Main functions of Qinghai rhubarb

Qinghai rhubarb is an excellent variety of rhubarb in China. Its production history is long, and it is well-known at home and abroad for its good quality, high yield and good curative effect. The maximum annual export volume is 500,000 kg. Historically, Xining has long been a distribution center for rhubarb in Qinghai Province, so Qinghai rhubarb is also called "Xining rhubarb".

Rhubarb is a very important traditional Chinese medicine, and it is also a commonly used medicine in Tibetan medicine and Mongolian medicine. Rhubarb is used as medicine by its rhizome, which is plump and radish-shaped, with brown surface and yellow inside, hence the name "Rhubarb". Rhubarb tastes bitter and cold, and its medicinal properties are fierce, so it is known as the "general". Rhubarb contains two opposite ingredients? Glycosides and tannins of anthraquinone derivatives and related substances. The former can stimulate intestinal peristalsis and cause diarrhea, while the latter has astringent effect and can stop diarrhea. Raw food, large amount and short frying have diarrhea performance, while processed food, small amount and long frying have weakened diarrhea performance and antidiarrheal performance. Pharmacological experiments show that rhubarb has the effects of clearing away heat and toxic materials, resisting bacteria and diminishing inflammation, purging fire and cooling blood, promoting gallbladder function and relieving jaundice, removing blood stasis and lowering blood pressure, and stopping bleeding.