Properties of rhubarb to improve, slim, and beautify the skin

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Rhubarb is a plant whose stems are red, pink, and light green and has a texture similar to celery stems and a sour taste. This plant usually grows in mountains and places with low temperatures and is rich in nutrients and vitamins, and has few calories. Rhubarb has many benefits and helps treat many diseases and problems.

Constipation treatment

Rhubarb is a natural laxative and can be used to treat constipation. This plant has ginsenosides which act as a stimulant laxative and contain a lot of fiber that can strengthen the health of the digestive system.

Strengthen your bones

Vitamin K is also essential for bone formation. Rhubarb contains a sufficient amount of vitamin K, which can play a role in bone metabolism and prevent osteoporosis. This plant is a good source of calcium and is essential for bone health and reduces bone fractures.

Promote brain health

Vitamin K in this plant limits nerve damage to the brain and helps prevent Alzheimer’s, and can help treat inflammation of the brain and prevent Alzheimer’s, stroke, and sclerosis.

Slimming and weight loss

A rhubarb is a good option for weight loss because it has no fat and 100 grams has only 21 calories. Rhubarb is rich in fiber; fiber consumption is significant in overweight people and helps reduce appetite, and will feel full for a longer time. The compounds in this plant can help increase metabolism and increase fat burning. This plant also contains catechins, a similar compound found in green tea, and the same beneficial properties. Catechins increase metabolism and also help burn body fat and lose weight.

Fight cancer

Regular consumption of this plant fights cancer cells and prevents oxidative stress. Animal studies have shown that fescue, the chemical in rhubarb that forms the color of the stem, can kill 50% of cancer cells in 48 hours. To neutralize free radicals in the body, which inactivate the body’s cells and cause oxidative stress in the body organs, it is better to use foods containing vitamin A and vitamin C, such as rhubarb. It is also a natural source of beta-carotene and other polyphenolic compounds such as zeaxanthin and lutein, which fight the causes of oral cancer and lung cancer. The anti-cancer properties of this plant are significantly increased during cooking.

Protect your heart

As a good source of fiber, rhubarb lowers cholesterol levels; eating the stem of this plant reduces bad cholesterol by up to 9%. Other studies on the active ingredients say that these compounds protect the arteries against damage that leads to cardiovascular disease. Some sources say that this plant can also lower blood pressure and help protect the heart.

Treatment of diabetes

Some research has shown that the compounds in rhubarb stems can help improve blood sugar levels and even lower cholesterol. An active ingredient called pentosan is good for diabetes, so people with diabetes can add rhubarb to their diet to stabilize their blood sugar.

Improve vision

Consumption of this plant strengthens eyesight because it contains lutein and vitamin C, which help improve vision. Red rhubarb species have significant amounts of polyphenolic flavonoids such as zeaxanthin, beta-carotene, and lutein, converted to vitamin A in the human body. Therefore, regular consumption of the stems of this red plant helps to increase vision and delay various eye diseases.

Kidney health

Studies show that rhubarb can improve the therapeutic effects in stages 3 and 4 in treating chronic kidney disease. This plant contains some oxalic acid and oxalate compounds harmful to kidney stones, and its formation is slow.

Treatment of menopausal symptoms

Menopausal women experience severe physical and emotional symptoms such as heavy night sweats and hot flashes, and the risk of osteoporosis increases during this period. Rhubarb is high in calcium and can help reduce some of these menopausal symptoms. Studies also show that this plant contains phytoestrogens and can treat the symptoms of menopause and hot flashes.

Eliminate wrinkles and delay skin aging

Premature aging, which is usually accompanied by brown spots on the skin and wrinkles on the face. Regular consumption of this plant due to vitamin A and natural antioxidants helps neutralize free radicals and delays the signs of aging, such as wrinkles. Consumption of this plant also prevents free radical damage to the skin.

This plant is an antibacterial and antifungal substance and helps protect your skin against various infections. To use the properties of raw rhubarb, you can take out the rhubarb stem gel and apply it to your face. After 15, wash your face with cold water. Repeat this mask every morning.

Hair coloring

Rhubarb root contains a lot of oxalic acids, which gives the hair light brown or blond. The presence of oxalic acid prolongs hair color and does not damage the scalp.

To color your hair with this plant, add about three tablespoons of powdered rhubarb root to two cups of water and boil for 15 minutes and leave overnight. Purify the resulting solution in the morning, pour it on your hair, and see its excellent hair color.

Elimination of genetic disorders of the liver

Neonatal hepatitis syndrome is a rare genetic disorder that causes bile to be secreted into the liver of infants. This plant is about 89% effective in reducing jaundice and yellow spots on the skin, which indicates the predominance of bile.

Cholesterol-lowering

Regular consumption of rhubarb can effectively increase the level of good cholesterol (HDL) in the body and reduce the accumulation of cholesterol. Rhubarb stems contain large amounts of fiber and galvanic ester, an anti-cholesterol chemical, so including this plant in the diet helps control cholesterol levels.

Reduce pancreatitis

People with severe pancreatitis can use Chinese rhubarb powder with a special diet to reduce inflammation throughout the body and damage the liver and kidneys.

Treatment of gastrointestinal ulcers

This plant contains a significant amount of fiber that prevents gastrointestinal diseases. Consumption of fiber can accelerate the treatment of constipation and help eliminate various digestive disorders and neutralize its causes, such as those that cause colon cancer. This nutrient also helps to defecate properly and prevent stomach cramps. However, in case of digestive problems, it is better to consult a doctor first.

Postoperative recovery

This plant helps people who have had gallbladder surgery to function better and faster and reduce hospital stay length.

Help blood circulation

This plant contains large amounts of minerals such as iron and copper. Consumption of these minerals helps the growth of red blood cells and increases oxygen supply in the body. Rhubarb helps blood circulation but can not be a substitute for medicine.

Reduce fungal infections

Fungi live in soil and plants, as well as on many internal surfaces and human skin. Regular consumption of rhubarb reduces the risk of fungal infections in people.

Improve mental function

Rhubarb improves memory and is especially important for preventing diseases and problems related to aging and maintaining mental health. Rhubarb is rich in vitamin K and can have a significant effect on maintaining the health of brain cells and significantly ensure brain health. Vitamin K is essential for stimulating cognitive activity and thus helping mental health.

Prevent Alzheimer’s

Rhubarb juice contains vitamin K, which is essential for brain growth. Vitamin K is necessary for preventing nerve damage to the brain. One hundred grams of fresh rhubarb stalks provide 29.3 micrograms of vitamin K, about 24% of the RDA. Regular use of rhubarb stem and drinking rhubarb juice increases memory and delays dementia.

Cleansing the body

Rhubarb is rich in fiber and has exceptional laxative properties. It makes this plant an excellent detoxifier.

Strengthen the immune system

Vitamin C is an antioxidant that protects your body against small and large diseases. This plant is a good source of vitamin C. This vitamin plays a vital role in strengthening the immune system and is also rich in essential antioxidants such as anthocyanins and proanthocyanidins, which effectively protect the body against disease.

Increase the health of blood vessels

To maintain the normal function of blood vessels, you should take 60 mg of vitamin C daily. This vitamin is essential for the synthesis of collagen, a key element in the synthesis, maintenance, and repair of blood vessels. You can get 17% of the RDA of this vitamin just by eating rhubarb once.

Decreased blood concentration

Increased blood concentration causes blood clots and stroke, deep vein thrombosis, and other cardiovascular disorders. This plant lowers blood levels by protecting the body against such health problems.

low blood pressure

Eat fresh rhubarb daily to control your blood pressure. This plant lowers high blood pressure and protects you against cardiovascular disease.

Healthier bones and teeth

Rhubarb is rich in calcium and vitamin K, which helps keep your bones and teeth healthy and strong.

It is very suitable for pregnant and lactating women

Pregnant women need 450 mg of choline daily and lactating women about 550 mg. The stem of this plant contains 3.1 grams of choline and is a good source of iron, calcium, magnesium, vitamin C, B vitamins, and folate. Choline plays a crucial role in determining the health of the fetal brain, but pregnant women should not overuse rhubarb as it may cause uterine contractions.

Rhubarb habitude :

The habitude of rhubarb in traditional medicine is cold. This plant is rich in antioxidants, flavonoids, vitamin A, vitamin C, vitamin K, potassium, magnesium, manganese, and calcium.

Side effects of rhubarb:

As always, after discussing the benefits and properties, we will discuss the side effects and make some serious points about rhubarb, including:

stomach upset

Rhubarb may cause stomach upset, nausea, vomiting, or diarrhea. Increasing the duration of diarrhea may increase the risk of dehydration. If stomach upset or diarrhea persists for more than two or three days, talk to your doctor.

Uterine contractions

Excessive consumption of this plant in pregnant women may cause uterine contractions. Consumption of rhubarb by breastfeeding mothers may also cause diarrhea in infants.

Increased hormonal problems

People with hormonal sensitivity problems such as ovarian cancer or uterine cysts should not consume rhubarb because it has estrogen-like effects on the body.

Kidney damage

Rhubarb has many oxalic acids; high consumption can damage the digestive system and kidneys and prevent the absorption of calcium and magnesium. Of course, this amount of oxalic acid is obtained from a few kilograms of rhubarb, so a balanced consumption of this plant is not dangerous. The stems of this plant are high in oxalic acid; high calcium oxalate can cause hyperoxaluria. Hyperoxaluria is an acute disease that occurs with the accumulation of calcium oxalate crystals in some organs. These crystals can cause kidney stones and eventually lead to kidney failure.

Allergic reactions

This plant is an excellent source of nutrients such as vitamins, minerals, antioxidants, and polyphenols, and the presence of these compounds makes it very useful for our body. Rhubarb also has benefits that not everyone can benefit from, as some people may be allergic to rhubarb, and you should avoid this plant as much as possible. Some allergic reactions may include swelling of the tongue and lips, itching, and pimples.

Rhubarb Drug Interactions:

Rhubarb may interfere with the ability to absorb oral medications. If you take this plant, if you take it with digoxin, diuretics, or corticosteroids, you may be deficient in potassium. Avoid warfarin or other blood-thinning drugs, as combining the two may increase the risk of bleeding. Also, do not take laxatives or other medicines that may damage the kidneys, such as ibuprofen, naproxen, and cyclosporine.

Uses and how to use rhubarb:

Choose younger, tastier rhubarb and sharper, smoother, more precise, and smaller stems.

Rhubarb stalks are used raw and cooked to make cakes, syrups, pickles, jams, compotes, juices, rhubarb pilaf, and rhubarb tea.

Rhubarb has a sour taste due to its high content of malic acid. Growing this plant in the dark reduces the acidity and increases the fragility of a type of rhubarb that grows in spring and late winter.

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