Alleviating the Intestinal Absorption of Rhein in Rhubarb through Herb Compatibility in Tiaowei Chengqi Tang in Caco-2 Cells

Table 1

Effects of prepared licorice extract, rhubarb + prepared liquorice extract, and TWCQT on transport of rhein across the Caco-2 cell monolayer (mean ± SD, ).

Group	Concentration	(×10^−6 cm/s)		ER
		Rhein	27.3 μg/ml			2.83
54.6 μg/ml				2.72
109.2 μg/ml				2.38
Rhein + PE	27.3 μg/ml + 1 mg/ml			3.38
	54.6 μg/ml + 2 mg/ml			3.53
	109.2 μg/ml + 4 mg/ml			3.20
	1 mg/ml			3.27
	2 mg/ml			3.66
	4 mg/ml			3.30
	1 mg/ml			3.16
	2 mg/ml			3.48
	4 mg/ml			3.19

PE: prepared licorice extract, RPE: rhubarb + prepared liquorice extract; TWCQT: Tiaowei Chengqi Tang. amounts of rhein in 1, 2, and 4 mg/ml RPE were 27.7, 55.4, and 110.8 μg/ml, respectively. amounts of rhein in 1, 2, and 4 mg/ml TWCQT were 27.3, 54.6, and 109.2 μg/ml, respectively; < 0.05; < 0.01 compared with rhein alone.