Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Chinese Chive (Allium tuberosum), known as "jiu cai" in Chinese, has been used in Traditional Chinese Medicine (TCM) for centuries. Historically, it is believed to have properties that "warm the yang," stimulate appetite, and support the body's resistance to various ailments, including infections. Traditional herbalists have sometimes applied chive preparations topically or included them in internal remedies for conditions related to infection or inflammation. The plant contains sulfur-containing compounds, similar to those found in garlic, which are thought to have antimicrobial activity. However, while these traditional uses are well documented in classical texts, the direct application of Chinese Chive specifically for treating infections lacks robust modern clinical validation.

Scientific research on Chinese Chive is limited compared to other Allium species such as garlic (Allium sativum). A few laboratory studies have indicated that extracts from Chinese Chive may possess some antibacterial and antifungal properties in vitro, likely due to its organosulfur compounds and flavonoids. However, there is a lack of high-quality human clinical trials to substantiate its efficacy or safety for treating infections. As such, the support for its use against infection remains primarily traditional, with only weak scientific indications and without established dosing, safety, or efficacy profiles.

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