DOUI Misato
,
KAKIUCHI Nobuko
,
EBARA Toshiaki
,
MIKAGE Masayuki
… Rhubarb (<I>Da-huang</I> … In this report, we describe how processing with ethanol altered the levels of the principal compounds in rhubarb: sennoside A, sennoside B, aloe-emodin, rhein, emodin, chrysophanol, physcion, lindleyin, isolindleyin, and total tannins. … Liquor-dipping, dipping rhubarb in 16% ethanol for 30 seconds, did not affect the content of sennosides. … Thus, the purgative effect of rhubarb is likely to be preserved. …
Kampo Medicine 61(2), 133-137, 2010-03-20
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