Raw rhubarb and fried rhubarb are different preparation methods of the same kind of traditional Chinese medicine, with similar and different efficacy and indications, in addition to different traits and medicinal properties.
Rhubarb is the dried root and rhizome of Polygonum palmatum, Tangut rhubarb or medicinal rhubarb. Its medicinal properties are bitter and cold, and it belongs to the spleen, stomach, liver and large intestine meridians. It has the effects of diarrhea and attacking accumulation (treating constipation by passing stools), clearing heat and diarrhea, cooling the blood and detoxifying the toxin, and dispelling blood stasis and menstrual cramps.
It is used for treating constipation, vomiting blood, feverish sores, burns, damp-heat dysentery (dysentery caused by damp-heat evil), jaundice, and so on.
Raw rhubarb, i.e. raw rhubarb, is irregular thick slices or small cubes, with reddish brown or yellowish brown surface, visible obvious stars, aromatic, bitter and slightly astringent flavor. Raw rhubarb has strong diarrhea and laxative ability, and can be used to induce diarrhea and constipation.
Fried rhubarb is processed and concocted from rhubarb, the surface is mostly dark brown and the quality is more solid. It is weaker in diarrhea, but better in activating blood circulation and removing blood stasis, so it is mostly used in blood stasis and hemorrhage.
In addition, raw rhubarb, especially fresh rhubarb toxicity, taking too much can cause nausea, dizziness, abdominal pain and other discomforts, while cooked rhubarb after processing and concocting, its toxicity is usually smaller, but the medicinal properties are generally slightly less than raw rhubarb.
It is recommended that the patient discomfort, timely consultation, by the doctor according to the patient’s specific condition to choose raw rhubarb or fried rhubarb for treatment, not blindly self-selected medication.