{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T00:03:14Z","timestamp":1791244994403,"version":"4.1.0"},"reference-count":56,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T00:00:00Z","timestamp":1768780800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Allium tuberosum, commonly known as garlic chives, is a promising species with significant antioxidant and anti-inflammatory properties, useful both fresh and dried as a spice. This study analyzed the chlorophyll, carotenoid, polyphenol content, and antioxidant activity in various parts of two- and three-year-old garlic chives, including green stems, inflorescences, and flowering shoots. The research found that flowering shoots had higher levels of chlorophylls and carotenoids, while inflorescences were rich in total polyphenols and exhibited the highest antioxidant activity. Essential oils extracted from different parts of the plant were analyzed using gas chromatography\u2013mass spectrometry (GC\u2013MS), revealing distinct chemical profiles. The oils contained unique compounds, with oxygenated monoterpenes predominant in green stems and stems with flower buds, and aliphatic hydrocarbons more prevalent in inflorescences. This study highlights the high antioxidant potential of Allium tuberosum and suggests further research due to its varied chemical composition across different plant parts.<\/jats:p>","DOI":"10.3390\/molecules31020332","type":"journal-article","created":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T09:57:02Z","timestamp":1768816622000},"page":"332","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Plant Part and Age of Allium tuberosum Rottler ex Sprengel on Antioxidant Properties"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1988-8359","authenticated-orcid":false,"given":"Agnieszka","family":"\u017burawik","sequence":"first","affiliation":[{"name":"Department of Horticulture, West Pomeranian University of Technology in Szczecin, S\u0142owackiego 17, 71-434 Szczecin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9605-1053","authenticated-orcid":false,"given":"Aneta","family":"Weso\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Organic Chemistry and Physical Chemistry, West Pomeranian University of Technology in Szczecin, Piast\u00f3w Ave. 42, 71-065 Szczecin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8028-7862","authenticated-orcid":false,"given":"Piotr","family":"\u017burawik","sequence":"additional","affiliation":[{"name":"Department of Horticulture, West Pomeranian University of Technology in Szczecin, S\u0142owackiego 17, 71-434 Szczecin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"517","DOI":"10.21475\/ajcs.20.14.03.p2209","article-title":"Cinese star anise (Illicium verum) and pyrethrum (Chrysanthemum cinerariifolium) as natural alternatives for organic farming and health care\u2014A review","volume":"14","author":"Shahrajabian","year":"2020","journal-title":"Aust. 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