Rhubarb is a common vegetable in North America and Europe, often used in desserts and beverages. It is highly nutritious, possesses cancer-fighting properties, and protects the kidneys, liver, and heart.
Rhubarb contains essential nutrients such as vitamin K1 and minerals. It offers numerous health benefits, including the following.
1. Protects the Kidneys
According to the International Society of Nephrology, more than 850 million people worldwide suffer from some form of kidney disease. Hence, rhubarb’s role in preventing kidney disease and protecting the kidneys is particularly significant.A 2023 meta-analysis published in Frontiers in Pharmacology analyzed 34 peer-reviewed articles that included 2,786 patients with chronic renal failure. By comparing multiple medical indicators between the treatment and control groups, researchers found that rhubarb (derived from its dried roots and rhizomes) has a therapeutic effect on chronic renal failure. The total effective rate of rhubarb or a traditional Chinese medicine (TCM) compound containing rhubarb in improving symptoms of chronic renal failure was 4.14 times higher in the treatment group than in the control group.
A review published in Biomedicine & Pharmacotherapy in 2023 indicated that the appropriate use of medicinal rhubarb can provide a nephroprotective effect, shielding the kidneys from fibrosis, oxidation, and inflammation while regulating renal cell turnover and death in animal and cell studies.
The review suggested that rhubarb can prevent and treat chronic kidney disease and improve renal dysfunction mainly due to its rich content of anthraquinone compounds. These increase the levels of antioxidants and anti-inflammatory substances in rat studies, thereby reducing the damage caused by oxidative stress and inflammation to renal cells.
However, the review’s authors also noted a “two-way” effect of protection and damage. When rhubarb is misused, it can actually harm the kidneys via the same pathways.
“On the one hand, the dose is a crucial factor in the nephrotoxicity of Rhubarb. Low doses are nephroprotective, whereas high doses may cause toxicity,” they wrote. “On the other hand, some physiological and pathological factors of patients, such as their age and gender, are also closely associated with the nephrotoxicity of Rhubarb.”
Therefore, it’s critical to consult a qualified health care provider before supplementing high doses of rhubarb.
2. Inhibits Cancer
Compounds found in rhubarb, such as emodin and chrysophanol, have been proven to inhibit or kill various types of cancer cells. A review published in Biomolecules in 2019 indicated that chrysophanol exhibited anti-cancer activity against non-small cell lung cancer, ovarian cancer, melanoma, central nervous system tumors, and colon cancer in human cell lines. Additionally, chrysophanol can trigger an inflammatory response targeting tumor cells, promoting tumor necrosis.Another study on human pancreatic cancer cells found that the higher the dose of emodin, the stronger its inhibitory effect on cancer cells. With an appropriate increase in the emodin dose, the inhibition rate of pancreatic cancer cell growth can reach 65.2 percent, accompanied by significant morphological changes in the cancer cells.
3. Protects the Liver
A study published in Frontiers in Pharmacology in 2023 found that anthraquinone in rhubarb can treat liver fibrosis induced by acute liver injury. When rats with acute liver injury were administered rhubarb anthraquinone, several of their biochemical indicators approached normal levels as the dosage increased. The study suggested that rhubarb anthraquinone can improve acute liver injury by regulating oxidative stress, inflammation, and fibrosis disorders.4. Supports Cardiovascular Health
An older study showed that rhubarb helps lower total cholesterol levels, particularly low-density lipoprotein (LDL) cholesterol, or “bad” cholesterol, thereby reducing the risk of ischemic heart disease. This benefit is mainly attributed to the high dietary fiber content in rhubarb stalks.A recent study showed that stilbene compounds in rhubarb, such as resveratrol, exhibit anti-hyperlipidemic effects. It suggested that rhubarb-derived extracts play an important role in preventing cardiovascular diseases and obesity.
In addition to anthraquinone compounds, vitamin K in rhubarb has been found to help prevent chronic inflammatory processes such as vascular calcification, contributing to the prevention of cardiovascular diseases.
5. Protects the Central Nervous System
Animal studies, such as one on rats published in Metabolites, have found that anthraquinone compounds in rhubarb offer anti-inflammatory, antioxidant, and immune-regulating benefits while exerting significant effects on central nervous system disorders, such as ischemic stroke, traumatic brain injury, and Alzheimer’s disease.An animal study demonstrated that rhubarb’s aqueous extract improved neurological function, reduced cerebral tissue death and brain edema, increased regional cerebral blood flow, and reversed pathological damage to brain tissue in rats with ischemic stroke. The study suggests that rhubarb may participate in regulating amino acid and energy metabolism, exerting its anti-ischemic stroke effects through the regulation of gut bacteria and metabolic pathways.
Medicinal Value of Rhubarb
Rhubarb has been used in TCM for more than 2,000 years. It offers various medicinal benefits, including stopping bleeding, promoting blood circulation, detoxifying, dispersing blood stasis, and relieving constipation.In a clinical trial published in the International Journal of Molecular Sciences in 2022, researchers used rhubarb extract to treat constipation in 42 healthy middle-aged participants. The results showed that after supplementing with rhubarb extract, the participants experienced an improvement in bowel frequency and stool consistency.
Different Ways to Eat Rhubarb
Unlike medicinal rhubarb, which uses the root or rhizome, culinary rhubarb only uses the stalks. Eating rhubarb can offer many health benefits. However, the American Cancer Society warns against eating rhubarb leaves due to their high oxalic acid content, which can cause severe vomiting and even be fatal if consumed in large amounts.Rhubarb, known for its tartness, vibrant color, and unique aroma, is commonly used in desserts. In addition to being a staple ingredient in fruit pies, chopped rhubarb can be cooked with a bit of lemon juice and sugar to make a compote, which can be served on cakes, plain yogurt, oatmeal, or cheese. It can also replace other fruits in whole-grain muffins, adding ginger or cinnamon for extra flavor and nutrition.
Additionally, rhubarb is perfect for making beverages. As summer approaches, you can prepare this refreshing drink for the whole family.
Recipe: Rhubarb Orange Refresher
Ingredients:- 3 cups fresh rhubarb, sliced
- 1 cup strawberries, sliced
- 4 cups cold water
- 1 cup orange juice
- A few mint sprigs
- Combine the rhubarb and water in a stainless steel pot. Cover and bring to a boil, then simmer over low heat for 15 minutes. Remove the pot from heat and let it sit for 10 minutes.
- Strain the rhubarb mixture, pressing gently on the rhubarb with the back of a wooden spoon to extract the liquid. Pour the resulting liquid (about 4 cups) into a jar or glass container and let it cool to room temperature. Cover with a lid and refrigerate for around 2 days.
- Measure 3 cups of the rhubarb liquid. Pour 1/2 cup into a pitcher, add strawberry slices, and mix well. Then, pour in the remaining rhubarb liquid and 1 cup of orange juice. Divide the mixture among 4 tall glasses filled with ice cubes and garnish with mint sprigs. If desired, sweeten with sugar, agave syrup, honey, or other sweeteners.
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