Chemical analyses show that chives contain many important biological compounds such as flavonoids, saponins, alkaloids, tannins and sulfur compounds.
According to World Health Organization's meta-documents on medicinal herbs, plants rich in flavonoids and antioxidants can support liver function by reducing oxidative stress and enhancing the endogenous detoxifying enzyme system.
The liver does not directly "excrete" toxins but converts them into easily eliminated forms through bile or kidneys. Compounds in chives can support this process through many mechanisms:
Antioxidant - protects liver cells
Flavonoids and polyphenols in chives help neutralize free radicals, the main factor causing damage to liver cell membranes. When oxidative stress is reduced, liver cells maintain more efficient metabolic function.
The substances in chives can reduce lipid peroxidation - the process of destroying liver cell membranes, thereby helping to protect the liver from the effects of alcohol, drugs and environmental toxins.
Anti-inflammatory and antibacterial
Chives essential oil has strong antibacterial and antifungal properties.
This helps reduce the burden of inflammation - a factor contributing to liver damage in many diseases.
Sulfur compounds also have the ability to inhibit inflammatory reactions, helping to stabilize the internal environment of the liver.
Supports liver detoxification enzymes
According to the National Institutes of Health, the liver enzyme system plays an important role in the metabolism of toxins. Plant compounds such as flavonoids can regulate the activity of this enzyme system, helping the detoxification process to take place more effectively.
Although there are not many direct studies on chives, evidence from the Allium plant group shows that the potential for supporting liver detoxification enzymes is noteworthy.
In life, using chives as food is the safest and most suitable way:
Chives soup: cooked with lean meat or tofu, helps supplement protein and reduce metabolic burden
Fried eggs with chives: a popular dish, easy to absorb nutrients
Chives juice: use in small quantities, combine with other vegetables
Eating raw (in small amounts): helps preserve maximum biological activity
It is recommended to use about 20-50 g of fresh leaves per day for healthy people.
