Rhubarb (Turkey) Root 100 g, 50 g, 25 g

Rhubarb (Turkey) Root – 100 g ($16.99), 50 g ($10.99), 25 g ($6.99)

Benefits:
Nutrients  Rhubarb is not especially rich in essential nutrients, and its calorie content is low. However, it is a very good source of vitamin K1, providing around 18%  or 24%  of the Daily Value (DV)  in a 3.5-ounce (100-gram) serving depending on whether it’s cooked. Like other fruits and vegetables, it’s also high in fiber, providing similar amounts as oranges, apples, or celery.

A 3.5-ounce (100-gram) serving of cooked rhubarb with added sugar contains:

• Calories: 116
• Carbs: 31.2 grams
• Fiber: 2 grams
• Protein: 0.4 grams
• Vitamin K1: 18% of the DV
• Calcium: 11% of the DV
• Vitamin C: 4% of the DV
• Potassium: 2% of the DV
• Folate: 1% of the DV

Although there are decent amounts of calcium in rhubarb, it’s mainly in the form of the antinutrient calcium oxalate. In this form, your body can’t absorb it efficiently. It is also moderately high in vitamin C, boasting 4% of the DV in a 3.5-ounce (100-gram) serving. Rhubarb is low in calories but high in fiber and key micronutrients like vitamin K, vitamin C and manganese.

One cup (about 122 grams) of diced, raw rhubarb contains the following nutrients:

• 26 calories
• 5.5 grams carbohydrates
• 1.1 grams protein
• 0.2 gram fat
• 2.2 grams fiber
• 35.7 micrograms vitamin K (45 percent DV)
• 9.8 milligrams vitamin C (16 percent DV)
• 0.2 milligram manganese (12 percent DV)
• 105 milligrams calcium (10 percent DV)
• 351 milligrams potassium (10 percent DV)
• 14.6 milligrams magnesium (4 percent DV)

Studies on the health benefits of rhubarb are limited. However, a few studies have examined the effects of isolated rhubarb stalk components, such as its fiber.

Blood Purification, Detox  In TCM, rhubarb root is believed to help “cool” the blood, remove toxins, and improve circulation7. It has been traditionally used to treat conditions like high fever, infections, and abscesses8. The root’s detoxifying properties are linked to its ability to promote the removal of waste from the body, especially through the digestive tract.

Cholesterol  A 2023 review of studies found that resveratrol, emodin, and other chemicals in rhubarb also contribute to its role in regulating lipid metabolism and lowering bad cholesterol levels.

Rhubarb stalks are also a good source of fiber, which may affect your cholesterol. This beneficial effect is not exclusive to rhubarb fiber. Many other fiber sources are equally effective.

Antioxidants  Rhubarb is also a rich source of antioxidants. One 2012 study suggests that its total polyphenol content may be even higher than that of kale. The antioxidants in rhubarb include anthocyanins, which are responsible for its red color and thought to provide health benefits. Rhubarb is also high in proanthocyanidins, also known as condensed tannins. These antioxidants may be responsible for some of the health benefits of fruits, red wine, and cocoa.

Digestion  As a high-fiber food, adding this vegetable to your diet may be an effective way to help ease digestion. A study was conducted on burn patients at the Burn Treatment Center of Shanxi Province at Tisco General Hospital in China to assess how rhubarb could ease abdominal discomfort and promote a healthy and normal digestion process. The study focused on the relief of bloating and stomach discomfort while also promoting regularity. Interestingly enough, researchers concluded that rhubarb could help protect the intestinal wall through the increased secretion of gastrointestinal hormones while providing normal contraction of the muscles that mix the contents of gastrointestinal tract.

Bones  Rhubarb packs a good dose of vitamin K, which plays a central role in bone metabolism and may even offer protection against osteoporosis. This is because vitamin K is required for the carboxylation of osteocalcin, an important protein hormone that is involved in bone formation and bone turnover. According to a review published in Nutrition in Clinical Practice, vitamin K has a “positive effect on bone mineral density and decreases fracture risk.” This means it could be especially important to preventing osteoporosis and bone loss.

Brain Disorders  Rhubarb is a great source of antioxidants, which are powerful compounds that help fight free radical formation to protect and promote better brain health. In vitro research published in Molecular Medicine Reports evaluated the effects of varying concentrations of rhubarb extract on the neuronal damage caused by irradiation. Researchers found that treatment with the extract significantly decreased irradiation-induced inflammation in the brain, demonstrating the protective role of this extract against oxidative stress. This, in turn, could potentially help stave off brain disorders like Alzheimer’s, ALS and stroke, among others.

Free Radicals  Rhubarb is a high-antioxidant food and contains a host of powerful free-radical scavengers like quercetin, which is a powerful antioxidant flavonoid that gives plants its color.

Research was conducted by the Northwest Institute of Plateau Biology at the Chinese Academy of Sciences to study rhubarb seeds. A free radical-scavenging method was used as the marker to evaluate the total antioxidant capability of the extracts. Ten free radical scavengers from extracts of the seeds were screened, five of which were identified and quantitatively analyzed, including epicatechin, myricetin, hyperoside, quercitrin and quercetin. All can be regarded as the major potent antioxidants in rhubarb seeds as they represented most of the total free-radical scavenging activity.

Constipation, Diarrhea  One of the most well-known uses of rhubarb root is as a laxative. The active compounds, mainly anthraquinones, stimulate the muscles in the intestines to promote bowel movements3. This effect typically occurs within 6–10 hours after ingestion. For those suffering from constipation, this root offers a natural and effective solution4.

Example: If you’ve ever experienced bloating or discomfort from irregular digestion, rhubarb root can be a fast-acting remedy. Its ability to relieve constipation is why it’s often included in herbal formulas meant to clear intestinal blockages. Rhubarb is often referred to for its laxative properties, which are used to ease bowel movements and promote regularity. It’s been known to help reduce strain during bowel movements and, in turn, can help ease the pain of hemorrhoids or tears in the skin lining of the anal canal, known as anal fissures.

As an herbal medicine, it can also help treat gastrointestinal discomfort that comes from constipation and diarrhea. This can be done by eating rhubarb, but it’s typically done through medicinal methods, such as tinctures, extracts and powders made from the roots and stalks of the plant. It’s crucial that you review these methods with your doctor, however, since overconsumption can aggravate any ailment.

Inflammation  Rhubarb has long been used in Chinese medicine for its healing properties. It is thought to help promote healthy skin, improve vision and aid in cancer prevention. All of this is due to its antioxidant content and its powerful role as an anti-inflammatory food.

One study out of Guangzhou, China found that rhubarb powder was effective at reducing inflammation and improving the prognosis for patients with systemic inflammatory reaction syndrome (SIRS), a serious condition that sometimes occurs in response to trauma or infection. Another study published in the Pakistan Journal of Pharmaceutical Sciences showed that rhubarb extract helped promote incision healing by reducing inflammation and blocking the growth of bacteria.

Liver, Gallbladder  Research suggests that rhubarb root may help stimulate bile production, which supports liver and gallbladder health9. Its ability to promote bile flow aids in digestion and the breakdown of fats, which is beneficial for those with gallbladder issues or liver congestion.

Anti-Microbial, Anti-Viral  Rhubarb root also possesses anti-microbial properties, making it effective against various bacteria and viruses. Studies have found that it can inhibit the growth of bacteria such as Staphylococcus aureus and viruses like the influenza virus¹⁰.

Botanical Name: Rheum palmatum
English: Rhubarb, Turkish Rhubarb
Also, known as: Akar Kalembak, Chinese Rhubarb, Chuong Diep Dai Hoang, Da Huang. Dai Hoang, Daioh, Daiou, Kot Nam Tao, Rawind, Rhabarberwurzel, Rhabarbarum, Rhubarb, Rhubard De Chine, Rhubarb Root, Turkey Rhubarb, Ta-Huang, Pontischir, Rhapontic, Rhubarbo, Rabarbaro, Chukri, Ravandehindi, Huang-liang, and East Indian Rhubarb, Turkish rhubarb
Habitat: Europe and Middle East
Origin: Turkey
Harvested: Wild or cultivated
Parts Used: Root

General Information:
Rheum Palmatum root, also known as Da Huang, is one of the most common Chinese herbs. According to incomplete statistics, currently, there are more than 800 kinds of compounds in the proprietary Chinese medicines that contain rhubarb. Rheum palmatum is commonly misinterpreted to be one and the same with the familiar Rheum rhubarbarum or garden rhubarb we eat, there are several facets falsifying this assumption Size is the most evident facet differentiating the garden variety, which grows only a few feet in height to the Chinese rhubarb that can produce as high as a six to ten-foot jointed stalk

Rheum Palmatum, as a perennial tall herb, in its natural habitat rhubarb plants usually grow in forest edge near the mountain or grassy slopes, wild or cultivated. The large basal leaves are palmate and somewhat rough with stout fleshy long handle, which is in similar length win the leaf. The soot is thick, of an oval shape, sending off long, tapering branches, externally it in brown, internally a deep yellow color. It has stout rhizomes Stems are erect, about 2m high, hollow, smooth, and hairless. Inflorescence is large panicles, with terminal flowers. Pedicels are slender and with joints in the middle to lower part. Flowers are purplish red or mixed with red purple. Dark brown achene has 3 ridges, wings along the edges hollow top, and heart-shaped base.

Warning: The leaves of this plant are poisonous and should not be taken internally.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and leaves the rest of the herb behind. What is extracted may also be concentrated. What is not extracted remains in the solid material and is disposed of. This solid material contains part of the overall benefit that the plant provides.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use
It is common that 10g of a fresh herb = 1g when dehydrated.
Recommended daily amount: 1 -2 tsp of rhubarb root (1-3 g)/use, up to 3 times/day. This can be added to food, drink or to make tea.