The Health Benefits and Edible Properties of Leek

Leek is one the main vegetable which can promote good health and serves as a primary defense mechanism against different diseases. Leek (Allium ampeloprasum) is a robust, winter-hardy biennial plant which does not form a hard bulb like garlic or onion, and they are grown for their thick and long white stem. One of the most important herbal food which is very common in Iran is persian leek. The keywords of medicinal properties, traditional medicine, leek, health benefits, flavones, flavonol, and tannin were searched in Scopus, PubMed and Google Scholar. Leek is rich in different bioactive components such as sulphuric components and flavonoids, and saponin with a variety of biological characteristics such as antihypertensive, antimicrobial, antidiabetic, antihyperlipidemic, anticarcinogenic and antiatherosclerotic effects. One of the most important flavonoids aglycone in leek is kaempferol. The aim of this manuscript is to introduce and survey the most important pharmacological benefits of leek. Nutrition therapy with application of leek on the basis of traditional and modern science can be an approprate choice at treating common diseases.