Rhubarb: An Underexplored Source of Bioactive Compounds and Functional Food Applications

Abstract:

Himalayan rhubarb or Indian rhubarb is wild plant species belongs to the Polygonaceae family, grown in the temperate and subtropical regions of Asia continent. In India, it is found in Himachal Pradesh, Jammu and Kashmir, Himachal Pradesh, Uttarakhand and trans-Himalayan Ladakh region. It is locally known as ‘Lachhu’ or ‘Chu-rtsa’ in Ladakh and is an underexplored nutrient rich plant. Rhubarb plants are rich in bioactive compounds which contribute to a broad spectrum of their biological activities which includes anthraquinones, anthrones, stilbenes, tannins, polysaccharides, antioxidant, polyphenol etc. It provides health benefits such as such as, antiseptic, antidiabetic, antiviral, antimicrobial, antitumor, anti-inflammatory, liver stimulant, nephroprotective, purgative, stomachic, anti-cancerous, and tonic. Rhubarb has wide application in cosmetics, pharmaceutical and food industry. It is eaten freshly, as a vegetable and use in a variety of cakes, sauces, jellies, bread, juices, wines, ice cream, yogurt and other value-added products. Rhubarb has immense potential in the sustainable socio-economic development and nutritional security. Novel processing, eco-friendly technologies, value addition and awareness about nutritional value have an opportunity to enhance the livelihood of the locals, can improve the marketability of products and boost the economy.