Useful and therapeutic properties of rhubarb palmate
Large perennial herb up to 3 m tall.Stem erect, branched at the top.Leaves
large, palmate-lobed with pinnatipartite shares, long-petiolate, stem, sessile.The flowers are small, clustered in dense leafy apical brush.Fruit - triangular winged nutlets.
Rhubarb dlanevidngy in the wild state in the South-East is not found.Cultivated in some collective and state farms, the Ministry of Health.Motherland - Central and East Asia.
From drug to use the rhizomes and roots.Collect rhizomes produced from plants aged 3 to 4 years, mainly in the summer.Raw provyalivayut outdoors, and then finally dried in the dryer.
roots and rhizomes contain tannaglikozidy, which include klyukogallin, tetrarin and antroglyuko-zidy, which include reohrizin and hrizofanein, decays into hrizofanovuyu acid and glucose.Furthermore antraglyukozidov, isolated from a plant in the form of their free aglucones:. Reuemodin, direin, rabarberon, hrizofano-wai acid, etc. fistsion
The leaves and flowers found vitamin C, rutin, and many organic
in scientific medicine preparations from the roots and rhizomes of rhubarb are used for the treatment of certain gastrointestinal diseases: the habitual constipation, intestinal atony, flatulence.The drugs is dose dependent.If you are using low doses found protivoponosnoe astringent action.Large doses also increase peristalsis, mainly of the colon.Medicines tend to rhubarb and antiseptic effect.They can therefore be used in chronic dyspepsia and bowel inflammation.Besides this, rhubarb has a choleretic effect and helps to increase appetite.Administered in the form of powder, dry extract, or aqueous tartaric tinctures, syrup.Included in the choleretic tea.
In folk medicine, rhubarb is used as a laxative for the treatment of catarrh of the stomach with insufficient acidity.At doses of 2-3 times less is used as laxatives protivoponosnoe 10 times less laxative - as a choleretic and when sclerosis.
in Russia grows and is cultivated with decorative purpose and food for more than 20 species of rhubarb.
Young juicy leaves, petioles, contain a lot of potassium salts, oxalic acid, citrine and vitamin C are eaten.Rhubarb matures early - as early as May of his soups, salads, jelly, fruit drinks, pie fillings.