Description

Rhubarb (also named Rhei or Dahuang), one of the most ancient and important herbs in traditional Chinese medicine (TCM), belongs to the Rheum L. genus from the Polygonaceae family, and its application can be traced back to 270 BC in “Shen Nong Ben Cao Jing”. Rhubarb has long been used as an antibacterial, anti-inflammatory, anti-fibrotic and anticancer medicine in China.

• English Name: Chinese Rhubarb
• Urdu Name: ریوند چینی
• Scientific Name: Rheum Officinale

Uses & Health Benefits:

• Rhubarb has long been used as an antibacterial.
• Anti-inflammatory.
• Anti-fibrotic.
• Used as anticancer medicine in China.
• Chinese rhubarb is endemic to China where it is traditionally used as medicines. In herbal medicine, it is the roots of the plant that are used and not the stems or leaves. The leaves are poisonous and should never be eaten or fed to animals.
• The traditional use of the herb has been as a laxative, to relieve constipation and purgative.
• It is also been used in folk medicine as an astringent and to treat stomach tumors. Some of the medical compounds present in the root (not the stems or leaves) of Chinese rhubarb do in fact have multiple applications in medicine. Additionally the root has been used to treat some of the symptoms associated with menopause.
• Chinese rhubarb root has been studied as a source of possible cancer medicines. Because the medicinal root has long been used as a ‘cathartic’ or body cleanser it has also attracted the attention of scientists and physicians looking at how early cancerous or precancerous cysts and tumors might be eradicated.

Note:

The information is for educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

Additional information