Food Chem December 2014 PMID 25038696

Hibiscus sabdariffa L. - a phytochemical and pharmacological review.

Inês Da-Costa-Rocha, Bernd Bonnlaender, Hartwig Sievers, Ivo Pischel, Michael Heinrich

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The discussions revolve around casual mentions of hibiscus consumption and social media activities, with comments like 'a little bit of chemistry with hibiscus infusion,' which convey a general passivity rather than deep scientific engagement or enthusiasm about the publication's findings.

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Abstract in brief

Hibiscus sabdariffa L (HS) or roselle is traditionally used in foods and beverages, and for medicinal purposes, with some scientific evidence supporting its health benefits.
Studies indicate that HS extracts have antibacterial, antioxidant, kidney and liver protection, diuretic, and positive effects on lipid, cholesterol, blood sugar, and blood pressure levels, likely due to its rich phytochemicals like phenolic acids and anthocyanins.
Further research through well-designed clinical trials is necessary to confirm these benefits, but HS is generally considered safe and well-tolerated.

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