Graphic Source: Purdue Horticulture Edu.
”Hibiscus sabdariffa, or sour tea, is used in many parts of the world to make both cold and hot drinks. We might know it in English by the name Hibiscus or red sorrel. In Arabic it is called karkade, and in Iran, it is mainly known as sour tea. Sour tea, or Hibiscus, contains many constituents including , L-ascorbic acid, anthocyanin, beta-carotene, citric acid, pectin, quercetin, stearic acid and wax. The medicinal parts of the plant include the flower, sepal, leaves, stems and seeds. The extracts of the sepal contain significant amounts of vitamin C, anthocyanins and polyphenols and the highest concentration of water-soluble antioxidants. Traditionally, it has been used in folk medicine for several health issues including high blood pressure, liver diseases, loss of appetite, circulation, and as a gentle laxative and diuretic.
Lin et al showed that drinking Hibiscus tea for 4 weeks reduced total cholesterol by 8.3% to 14.4% ( Nutrition Res 2007;27:140-145). Animal studies have shown that rats with diabetes had a positive effect with Hibiscus on glucose and lipids. (Fundam Clin Pharmacol 2007;21:601-609). I {Dr. Tori Hudson} reported on the effectiveness of Hibiscus tea in reducing systolic blood pressure in a recent column. (J Human Hypertension 2009;23:48-54.)”
