Işkın (Rheum Ribes L.), which is a plant variety frequently consumed in the Eastern Anatolia Region. The local people call this plant
plateau banana because it can be peeled and eaten like a banana. Depending on the season, the leaf stalks and
stems of the plant, depending on the changing temperatures throughout the year and the altitude where it grows, it is collected in April, May and the first
half of June, before the bud period has passed, and it is brought to the markets and sold. br /> In the past, local people dried Işkın (Rheum ribes L.) leaves and used them as cigarette paper. At the same time, in the past in Hakkari, blue wool dye was obtained from Işkın (Rheum ribes L.) leaves
and some rugs were dyed with this dye.
90-95% of the plant is water. Ömer MUNZUROGLU et al. on the plant. In their research, vitamins A, C, E and selenium were examined. As a result, the higher the altitude of the plant, the higher the vitamin value it has. The reason for this is that the plant protects itself. is to take. As a result, it was found that the plant's vitamin C level is considered a good source
and that it contains sufficient amounts of selenium and other vitamins E and A.
Işkın is not only peeled and eaten, but also consumed by the local people by cooking it. It is important to preserve the vitamin C and consume it without losing too much. It is necessary not to keep the plant waiting for too long during
cooking, to wash it before and not after cutting it, not to spill the cooking water and not to overcook it.
With the vitamin C contained in the plant, it makes the body resistant to infections, strengthens the capillary blood vessels
It is stronger, increases the absorption of iron, and has protective effects against oxygen radicals with its antioxidant properties. Thanks to the other components it contains, it prevents oxidation
in the body, that is, the damage caused by oxygen.
Işkın; The taste is sour and bitter. The reason why it is sour is due to the low pH level (3.5-
4.5) and the reason why it is astringent is due to the tannins it contains.
So, for which diseases is rhubarb used? As a result of the research, rhubarb plant is found in the region. asthma,
diabetes, constipation, diarrhea, abdominal pain, carminative, cardiovascular diseases, kidney diseases,
wound and cut treatment, rheumatism, liver diseases, blood pressure balancer, cholesterol,
It has been determined that it is used in cancer treatment, hemorrhoids and goiter.
As a result of folk studies, the way the plant is used in all these diseases is as follows;
Normal water is added to the plant. It is heated to boiling temperature (not boiling) by stirring and kept at this point for 5 minutes, then filtered while hot. This tea is prepared fresh every day. It is consumed by brewing in this
way. Or the stem can be peeled and eaten fresh. In case of diarrhea, rhubarb root is boiled and drunk among the people. The reason why it is good for diarrhea is the tannins it contains, which have water-retaining properties. Additionally, consuming too much of it has a laxative effect. Diabetics peel it and consume it, or after the root is dried, it is used by the local people as a sugar and blood pressure stabilizer. Prof. Dr. According to research by Nikki Jordan Mayh Dail and
Sheffield Hallam University; They found that rhubarb plant leaves contain polyphenols in high doses and that polyphenols prevent leukemia and boils. It has also been determined that the root part has blood thinning properties (cardiovascular
diseases).
As a result of another research, it was found that it has an antibiotic
effect against microbes that cause diseases in the body and prevents microbes from growing and multiplying.
It is beneficial to consume this plant, which grows naturally in our country, consciously by avoiding factors that may cause vitamin losses (such as high temperature, overcooking, waiting after cutting,
spilling the water, improper washing). It will happen.
Stay healthy....
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