The Study On Comparing Blood Circulation And Long-term Toxicity Of Rhubarb And Stewed Rhubarb

Rhubarb is a clinical traditional Chinese medicine which is frequently used as expelling pathogenic heat loosen the bowels because of its bitter taste and cold quality. Stewed rhubarb eases loosing the bowls and enhance blood circulation effects.Stewed rhubarb and rhubarb focused on different pharmacological effects.and stewed rhubarb eases side effects of rhubarb.This item is supported by the research "The study on normative using 19 Chinese medicine". We will undertake the research on different between raw rhubarb and stewed rhubarb, providing theoretical basses on "difference between using raw rhubarb and stewed rhubarb"First of all, the traditional processing methods is consuming time and high pressure steaming methods is saving time, easy to operate. Aloe emodin, rhein, emodin, chrysophanol for evaluation, anthraquinone content of atmospheric steaming stewed rhubarb and high pressure steaming stewed rhubarb were compared to select easy to operate, saving time, more suitable for large-cooked rhubarb processing methods of production. Four anthraquinones contents were no significant difference in atmospheric pressure and high pressure steaming stewed rhubarb. Emodin in high pressure steaming stewed rhubarb is slightly higher than atmospheric pressure steaming cooked rhubarb.This showed that the quality of the two stewed rhubarbs is equivalent.The high pressure steaming methods can be used instead of the traditional pressure steaming.Secondly, rhubarb is bitter and cold,clear diarrhea and blood circulation.For the study of different pharmacological effects of rhubarb and stewed rhubarb,copy hot junction stasis model in line with attending disease.Related indicators of blood rheology, vascular endothelial function, microcirculation were used for the evaluation to investigate blood circulation of rhubarb on the hot junction stasis rats. The results show that rhubarb has a certain role of blood circulation, it can significantly reduce blood viscosity, improve rigidity and deformability of red blood cells, regulate vascular endothelial function and microcirculation effectively in rats. By comparing blood circulation role of equal doses of rhubarb and stewed rhubarb, the results illustrate the blood circulation role of stewed rhubarb is stronger than raw rhubarb. Meanwhile, raw rhubarb and stewed rhubarb were included Xiayuxue soup, the results also show the conclusion.Finally, long-term use of rhubarb cause liver and kidney damage, cooked rhubarb can reduce the side effects of long-term use To compared the differences of long-term toxicity between raw and stewed rhubarb,that researches the toxicity of long-term used raw rhubarb and stewed rhubarb by the effect of hematology, hepatic and renal function in rats. Results suggest that high, the low-dose group of raw rhubarb have significant differences with the control group in renal related indicators, renal indices, some blood indicators, especially those related indicators of renal function.This indicates that long-term used of ra rhubarb has a certain damage with the rats, and the key part are kidney. There is a significant difference compared with the normal control group and high dose group of stewed rhubarb in related indicators, but the low-dose group and the normal control group have no difference. Compared the same dose of raw rhubarb and stewed rhubarb,that showed significant differences. It indicates that the high-dose group cooked rhubarb has a certain toxicity and low-dose has non-toxicity in rats. These results suggest that processed rhubarb can weaken its toxicity to the kidneys.