species [7], comparative study on Allium schoenoprasum cultivated plant and Allium schoenoprasum tissue culture organs antioxidant status [8].4.jpg
The nutrients in chives may offer a number of health benefits, including prevention of cancer (prostate, esophageal and stomach cancer) and mood enhancement. Quest’ultima azione sembra dovuta al contenuto di colina, la quale is an important nutrient that helps with sleep, muscle movement, learning and memory [3]. Inoltre contiene vitamina K che is related to bone health, as it helps to maintain bone integrity and density [3].
I composti organosulfurici sembrano inibire nitrosamines and heterocyclic amines, le quali are potential dietary carcinogens which are not normally present in foods but may arise during preservation or cooking. Evidence points to the ability of allyl sulfur compounds to suppress the spontaneous and bacterial mediated formation of nitrosamines, although not all allyl sulfur compounds prevent nitrosamine formation equally [9].5.jpg
Negli esperimenti condotti su male albino Wistar rats, lo studio protective effects of chives leaves (Allium schoenoprasum, L.) infusion against ethylene glycol and ammonium chloride induced nephrolithiasis in rats, mette in evidenza che chives leaves contain a variety of phytochemical compounds included alkaloids, flavonoids, glycosides, steroids, tannins and various minerals such as potassium, magnesium and sodium, which contains high potassium is believed to dissolve calcium oxalate in kidney stones, where one of the main factors affecting solubility calcium is potassium [10].

**
Avvertenze

Questo scritto vuole informare e orientare il lettore verso scelte nutrizionistiche consapevoli, non intende assolutamente proporsi come guida di una qualsiasi indicazione e, tanto meno, di una qualsiasi prescrizione di carattere dietetico e/o medico.
La pianta proposta non ha controindicazioni se consumata secondo modalità di buon senso, comunque l’alimentazione non accorta può creare qualche disagio ai sofferenti di problemi gastroesofagei. Particolare attenzione anche durante la gravidanza e l’allattamento.
Mancano studi sicuri su eventuali allergeni presenti nell’erba cipollina, in quanto ancora poco studiata sotto questo profilo.

Giovanna Masini

**
Bibliografia

[1] Singh V, Chauhan G, Krishan P, Shri R, Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions, “Natural product research”, 2017;22:1-15

[2] Paryu AE, Paryu M, Vlase L, Miclea P, Mot AC, Silaghi-Dumitrescu R, Anti-inflammatory effects of Allium schonoprasum L. leaves, “Journal of physiology and pharmacology: an official journal of the Polish Physiological Society”, 2014;65(2):309-15

[3] Megan Ware RDN LD, Chives: Health benefits and uses, February 2017, Medicinal News Today

[4] Yawen Zeng, Yuping Li, Jiazhen Yang, Xiaoving Pu, Juan Du, Xiaomeng Yang, Tao Yang, Shuming Yang, Therapeutic rose of functional components in Allium for preventive chronic disease in human being, “Evidence-Based Complementary and Alternative Medicine”, 2017;2017:9402849

[5] Hebe Vanesa Beretta, Florencia Bannoud, Marina Insani, Federico Berli, Pablo Hirschegger, Claudio Ròmulo Galmarini, Pablo Federico Cavagnaro, Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species, “Food Technology and Biotechnology”, Vol.55 No.2 Lipanj 2017

[6] Stajner D, Canadanovic-Brunet J, Pavlovic A, Allium schoenoprasum L., as a natural antioxidant, “Phytotherapy research”, 2014;18(7):522-4

[7] Stajner D, Igic R, Popovic BM, Malencic DJ, Comparative study of antioxidant properties of wild growing and cultivated Allium species, “Phytotherapy research”, 2008;22(1):113-7

[8] Stajner D, et al., Comparative study on Allium schoenoprasum cultivated plant and Allium schoenoprasum tissue culture organs antioxidant status, “Phytotherapy research”, 2011;25(11):1618-22

[9] Holly L. Nicastro, Sharon A. Ross, John A. Milner, Garlic and onions: their cancer prevention properties, “Cancer Prevention Research”, 2015;8(3):181-189

[10] Ginda Haro, Siti Morin Sinaga, I. Iksen, N. Nerdy, Suthinee Theerachetmongkol, Protective effects of chives leaves (Allium schoenoprasum, L.) infusion against ethylene glycol and ammonium chloride inducees nephrolithiasis in rats, “Journal of Applied Pharmaceutical Science”, 2017,7(8);222-225

Advertisements
Annunci

Posted by

Natura, colori, sapori, odori, armonia psicofisica e ricerca scientifica; il tutto per l'uomo e per il suo benessere, sfogliando sciencescratch

Rispondi

Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.