Chinese rhubarb is a highly regarded medicinal plant, known for its health benefits.
Rhubarb is one of the most widely used herbs in Chinese medicine. Rhubarb roots are harvested in the fall from plants that are at least six years old. The roots are then dried for later use. The root is used as an anticholesterolemic, antiseptic, antispasmodic, antitumor, aperient, astringent, cholagogue, demulcent, diuretic, laxative, purgative, stomachic and tonic. Rhubarb roots contain anthraquinones which have a purgative effect, and the tannins and bitters have an an effect that is opposite that of an astringent.
People have further claimed that Rhubarb enhances the appetite when it is taken before meals in small amounts, that it also promotes blood circulation and relieves pain in cases of injury or inflammation, inhibits intestinal infections. and can also reduce autoimmune reactions. The impact of the rhubarb depends on how it is prepared. More recently there have been claims that rhubarb root (Rheum officinale) can be useful in treatment of Hepatitis B.
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