Rhubarb is a perennial herb, and the stalks are sometimes consumed as food. In Traditional Chinese Medicine (TCM), the rhizome and root are use to treat gastrointestinal and liver diseases. It is also used in herbal formulas such as Ma Zi Ren Wan. In lab animals, compounds in rhubarb called anthraquinones reduced pain, inflammation, and some tumors.
Studies in humans are limited, but suggest rhubarb can improve feeding tolerance and relieve gastrointestinal dysfunction in very ill patients. It may also reduce excess blood levels of pancreatic enzymes and pancreatitis events caused by some procedures. Other initial studies suggest it can treat mouth sores or help reduce radiation side effects. Additional studies are needed to determine safety and effectiveness.
Rhubarb is considered to be a stimulant laxative. It is also a component of Essiac tea. Patients and physicians should be aware of the potential for additive effects.