# Chives (Allium schoenoprasum)

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/chives
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-03-28
**Evidence Score:** 2 / 10
**Category:** Vegetable
**Also Known As:** Allium schoenoprasum, garden chives, common chives, onion chives, rush leek, fine-leaved chives, schnittlauch, ciboulette, cebolinha

## Overview

Chives (Allium schoenoprasum) contain ascorbic acid (0.34-0.42 mg/g) and phenolic compounds like vanillic acid that provide antioxidant activity. The organosulfur compounds in chives may offer [anti-inflammatory](/ingredients/condition/inflammation) effects through [free radical scaveng](/ingredients/condition/antioxidant)ing mechanisms.

## Health Benefits

• [Antioxidant activity](/ingredients/condition/antioxidant) through ascorbic acid content (0.34-0.42 mg/g) and phenolic compounds - preliminary in vitro evidence only
• OH• and O₂⁻• radical scavenging via vanillic acid and p-hydroxybenzoic acid - in vitro studies only
• Potential [anti-inflammatory](/ingredients/condition/inflammation) effects through organosulfur compounds similar to other Allium species - no direct human evidence
• Source of phenolic compounds including ferulic acid (22-29 mg/kg) and p-coumaric acid (12-17 mg/kg) - compositional data only
• Contains trace flavonoids (quercetin, rutin, apigenin, luteolin) - no clinical benefit studies available

## Mechanism of Action

Chives exert antioxidant effects through ascorbic acid and phenolic compounds including vanillic acid and p-hydroxybenzoic acid, which scavenge hydroxyl (OH•) and superoxide (O₂⁻•) radicals. The organosulfur compounds present in chives may modulate [inflammatory pathway](/ingredients/condition/inflammation)s, though specific molecular targets remain unclear. These bioactive compounds work synergistically to neutralize [reactive oxygen species](/ingredients/condition/antioxidant) and potentially reduce oxidative stress markers.

## Clinical Summary

Current evidence for chives is limited to preliminary in vitro studies examining antioxidant capacity and [free radical scaveng](/ingredients/condition/antioxidant)ing activity. Laboratory studies have quantified ascorbic acid content at 0.34-0.42 mg/g dry weight and identified specific phenolic compounds responsible for antioxidant effects. No human clinical trials have been conducted to evaluate therapeutic benefits or establish effective dosages. The [anti-inflammatory](/ingredients/condition/inflammation) potential remains theoretical based on organosulfur compound content, lacking controlled study validation.

## Nutritional Profile

Per 100 g fresh chives: Energy ~30 kcal; Water ~90.6 g; Protein ~3.3 g; Total fat ~0.7 g; Carbohydrates ~4.4 g; Dietary fiber ~2.5 g; Sugars ~1.9 g. **Vitamins:** Vitamin C 58.1 mg (65% DV) — serves as primary water-soluble [antioxidant](/ingredients/condition/antioxidant); Vitamin K1 (phylloquinone) 212.7 µg (~177% DV) — exceptionally high, relevant for coagulation and bone [metabolism](/ingredients/condition/weight-management); Vitamin A (as β-carotene) 4353 IU (~87% DV), with β-carotene at ~2612 µg; Folate (B9) ~105 µg (~26% DV); Riboflavin (B2) 0.115 mg; Pyridoxine (B6) 0.138 mg; Vitamin E (α-tocopherol) ~0.21 mg. **Minerals:** Potassium 296 mg; Calcium 92 mg; Magnesium 42 mg; Phosphorus 58 mg; Iron 1.6 mg (non-heme, bioavailability ~5-12%, enhanced by co-present vitamin C); Manganese 0.373 mg; Zinc 0.56 mg; Copper 0.157 mg; Selenium ~0.9 µg. **Bioactive compounds:** Organosulfur compounds including methiin (S-methyl-L-cysteine sulfoxide, primary flavor precursor) and isoalliin at lower concentrations than bulb Allium species; alliinase enzyme released upon tissue disruption converts these to thiosulfinates and pyruvate. Phenolic acids: vanillic acid, p-hydroxybenzoic acid, caffeic acid, ferulic acid, and chlorogenic acid — total phenolic content reported at ~1.2-3.5 mg GAE/g fresh weight depending on cultivar and growing conditions. Flavonoids: kaempferol and quercetin glycosides at trace to low levels. Ascorbic acid content specifically measured at 0.34-0.42 mg/g in some cultivar studies (lower than USDA standard values, likely reflecting cultivar/seasonal variation). Carotenoids: lutein + zeaxanthin ~323 µg/100 g, contributing to macular health potential. **Bioavailability notes:** Fat-soluble vitamins (K1, A/β-carotene, E) require dietary fat co-ingestion for optimal absorption; β-carotene conversion to retinol is variable (estimated 12:1 ratio by weight). Organosulfur compound bioavailability depends on tissue disruption (chopping/chewing) activating alliinase. Typical culinary serving size is small (~3-10 g), so absolute micronutrient contribution per serving is modest despite high per-100 g density, with vitamin K1 being the most nutritionally significant even at small servings (~6-21 µg per tablespoon/3 g).

## Dosage & Preparation

No clinically studied dosage ranges for chives or standardized extracts have been established due to absence of human trials. Studies report phenolic concentrations in fresh tissue but without standardization protocols or dosing recommendations. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Chives are generally recognized as safe when consumed as food, with no significant adverse effects reported in healthy individuals. Potential allergic reactions may occur in people sensitive to other Allium species like garlic or onions. No documented drug interactions exist, though theoretical concerns about anticoagulant interactions due to organosulfur compounds warrant caution in patients on blood-thinning medications. Safety during pregnancy and lactation has not been specifically studied beyond normal dietary consumption.

## Scientific Research

No human clinical trials, RCTs, or meta-analyses on chives (Allium schoenoprasum) were identified. Available research focuses solely on in vitro [antioxidant](/ingredients/condition/antioxidant) properties, phenolic [metabolism](/ingredients/condition/weight-management), and biochemical composition rather than human interventions.

## Historical & Cultural Context

Chives lack detailed traditional medicine documentation unlike other Alliums such as garlic. They are noted primarily for culinary use and nutritional value (vitamins, minerals), with implied folk uses for [antioxidant](/ingredients/condition/antioxidant) benefits but no specific traditional medicine systems or indications documented.

## Synergistic Combinations

Garlic, Onion, Vitamin C, Quercetin, Green Tea Extract

## Frequently Asked Questions

### What antioxidant compounds are found in chives?

Chives contain ascorbic acid at concentrations of 0.34-0.42 mg/g dry weight, along with phenolic compounds including vanillic acid and p-hydroxybenzoic acid. These compounds have demonstrated hydroxyl and superoxide radical scavenging activity in laboratory studies.

### How much chives should I eat for health benefits?

No established therapeutic dosage exists for chives as health benefits have only been studied in laboratory settings. Normal culinary use as a garnish or seasoning (typically 1-2 tablespoons fresh) provides the identified bioactive compounds safely.

### Are chives safe for people with garlic allergies?

People with garlic or onion allergies may also react to chives since they belong to the same Allium family and share similar organosulfur compounds. Cross-reactivity is possible, so individuals with known Allium sensitivities should exercise caution.

### Do chives interact with blood thinning medications?

While no documented interactions exist, chives contain organosulfur compounds theoretically similar to those in garlic that may affect blood clotting. Patients taking warfarin or other anticoagulants should consult healthcare providers before consuming large amounts.

### What's the difference between chives and green onions for health benefits?

Both are Allium species with similar organosulfur compounds, but chives (Allium schoenoprasum) have been specifically studied for ascorbic acid content at 0.34-0.42 mg/g. Green onions may have different concentrations of bioactive compounds, though direct comparative studies are lacking.

### Can I get sufficient antioxidant benefits from eating chives as a food rather than taking a supplement?

Chives contain measurable antioxidant compounds including ascorbic acid and phenolic compounds like vanillic acid, making them a nutrient-dense food choice. However, most antioxidant activity in chives has been demonstrated only in in vitro laboratory studies, not in human clinical trials, so the practical health impact of dietary chives consumption remains unclear. Including fresh chives regularly in your diet provides these compounds along with other nutrients, though relying on chives alone as your primary antioxidant source is not recommended without a broader, varied diet.

### Are there specific populations who should be cautious about consuming chives regularly?

Chives belong to the Allium family (like garlic and onions) and contain organosulfur compounds that may trigger symptoms in individuals with Irritable Bowel Syndrome (IBS) or sensitive digestion, particularly when consumed in large quantities. People taking anticoagulant medications should consult their healthcare provider, as Allium species have mild antiplatelet properties. Those with known allergies to garlic or onions may experience cross-reactivity, though chives are generally considered milder than these related species.

### What is the current strength of scientific evidence for health claims about chives?

Most evidence for chives' health benefits comes from in vitro (test tube) studies demonstrating antioxidant and free radical scavenging activity, which does not automatically translate to human health benefits. There are no high-quality human clinical trials specifically examining the anti-inflammatory or disease-prevention effects of chives consumption. While chives are a USDA-recognized nutrient-dense food with documented vitamin and mineral content, claims about therapeutic benefits should be viewed as preliminary and requiring further human research.

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*Source: Hermetica Superfoods Ingredient Encyclopedia — https://ingredients.hermeticasuperfoods.com*
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