Hibiscus

Contents:  Hibiscus (Hibiscus sabdariffa)

1 tsp/cup, steep 10 minutes, drink as needed, hot or iced.

Hibiscus sabdariffa, commonly known as hibiscus or roselle, is valued for its deep red calyces, which are rich in plant compounds including anthocyanins, flavonoids, organic acids, and phenolic compounds¹’². These constituents contribute strong antioxidant activity and have been studied for their ability to support cardiovascular and metabolic processes, as well as help protect cells from oxidative stress². The anthocyanins responsible for hibiscus’s vibrant colour are also associated with maintaining vascular function and supporting the body’s natural inflammatory responses¹.

Traditionally consumed as a tart infusion across Africa, the Caribbean, the Middle East, and Latin America, hibiscus has long been used as a refreshing botanical beverage and as part of cultural wellness practices, particularly in warm climates where it is valued for its cooling and hydrating qualities³.

This information is for educational purposes only and does not refer to the effects of any specific product.

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1. Guardiola, S., & Mach, N. (2014). Therapeutic Potential of Hibiscus sabdariffa: a Review of the Scientific Evidence. Endocrinología Y Nutrición (English Edition), 61(5), 274–295. https://doi.org/10.1016/j.endoen.2014.04.003
2. Montalvo-González, E., Villagrán, Z., González-Torres, S., Iñiguez-Muñoz, L. E., Isiordia-Espinoza, M. A., Ruvalcaba-Gómez, J. M., Arteaga-Garibay, R. I., Acosta, J. L., González-Silva, N., & Anaya-Esparza, L. M. (2022). Physiological Effects and Human Health Benefits of Hibiscus sabdariffa: A Review of Clinical Trials. Pharmaceuticals, 15(4), 464. https://doi.org/10.3390/ph15040464 
3. Abdalbasit Adam Mariod, Haroon Elrasheid Tahir, & Mahunu Gustav Komla. (2021). Roselle (Hibiscus sabdariffa l.) : chemistry, production, products, and utilization. Academic Press.