SUPERFOOD

Irresistible rhubarb is packed full of essential micronutrients

THE BENEFITS

Potent Pigments: Handsomely hued from light to dark green and pale pink to deep red, rhubarb is packed full of polyphenols, and particularly a class of pigments called anthocyanins that contain micronutrients with unique antioxidant properties. Research on polyphenols show they may play an important role in preventing a number of diseases, from cancer to cardiovascular disease to obesity. Parietin, an orange pigment naturally occuring in rhubarb (and lichens), has demonstrated real promise as a source for anticancer pharmaceuticals, even in cases where treatment has shown resistance. A preliminary study from the Winship Cancer Institute of Emory University discovered that parietin may be capable of killing leukemia cells while leaving healthy blood cells unharmed, and can potentially slow the growth of other human cancer cells. June is prime time for rhubarb! Recent research suggests rhubarb harvested in the spring possesses increased antioxidant potential when compared with the fall harvest. Baked Goodness: Baking rhubarb can significantly increase its levels of polyphenols! Plus, adding rhubarb juice to strawberry jam or apple purée not only boosts their antioxidant power, but also reduces unfavourable colour changes. Healing Powers: This crimson crop also boasts impressive anti-inflammatory properties. Preliminary tests discovered that rhubarb extract may be effective in healing incision sites post-surgery by helping to reduce inflammation and stimulate the development of new blood vessels. This is good news since risk of post-op infection remains a top concern for patients. Just like last month's superfood, basil, this stellar stalk is a superb source of vitamin K, and is loaded with vitamin C, magnesium and potassium to boot. It's also chock-full of dietary fibre, so it’ll keep you regular. Likewise, the root is used in traditional medicines and herbal supplements for its laxative and diuretic effects.