ReviewFood science and biotechnology2026
Active ingredients, nutrition values and health-promoting effects of aboveground parts of rhubarb: a review.
Review in Food science and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Rhubarb as a Potential Component of an Anti-Inflammatory Diet.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.