Rhubarb, genus Rheum, is a perennial plant of the Polygonaceae family. Already used as a remedy in China in 2700 BC, we now know that rhubarb has purifying properties, a protective action on the liver, a digestive effect thanks to its action on the secretion of gastric juices and bile, laxative properties, it provides vitamins, including A, group B, C, E, K, J and mineral salts, such as calcium, potassium, magnesium, iron, phosphorus, manganese, zinc, copper. The stalks are used as a culinary ingredient and are appreciated for the tonic and digestive effect, they are a fat burning food and, in addition to this, are also able to control the sense of hunger and contribute to the elimination of the bad LDL cholesterol. The leaves can be used, too. However, the leaves of rhubarb must be consumed with moderation because are rich in oxalic acid, which, if taken for long periods, can cause kidney stones. The rhizome is instead used in herbal medicine to obtain preparations, which can be used for herbal teas, mother tincture or capsules, in order to improve the digestive and intestinal functions, against constipation, to protect and purifying the liver, to treat diseases of the liver. You should not exceed the dose, because the risk is to get a very powerful laxative effect resulting in irritation of the mucous membrane, so the advice is to always follow the dosage suggested by your herbalist. The rhubarb extract can also be applied to soothe menstrual cramps and against dysmenorrhea, as evidenced by a study conducted by Bangalore University and published in the Journal of Complementary and Integrative Medicine. Do not use during pregnancy and breastfeeding or in small children.
Vitamins and mineral salts, digestive and purifying properties, protection for the liver, laxative, fat burning food, ideal in case of overweight, remedy in case of dysmenorrhea and menstrual pain.