Bioactive phytochemicals and health-promoting effects of green onion (Allium fistulosum L.): a scoping review

Abstract As interest in health functional foods increases, research on plant-derived bioactive raw materials has expanded. Among Allium species, Allium fistulosum L. (green onion) remains relatively underexplored compared with Allium sativum L. (garlic), despite its historical prominence in East Asian food cultures and traditional medicine. Specifically, the Donguibogam —a traditional Korean medical text—records the therapeutic efficacy of its bulb, referred to as “Chongbaek.” This scoping review aimed to summarize the reported biological mechanisms, health effects, and bioactive components of A. fistulosum, highlighting its cultural and medicinal value. The literature searches were conducted using three electronic databases—PubMed, MEDLINE, and Web of Science—to identify articles published from January 2005 to June 2025, in accordance with the PRISMA-ScR guidelines. A total of 22 studies met the inclusion criteria, evaluating various plant parts—including leaves, leaf sheath (stem), bulbs, roots, and seeds—comprehensively utilized in Asian culinary practices. fistulosum. The available evidence indicates that A. fistulosum is associated with biological activities related to immune modulation (regulation of cytokine signaling and activation of antioxidant enzymes), metabolic regulation (improvement in serum lipid and glucose levels), and bone growth (activation of growth factors). The major bioactive constituents identified across studies include organosulfur compounds (alliin, allicin, and L-alliin), polyphenols (ferulic acid, quercetin, isoquercitrin, kaempferol, rutin, coumaric acid, and anthocyanins), and steroidal glycosides (saponins). This scoping review provides a structured synthesis of the current evidence base, scientifically validating the traditional ethnic uses of A. fistulosum and informing its future development as a health functional food ingredient or pharmaceutical material.