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Originating from North-West China and Tibet, rhubarb has been used in medicine for more than 2000 years. Rhubarb occurs in commerce under various names; Russian, Turkey, East Indian and Chinese. The preparations used in medicine are the powdered root, fluid-extract, tincture, syrup, infusion, and solution. The rhubarb grown for cooking and eating is usually R. rhabarbarum. It is used as a purgative and liver cleanser. Constituents Anthraquinones, tannins, calcium oxalate, resins, Pharoetin, minerals Character Chinese herbal medicine regards it as bitter, cold and dry Action It traditionally acts as an astringent, tonic, purgative, laxative, digestive remedy and has antibacterial properties Application Tincture Traditionally 5 – 10 drops can be used as an astringent for diarrhoea. A slightly higher dose of 1ml can act as a good liver stimulant and gentle laxative. Use increasing doses 0.5 – 2ml to prevent griping. It can be used with fennel and mint. Decoction 0.5g can be used in diarrhoea, while 3g of the root can be effective for chronic constipation or period cramps. Wash The root is antibacterial and astringent and can be used for boils and skin diseases. Cautions Avoid in pregnancy as it is a strong purgative. As rhubarb contains oxalates it is best avoided in gout and arthritis. Do not use the leaves as they are potentially toxic.
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