Rhaponticin as an anti-inflammatory component of rhubarb: a minireview of the current state of the art and prospects for future research

Abstract

Abstract Rhaponticin (3,3′,5-trihydroxy-4′-methoxystilbene 3-O-β-d-glucoside; synonym–rhapontin), is a stilbene compound, mainly found in various species of rhubarb (Rheum L.). The aglycone, rhapontigenin, is thought to be the biologically active form of rhaponticin. As a component of rhubarb, rhaponticin may be present in the human diet both in foods and dietary supplements. Although promising reports have been published on the various activities of rhaponticin (see: antioxidant, estrogenic, antithrombotic, anticancer and anti-inflammatory actions), no comprehensive review exists of its anti-inflammatory properties. Therefore, the aim of the present work is to summarize the existing evidence of the anti-inflammatory properties of rhaponticin and provide a prospective insight into research on this stilbenoid.