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Table 3 Toxicity, property and characteristic components of raw and processed DH

From: Ultra-performance liquid chromatography-quadrupole\time-of- flight mass spectrometry with multivariate statistical analysis for exploring potential chemical markers to distinguish between raw and processed Rheum palmatum

Toxic

Raw DH

Wine DH

Vinegar DH

Prepared DH

Charred DH

References

Nephrotoxicity

√

↓

↓

↓

↓

[16]

Hepatotoxicity

√

↓

↓

↓

↓

[16]

Gastrointestinal reactions

√

↓

↓

↓

↓

[17]

The property of bitter cold

√

↓

↓

↓

↓

[17]

Characteristic components

Aloe-emodin

Cinnamyl-galloyl

Cinnamyl-galloyl

Gallic acid

Gallic acid

[16]

-glucoside

-glucoside

-glucoside

chrysophanol

chrysophanol

[17]

  1. ↓: Reduced toxic effects.
  2. √: Toxic.