Hibiscus sabdariffa L. - a phytochemical and pharmacological Review
Food Chemistry 01/2014; DOI: 10.1016/j.foodchem.2014.05.002
ABSTRACT
Hibiscus sabdariffa L. (Hs, roselle; Malvaceae) has been used
traditionally as a food, in herbal drinks, in hot and cold beverages, as
a flavouring agent in the food industry and as a herbal medicine. In
vitro and in vivo studies as well as some clinical trials provide some
evidence mostly for phytochemically poorly characterised Hs extracts.
Extracts showed antibacterial, anti-oxidant, nephro- and
hepato-protective, renal/diuretic effect, effects on lipid metabolism
(anti-cholesterol), anti-diabetic and anti-hypertensive effects among
others. This might be linked to strong antioxidant activities,
inhibition of α-glucosidase and α-amylase, inhibition of
angiotensin-converting enzymes (ACE), and direct vaso-relaxant effect or
calcium channel modulation. Phenolic acids (esp. protocatechuic acid),
organic acid (hydroxycitric acid and hibiscus acid) and anthocyanins
(delphinidin-3-sambubioside and cyanidin-3-sambubioside) are likely to
contribute to the reported effects.More well designed controlled clinical trials are needed which use phytochemically characterised preparations. Hs has an excellent safety and tolerability record.
