Both leaves and flowers of Allium roseum possess antioxidative activity.
They gave very good results with IC50 values of 3.08 ± 0.108mg/mL and 1.01 ± 0.032 mg/mL respectively,and showed high FRAP (ferric reducing / antioxidant power) (8.12 ± 0.414 μmol/g and 6.60 ± 0.192 μmol/g, respectively), while the flower bulblets exhibited lower results and the bulbs and bulblets exhibited even lower data in both assays (Tables 7-9) (Nencini et al., 2007).
A correlation between the phenolic contents and the antioxidant activity was found.
The antioxidant activity and free-radical scavenging activities of Allium roseum and Allium subhirsutum have been studied by Štajner et al. (2008c). They found that the total antioxidant activity of the enzyme was highest in the leaves of Allium roseum.
Among the investigated organs, the leaves exhibited the highest antioxidant activity.
The high scavenging activity was also observed in the leaves of Allium roseum (Štajner et al., 2008c).
Also, the studies of Najjaa et al. (2011b) and Nencini et al. (2011) confirmed the antioxidant activity of the plant.
The antimicrobial activity of the proteinic extracts of has been proved; and the potential use of the plant as condiment and preservative in the food industry was suggested (Najjaa et al., 2009).
Extracts of Allium roseum var. odoratissimum had an antibacterial activity at different levels against strains reported as causal agents of food-borne diseases (Najjaa et al., 2007).
Bulb extracts of Alllium roseum showed high affinity for dopaminergic (D2) receptor, involved in regulating blood pressure (Nencini et al., 2010b).
Both Allium roseum (Omoloso and Vagi, 2001) and Allium roseum var. odoratissmum (Najjaa et al., 2011c) showed a wide spectrum of antimicrobial activities against Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Escherichia coli and Pseudomonas aeruginosa.