Why You Should Start Adding Chives to Everything You Eat
Allium vegetables like chives have been studied extensively in relation to cancer, especially stomach and colorectal cancers. Their beneficial and preventative effects are likely due in part to their rich organosulfur compounds. They may inhibit tumor growth and mutagenesis and prevent free radical formation.
In a study published by the Journal of the National Cancer Institute, researchers used a population-based, case-controlled study to investigate the relationship between allium vegetable intake and prostate cancer. They found that men with the highest intake of allium vegetables had the lowest risk for prostate cancer.
Frequent intake of allium vegetables such as chives has been inversely related with the risk of esophageal and stomach cancer. Several survey-based human studies have demonstrated the potential protective effects of consuming alliums, as well as reports of tumor inhibition following administration of allium compounds in experimental animals.
The choline in chives is an important nutrient that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Folate, also found in chives, may help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain.
Adding chives is a great way to add flavor to a dish without adding extra calories, fat or sodium. Chives are a tender herb (along with cilantro, mint and basil) that have gentle stems and are best to add either raw or near the end of cooking in order to maintain their delicate flavor and texture.