A concentrate of dietary fibre for intestinal well-being
Rhubarb or Rheum officinale belongs to the Polygonaceae family. Nowadays the majority of rhubarbs come from China, Siberia, Mongolia and Russia. Earliest records date back to 2700 BC in China, where its roots were highly prized. The edible part of the rhubarb plant is the petiole or leafstalk, which is traditionally used to make jams. The most commonly used part of the plant is the root for its beneficial effects on intestinal function. Its antioxidant action also helps to protect against free radicals and to support the digestion and purification of the body. (All these actions are acknowledged when taken in a dose of 0.12g to 0.36 g).