Chinese Rhubarb (Rheum palmatum), known as Da Huang in Traditional Chinese Medicine (TCM), has a long-standing history of use for gastrointestinal complaints, including conditions resembling colitis. Traditionally, it is used to "clear heat," "purge fire," and resolve stagnation in the intestines. In recent years, some scientific studies have investigated the potential benefits of Chinese Rhubarb and its active compounds (such as emodin and rhein) in experimental models of colitis, particularly ulcerative colitis.

Preclinical research in animals suggests that Chinese Rhubarb extracts may reduce inflammation, protect the intestinal mucosa, inhibit pro-inflammatory cytokines, and modulate gut microbiota. A few small clinical trials and case reports from China have explored its effect as an adjunct to standard therapies, with some showing reduced disease severity and improved symptoms. However, these clinical studies are limited by small sample sizes, lack of rigorous controls, and inconsistent methodologies.

Overall, while there is some scientific basis for the use of Chinese Rhubarb in the management of colitis, especially from animal studies and limited human data, the evidence is not yet robust or conclusive. Large, well-designed clinical trials are needed to firmly establish efficacy and safety. Its use remains more experimental than standard practice outside traditional medicine.