Antioxidant activity of organic sulfides from fresh Allium macrostemon Bunge and their protective effects against oxidative stress in Caenorhabditis elegans.

Long‐stamen chive (Allium macrostemon Bunge; AMB), which is prevalent in the Wuling Mountain area of China, is a characteristic food of the nation. In the study, we evaluated the as‐yet‐unknown nutritional value and antioxidant activity of fresh AMB. The free amino acid content, volatile components, and free radical‐scavenging capacity of isolated organic sulfides were analyzed to evaluate the qualitative and physiological properties of fresh AMB. The plant was found to be rich in free essential amino acids and contain multiple flavor‐imparting amino acids. The organic sulfides showed an apparent free radical‐scavenging activity in vitro. Furthermore, these sulfides alleviated oxidative stress in Caenorhabditis elegans. Notably, the organic sulfides isolated from AMB enhanced the activities of superoxide dismutase, catalase, and glutathione peroxidase; improved motility; and extended the lifespan in oxidative stress‐affected nematodes. In conclusion, our study indicates that AMB is a nutritious vegetable with potential to be developed as a functional food. Practical applications: Long‐stamen chive is a wild edible vegetable belonging to the genus Allium (A. macrostemon Bunge; AMB). However, its quality and physiological properties have not been comprehensively investigated. Herein, we analyzed the free amino acid content, composition of volatile compounds, and potential antioxidative properties of AMB. Our results indicated that AMB is rich in essential amino acids, making it a highly nutritious food. Further analysis indicated that AMB contains a high proportion of organic sulfides, which have been previously been shown to have antioxidative properties. Together, our findings indicate that AMB contains important bioactive components and can be developed as a functional food or health supplement. Furthermore, our findings will enhance public awareness regarding this wild resource and provide new directions for the research and development of natural products derived from it. [ABSTRACT FROM AUTHOR]