Hibiscus sabdariffa L. - a phytochemical and pharmacological review

• Published in: Food chemistry 2014-12, Vol.165, p.424-443
• Main Authors: Da-Costa-Rocha, Inês, Bonnlaender, Bernd, Sievers, Hartwig, Pischel, Ivo, Heinrich, Michael
• Format: Article
• Language: English
• Subjects: Hibiscus - chemistry; Phytochemicals - chemistry; Phytotherapy - methods; Plant Extracts - chemistry; Plant Extracts - pharmacology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.05.002

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.