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    Home > Biochemistry News > Plant Extracts News > Ingredients and efficacy of rhubarb and cooked rhubarb

    Ingredients and efficacy of rhubarb and cooked rhubarb

    • Last Update: 2020-04-03
    • Source: Internet
    • Author: User
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    2014-02-08 classification: efficacy, chemical composition: Rhubarb made by 0 people's comments, rhubarb ripe is the dry root and rhizome of Rheum palmatum L., Rheum tanguticum maxim.ex baif

    Or Rheum officinale Baill

    Of Polygonaceae

    When rhubarb slices are fried and dried by wine roasting, they are called "rhubarb making"; when rhubarb slices are stewed by wine or wine steaming or steamed to black inside and outside, they are called "cooked rhubarb"

    Rhubarb [chemical composition] mainly contains emodin, rhein, emodin methyl ether, aloe emodin, chrysophanol, sennoside a, B and a large number of tannins

    [determination ingredients] the health food containing rhubarb or cooked rhubarb mainly contains emodin, rhein, emodin methyl ether, aloe emodin and chrysophanol, and emodin or Total Anthraquinone are often used as the marker ingredients

    [main efficacy] it has the functions of diarrhea, defecation, lowering blood fat, protecting liver, cholagogue, hemostasis, etc.
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