The most commonly consumed part of the hibiscus (Hibiscus sabdariffa) is the flower, although you can eat the leaf and seed as well. Hibiscus is used as a flavoring and coloring agent in various foods and beverages and is said to have a number of health benefits.
Properties and Applications
Historically, hibiscus has been taken for colds, stimulation of appetite, upper respiratory congestion and inflammation, heart, circulatory and nerve diseases, as well as a diuretic and mild laxative. With the exception of the last two uses, scientific research to support the others is mostly lacking.
Hibiscus does have a very high vitamin-C content and significant amounts of other antioxidants, which may account for some of its purported benefits. Researchers have also identified anthelmitic (worm-killing), antibacterial, hypotensive (blood-pressure-lowering), and intestinal and uterine muscle antispasmotic (muscle-relaxing) properties. The extent to which these properties can apply to humans, however, appears negligible.
There is some evidence that hibiscus promotes uric-acid excretion through the kidneys, which may prove useful in gout treatment. Although increased uric-acid excretion is associated with kidney stone formation, traditional Thai medicine uses hibiscus for treatment and prevention of urinary stones. Throughout centuries of use, no incidences of hibiscus actually causing kidney stones or any other ill effects have been recorded (A. Pierce, 1999).
Some studies report that extracts of the herb can inhibit fat and carbohydrate absorption, thereby potentially supporting weight loss (O. Carvajal-Zarrabal, et al, 2009). But no definitive conclusion can be drawn at this time. Somewhat promising results have also been obtained in reducing triglyceride and cholesterol levels (C.M. Gurrola-Díaz, et al, 2009). How this translates into practical application is yet to be determined.
Antioxidant Value
Perhaps the most valuable aspect of hibiscus is its relatively high level of antioxidants. Antioxidants are substances that can prevent or reduce cell damage caused by free radicals. This damage may be a serious contributor to a broad spectrum of illnesses and conditions, including cardiovascular disease, age-related degradation, cancer and neurological disorders.
Hibiscus in the Diet
A common way of adding hibiscus to the diet is in the form of tea. It makes a tart beverage on its own, or you can add it to other tea mixtures. Dosages can range from 1.5 grams of dried flower all the way up to 10 grams per 1 cup of boiling water. In one of the human trials, a daily dose of extract powder totaling 100 mg showed efficacy in reducing blood lipid levels (C.M. Gurrola-Díaz, et al, 2009). Juices of various hibiscus concentrations are also widely available, and the flower quite often makes an appearance as flavoring in jams, jellies and sauces.
You may need to take hibiscus right before or with food, if you're looking to inhibit fat and carbohydrate absorption. To use commercial preparations, follow label instructions. Aside from the potential slight laxative effects of hibiscus in large doses, no adverse reactions have been reported in literature. (A. Pierce, 1999)
Warning
This article is for informational purposes only and in no way serves as medical advice. All herbs carry a risk of interaction with prescription and nonprescription medications and may be contraindicated in certain health conditions. As with any other herb or supplement, taking hibiscus is not a substitute for a well-structured nutrition and exercise regimen.
Tags: carbohydrate absorption, Gurrola-D 2009, have also, have been, Hibiscus Diet, inhibit carbohydrate
