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Rhubarb, a $2 Grocery Store Staple, Linked to Cholesterol, Digestion and Liver Benefits in Report

10/26/2026 // Coco Somers // Views

Tags: anthraquinones, bile acid, cholesterol, Cures, emodin, fiber, food cures, food safety, food science, goodfood, grocery cures, gut health, healing, healthy eating, heart health, Herbs, kidney stones, LDL cholesterol, liver health, liver inflammation, natural health, nutrients, oxalates, oxidative stress, plant medicine, polyphenols, remedies, research, Rhein, rhubarb

Rhubarb, a tart stalk vegetable that sells for about $2 at grocery stores, is often overlooked because of its sour flavor and short growing season, the Daily Mail reported on Oct. 25, 2026. The report cited Dr. Ronald R. Quinton, medical director of the Goldring Center for Culinary Medicine at Tulane University School of Medicine, and Caroline Meehan, a registered dietitian and clinical nutrition manager with Penn Medicine, who said the vegetable contains fiber, polyphenols and natural compounds that may support heart, gut and liver health.

The report referenced a 2026 study in the Journal of Nutritional Biochemistry and a 2025 study in Phytomedicine, both described as laboratory or metabolic model research rather than human trials. According to the report, more research is needed to understand how the findings translate to everyday diets.

Fiber and Bile Acid Excretion

Meehan told the Daily Mail that certain types of fiber can help manage cholesterol by increasing bile acid excretion. According to the report, soluble fiber binds to bile acids and helps the body remove them, and the liver may then pull more LDL cholesterol from the blood to replace lost bile acids. Quinton told the Daily Mail that rhubarb is primarily known for its fiber content, which can help reduce cholesterol and support gut health.

The 2026 Journal of Nutritional Biochemistry study reported that specific plant fractions from raw rhubarb increased bile acid production in the liver and significantly lowered total blood cholesterol in metabolic models. The report stated that free anthraquinones in rhubarb may work with soluble fiber to lower liver enzymes involved in fat and cholesterol metabolism. The report did not state that human clinical trials have confirmed these cholesterol effects.

WebMD notes that studies show rhubarb helps lower bad cholesterol levels as well as total cholesterol, and that lower cholesterol levels reduce the risk for heart disease ^[1].

Gut and Liver Effects

The report stated that rhubarb contains the anthraquinones rhein and emodin, which act as gentle natural laxatives. According to the report, fermentable fiber and other plant compounds in rhubarb may help healthy gut bacteria thrive, support the protective intestinal lining and prevent toxic bile acids from accumulating. Quinton told the Daily Mail that rhubarb is rich in polyphenolic compounds that reduce oxidative stress and inflammation, which are linked to cardiovascular health and gut integrity.

The 2025 Phytomedicine study reported that standardized rhubarb extracts reduced inflammatory markers in the gut lining and eased oxidative stress in the liver in laboratory models. The report stated that this may help stop scarring called fibrosis, which eventually leads to irreversible cirrhosis. The report stated that more research is needed to understand how those effects translate to everyday diets.

A study in Molecular Nutrition and Food Research found that taking rhubarb extract is linked with improved liver health among study participants who reported binge drinking alcohol ^[2].

Preparation and Safety

Meehan told the Daily Mail that the large green leaves should never be eaten because they are toxic and can directly damage the kidneys and digestive organs. The report stated that edible red stalks contain moderate amounts of oxalates, and people with a history of calcium oxalate kidney stones or kidney disease should check with a doctor before eating large amounts. According to the report, concentrated rhubarb can upset the stomach or lead to laxative dependence, and whole stalks should be enjoyed in moderation.

The report stated that about 100 to 200 grams, roughly one or two fresh stalks, can provide fiber and other useful plant compounds. Meehan suggested stewing rhubarb with sweet fruit such as berries and adding cinnamon or ginger, tossing thin slices into grain bowls, roasting it with olive oil and honey for meat dishes, or pickling it in apple cider vinegar. The report stated that piling on added sugar can work against the health benefits.

Rhubarb leaves are the most notable plant source of oxalates because they have a relatively high soluble oxalate content of about 1%, according to a toxicology review in the Journal of Applied Toxicology ^[3].

References

1. Health Benefits of Rhubarb. https://www.webmd.com/diet/health-benefits-rhubarb
2. 9 Rhubarb Benefits You Need to Know - Taste of Home. https://www.tasteofhome.com/collection/rhubarb-benefits/
3. Toxicology Update: OXALIC ACID AND SODIUM OXALATE. Acrobat 5.0 Paper Capture Plug-in for Windows. Journal of Applied Toxicology 14(3) 233-237 1994

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