Active ingredients, nutrition values and health-promoting effects of aboveground parts of rhubarb: a review
文献类型： 外文期刊
第一作者： Wang, Pengwang
作者： Wang, Pengwang;Liu, Zheng;An, Lingzhuo;Zhang, Luyao;Li, Xia;Gao, Wenyuan;Ma, Bin;Guo, Lanping
作者机构：
关键词： Rhubarb; Nutritious food; Functional activity; Health-promoting value; Food additive
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）
ISSN： 1226-7708
年卷期： 2025 年
页码：
收录情况： SCI
摘要： Rhubarb is cultivated on a global scale, yet stems and leaves that make up about half of the entire plant are always discarded. The development of the aboveground part into health food or other additives represents a potential avenue for increasing farmers' income while reducing agricultural waste. Meanwhile, this part is rich in active ingredients and nutrients. Nutrients represented by calcium, potassium and dietary fiber content are even better than apples, carrots and some other common fruits and vegetables. In addition, the anthraquinone, phenolic acid and fiber contained can effectively improve the gastrointestinal function, and have anti-inflammatory, fat reduction, anti-diabetes and other functions. Consequently, it also possesses some health-promoting value. This paper mainly presents a review of the active components, functional characteristics, nutrient value, application aspects and safety of the aboveground parts of rhubarb as food and also offers a prediction of its future prospects.
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