An extract of the best studies on the properties, intake, effects and chemical composition of the leek.

Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology.
Strati IF, Kostomitsopoulos G, Lytras F, Zoumpoulakis P, Proestos C, Sinanoglou VJ.
Foods. 2018 Oct 2;7(10). pii: E162. doi: 10.3390/foods7100162.

Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (Allium sativum L.), elephant garlic (Allium ampeloprasum L.) and onion (Allium cepa L.).
Kim S, Kim DB, Jin W, Park J, Yoon W, Lee Y, Kim S, Lee S, Kim S, Lee OH, Shin D, Yoo M.
Nat Prod Res. 2018 May;32(10):1193-1197. doi: 10.1080/14786419.2017.1323211.

Effects of Persian leek (Allium ampeloprasum) on hepatic lipids and the expression of proinflammatory gene in hamsters fed a high-fat/ high-cholesterol diet.
Fatoorechi V, Rismanchi M, Nasrollahzadeh J.
Avicenna J Phytomed. 2016 Jul-Aug;6(4):418-24.

Topical Allium ampeloprasum subsp Iranicum (Leek) extract cream in patients with symptomatic hemorrhoids: a pilot randomized and controlled clinical trial.
Mosavat SH, Ghahramani L, Sobhani Z, Haghighi ER, Heydari M.
J Evid Based Complementary Altern Med. 2015 Apr;20(2):132-6. doi: 10.1177/2156587214567954.

Structural characterization and gastroprotective property of a novel glucofructan from Allium ampeloprasum var. porrum.
Malafaia CR, da Silva BP, Tinoco LW, Parente JP.
Carbohydr Res. 2015 Jan 30;402:44-9. doi: 10.1016/j.carres.2014.10.022.

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).
Bernaert N, De Loose M, Van Bockstaele E, Van Droogenbroeck B.
J Sci Food Agric. 2014 Apr;94(6):1168-74. doi: 10.1002/jsfa.6389.

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.
Bernaert N, Wouters D, De Vuyst L, De Paepe D, De Clercq H, Van Bockstaele E, De Loose M, Van Droogenbroeck B.
J Sci Food Agric. 2013 Jul;93(9):2146-53. doi: 10.1002/jsfa.6020

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum).
Bernaert N, De Paepe D, Bouten C, De Clercq H, Stewart D, Van Bockstaele E, De Loose M, Van Droogenbroeck B.
Food Chem. 2012 Sep 15;134(2):669-77. doi: 10.1016/j.foodchem.2012.02.159.

A new steroidal saponin with antiinflammatory and antiulcerogenic properties from the bulbs of Allium ampeloprasum var. porrum.
Adão CR, da Silva BP, Parente JP.
Fitoterapia. 2011 Dec;82(8):1175-80. doi: 10.1016/j.fitote.2011.08.003.