The salts of which poisonous acid are found in rhubarb leaves?
Rhubarb levels in diabetic mice. Rhubarb also contains the flavanol glucosides (+)-catechin-5-O-glucoside and (−)-catechin-7-O-glucoside. Rhubarb contains quinone molecules which are capable of carrying an electrical charge. In 2014, a Harvard-based team of scientists published results describing the use of the quinone AQDS, almost identical to a form found in rhubarb, in flow-batteries. Rhubarb leaves contain poisonous substances, including oxalic acid, which is a nephrotoxic and corrosive acid that is present in many plants. Humans have been poisoned after ingesting the leaves, a particular problem during World War I when the leaves were mistakenly recommended as a food source in Britain. The
Rhubarb to mimic the popular strawberry rhubarb pie. Rhubarb root produces a rich brown dye similar to walnut husks. It is used in northern regions where walnut trees do not survive. For cooking, the stalks are often cut into small pieces and stewed (boiled in water) with added sugar, until soft. Little water is added, as rhubarb stalks already contain a great deal of water. Rhubarb should be processed and stored in containers which are unaffected by residual acid content, such as glass or stainless steel. Spices such as cinnamon, nutmeg, and ginger are sometimes added. Stewed rhubarb or rhubarb sauce,