Abstract:

Rhubarb (ışkın), a perennial herbaceous plant with a tap root system with small flowers and an average plant height of 40 cm, is one of the medicinal, aromatic plants. Although grown in many parts of our country, they are primarily collected wild in Southeast and Eastern Anatolia Regions. The stems taste medium sour and delicious and are peeled freshly and consumed like fruit. Some species belonging to the genus Rheum can be cultivated in the world. However, although cultivation studies have been carried out in our country, the consumption is currently met by gathering the plants as wild. While Rhubarb's antioxidant and antimicrobial properties have been identified, it has been used as a digestive aid, laxative, expectorant and emetic since ancient times. Recent studies have also shown that Rhubarb is beneficial in the treatment and/or prevention of many degenerative and endocrine-disrupting diseases, such as cancer, diabetes, and ulcers. While Rhubarb is consumed raw in many regions, there are also options for processed consumption, such as rhubarb syrup, rhubarb tea, rhubarb omelette, baked Rhubarb, rhubarb stuffing, and rhubarb pickle. In addition, using its peel as a biofilm in smart packaging has also been the subject of research. Despite its delicious taste and wide range of uses, Rhubarb has been understudied. This study aims to review the possibilities of rhubarb use in food, health, and nutrition. More research on rhubarb cultivation, functionality, and food use possibilities is recommended.

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