Rhubarb as a Potential Component of an Anti-Inflammatory Diet

As a critical element of many civilization diseases, inflammation is a challenge for research on the development of effective treatment or preventive therapies. One of the fundamental approaches in reducing the chronic inflammatory response is to target modifiable risk factors, such as lifestyle and diet. Rhubarb (Rheum L.) is one of the oldest medicinal plants, used in the ethnomedicine of different cultures and widely known for its use in Chinese traditional medicine. Rhubarb plants are rich in bioactive phytochemicals, belonging to diverse classes of specialized plant metabolites, which contribute to a broad spectrum of their biological activities, including the alleviation of inflammation of various etiologies. This narrative review focuses on the health-promoting properties of rhubarb as a dietary ingredient, with a particular emphasis on its anti-inflammatory properties as a functional dietary component. Rhubarb is also a rich source of dietary fiber and polysaccharides, which can evoke anti-inflammatory and immunomodulatory effects as well. Different ways of rhubarb processing can significantly affect its chemical composition and biological activity, which may result from the degradation of temperature-sensitive substances such as glycosides. Aglycone release may enhance the bioactive properties of plant materials. Both rhubarb-derived extracts and single compounds can induce various anti-inflammatory effects through numerous mechanisms at the molecular, cellular, and systemic levels. Therefore, rhubarb demonstrates promising antioxidant and anti-inflammatory properties, which may contribute to therapeutic strategies targeting obesity, cardiovascular diseases, and other inflammation-associated disorders. Additionally, it may support the proper functioning of the digestive system.