Rhubarb (Rheum officinale) is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial, and its root and underground stem have been used in traditional medicine for centuries. Rhubarb is used primarily for digestive complaints including constipation, diarrhea, heartburn, stomach pain, gastrointestinal (GI) bleeding, and preparation for certain GI diagnostic procedures.
Research shows that Rhubarb root may benefit:
- Weight loss
- Lower cholesterol levels
- Kidney function
- Gum disease