Hibiscus Gets a Scientific Review
Researchers in London and Germany have compiled the findings of dozens of hibiscus studies in a single review.
Because keeping track of hibiscus (Hibiscus sabdariffa) and all of its related studies can be a daunting task, the journal Food Chemistry just published an extensive review of hibiscus research. Manufacturers who work with this flower should take a look.
Compiled by Inês Da-Costa-Rocha of the University of London and colleagues, the hibiscus review covers everything from the history of hibiscus consumption around the world to hibiscus cultivation and traditional uses for this plant as human food and animal feed. The bulk of science, however, falls squarely on potential health benefits from consuming hibiscus as whole food, tea, or extract.
Scientists have apparently studied hibiscus for many health conditions, including cancer, but the most promising data comes from studies on blood pressure, diuresis, and metabolic disorders like type II diabetes. More robust studies are needed to back up historic findings.
As of this writing, the review of Hibiscus sabdariffa is free for download.
Robby Gardner
Associate Editor
Nutritional Outlook magazine
robby.gardner@ubm.com
Photo by ©iStockphoto.com/matka_Wariatka
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