Science Journal

Rhubarb is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food.
   By using a rhubarb root extract, the Chinese helped thousands in their communities to overcome toxicity, kidney and liver disease, gut disorders, and more. Research backs those rhubarb benefits and refines their efforts along with modern manufacturers like the...
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