Medicinal and useful properties of rhubarb
Unfortunately, this medicinal plant can be found in the areas in small numbers.
Only one, two shrub, usually growing anywhere near the fence, not much to interfere.
Popular, they come in the early spring, particularly children, because of the delicious stalks.
Medicinal properties of rhubarb are known from herbalists that have existed for many centuries before our era.
In medicine of Tibet, Central China, tinctures, decoctions from stems and roots had an important place in the treatment of intestinal diseases, digestive system and other diseases in humans.
Drugs rhubarb in many countries are official and are appointed for certain diseases. As vegetable crops rhubarb began to be grown only in the XV century in Western Europe in the XVIII in Russia.
The beneficial properties of rhubarb
The plant has in its composition a very important and necessary natural chemical compounds. If they are different in root, stem and leaves of plants.
It is necessary to consider correctly using them in nutrition of different age people.
In addition to 10% of sugars, up to 1.0% protein, 3% of soluble pectin, vitamins «C» in the petioles up to 30 milligrams, «G» 80 mg, 1 mg of carotene, rhubarb has a unique composition of organic acids. Among them special place is occupied by malic, oxalic, citric acid.
At the same time in the roots of plants contain a high percentage of glycosides, providing an astringent and antiseptic effect. The oxalic acid content is more in leaves and growing stems in summer.
It was at this time the rhubarb is not recommended to eat, especially children and the elderly. So vegetable varieties of rhubarb are used fresh and harvested in the winter, only at a young age in the early spring, when the leaves have not fully opened, and the stalk formed a deep groove.
To neutralize the effect of oxalic acid, which has the ability to rid the body of calcium, can be only partially eating dairy products.
But all’s fair by eating rhubarb in large quantities.
Medicinal properties of rhubarb
The unique ratio of mineral substances that are contained in the rhubarb, makes it valuable in the prevention of lack of vitamins in the early spring.
Only honeysuckle, early varieties of strawberry can be part of it as supporting human food after the winter period.
However, he not only enriches the body with vitamins, but its dietary properties have a good effect on the digestion, regulate blood circulation and water balance in the human body.
The juice from young petioles of rhubarb together with a carrot or any fruit juice stimulates peristalsis. This is useful for the prevention of heart disease.
Bioactive substances contained in the stalks, reduce the risk of stroke. A high content of vitamin C, which helps fight against infectious and catarrhal diseases of the body.
Strong and healthy sleep, stability of the nervous system is provided by a high content of iron and magnesium, it’s got rhubarb is higher than that of apples.
The roots of plants, fresh and harvested for future use, it is used to prepare infusions for the treatment of gastric diseases.
In small doses they are used to eliminate diarrhea, bloating, flatulence. Large doses is prescribed as a laxative drug constipation.
A contraindication is a tendency to bleeding and inflammation of the bladder and kidneys. In any case
apply for therapeutic purposes, it must, after consultation with the doctor, like any other plant.
And rhubarb root has long been valued for their ability to give a gorgeous Golden color when coloring hair.
Natural, affordable and very effective colorant can be grown in their area. And that’s not counting all the other useful properties of this in vain forgotten plants.