Editor’s note: Every other month, HerbalEGram highlights a conventional food
and briefly explores its history, traditional uses, nutritional profile, and
modern medical research. We also feature a nutritious recipe for an
easy-to-prepare dish with each article to encourage readers to experience the
extensive benefits of these whole foods. With this series, we hope our readers
will gain a new appreciation for the foods they see at the grocery store and
frequently include in their diets. We would like to acknowledge ABC Chief
Science Officer Stefan Gafner, PhD, and HerbalGram Associate
Editor Hannah Bauman for their contributions to this project.
By Jenny Perez, ABC
Education Coordinator
Overview
The genus Hibiscus
contains more than 300 species of annual and perennial herbaceous plants, woody
shrubs, and small trees in Malvaceae, the mallow family.1,2 Also
known as rosemallows, Hibiscus species include roselle (H. sabdariffa),
rose of Sharon (H. syriacus),
and Chinese hibiscus (H.
rosa-sinensis). The species
most commonly used for food and medicine is roselle, which will be referred to
as “hibiscus” in this article.3
In addition to
roselle, other common names for hibiscus in English-speaking regions are
sorrel, Jamaican sorrel, Indian sorrel, Queensland jelly plant, jelly okra, and
Florida cranberry.1,4 In French, hibiscus is called oseille de Guinée; in Spanish, flor de Jamaica; and in North Africa and
the Middle East, it is known as karkadé,
the name also used in pharmaceutical and food flavoring trade in Europe.4,5
Hibiscus sabdariffa is an annual, herbaceous shrub native
to Africa and widely distributed in the tropics and subtropics.4-6
There are two main varieties: H.
sabdariffa var. altissima and H. sabdariffa var. sabdariffa. The altissima
variety is nearly branchless and considered an economically important textile
plant that is grown for its fiber in India, the East Indies, Nigeria, and South
America.1,4,7 The sabdariffa
variety is grown for its red calyces (the outermost parts of flowers) and used
in food, herbal teas, and body care. The calyx, stems, and leaves are rich in
organic acids, and their flavor resembles that of cranberry (Vaccinium macrocarpon, Ericaceae).4
There are more than 100 cultivars or seed varieties of H. sabdariffa.
The major commercial varieties are grown in China, Thailand, Mexico, and
Africa, specifically in Sudan, Senegal, and Mali.5
Hibiscus plants can
grow up to seven feet tall and have sturdy, red-tinged stems and alternate, palmately-lobed
leaves that are three to five inches long with reddish veins.3,4,8 Hibiscus
flowers are produced in the leaf axils and are bell-shaped, up to five-inches
wide, white to pale yellow with a rose or maroon eye, with stamens fused onto a
tubular structure surrounding the style.1,3,6,8 Requiring four to
six months to mature, hibiscus is a photoperiodic plant, producing flowers in
fall as the day length steadily decreases.9 After pollination, the
flower petals fall off, and the bright red calyces swell, growing to 1 ¼ to 2 ¼
inches in length. The fused calyx consists of five large sepals with a collar
(known as the epicalyx) of eight to 12 narrow, pointed bracts around the base
or receptacle of the flower.1,4 The calyx fully encloses the velvety
seed capsule and is vibrantly red, waxy, and plump.1,4
Commercially known as
“hibiscus flowers,” the calyx and epicalyx are typically harvested when vividly
red and plump, before the seed pod matures and dries.4,6,9 Hibiscus
has indeterminate flower production; therefore, harvesting encourages more
flower buds and calyces to develop.9 When seed capsules are mature,
they turn brown and split open. Hibiscus seeds are light-brown, kidney-shaped,
and 1/8 to 3/16 inches long with a slightly downy coat.1,4
Historical and Commercial Uses
All the above-ground
parts of the hibiscus plant, including the stem, leaves, calyces, and seeds, are
used for food, fiber, or medicine.8 From its native origin in
Africa, hibiscus began its journey as a cultivated food plant in the 17th
century in Brazil. In 1707, cultivation began in Jamaica. In 1840, hibiscus was
being cultivated in Guatemala, and by 1899, dried hibiscus calyces were a
common item in the markets of Guadalajara, Mexico.4 In 1892, roselle
jam was popular in Queensland, Australia, and briefly exported to Europe. By
the early 1900s, hibiscus cultivation reached Hawaii and Puerto Rico. Seeds are
thought to have been brought to North America by enslaved Africans. In the
early 1890s, hibiscus cultivation began in Florida and fresh calyces were sold
in markets as a southern substitute for cranberry.
The use of hibiscus
leaves as a vegetable was first recorded in Java in 1687. The young leaves and
tender stems are eaten raw in salads or cooked as a tangy condiment that can be
eaten alone, with other vegetables in soups and sauces, or with meat or fish.1,4,5,8,10
In African folk medicine, hibiscus leaves are used extensively as an emollient
or antimicrobial topical remedy. In India, warmed leaves are used to soothe
external wounds and abscesses.2,11,12 Lotion made from the leaves is
used on sores and wounds.4 Leaves are also used for animal fodder
and fiber.1,5
Hibiscus seeds are
nutrient dense and widely consumed in many African countries.1,2 The
seed contains as much as 32% protein, which is reduced to 20-25% due to milling
processes used to make seed flour. The seed also is high in the amino acids
arginine, lysine, leucine, and glutamic acid.7 Hibiscus seeds
contain 70% polyunsaturated fatty acids, primarily oleic and linoleic acid, and
have a 1:2 ratio of saturated to unsaturated fatty acids. Additionally, hibiscus
seeds contain 39-42% dietary fiber.7 The oil extracted from pressing
the seeds is used as cooking oil known as mesta oil in China and West Africa.13 After oil
extraction, the seeds can be roasted and brewed like coffee (Coffea arabica,
Rubiaceae) beans or ground up and added to soups and salads.9
Traditionally,
hibiscus seeds were also used as medicines. A hibiscus seed decoction is used
in Nigeria to induce lactation postpartum. In India, seed decoctions are used
to treat indigestion, relieve painful urination, and for general debility.2,4,7,13
Since 1899, the hibiscus
plant has been used primarily for the cooling beverage made from the calyces in
the West Indies and in tropical climates in the Americas.4 In Egypt,
“roselle-ade” is consumed cold in the summer and hot in the winter. In Jamaica,
a traditional Christmas drink is prepared by steeping hibiscus calyces in an
earthenware jug with grated ginger (Zingiber officinale, Zingiberaceae)
and sugar (Saccharum officinarum, Poaceae) overnight, straining off
liquid and serving it over ice (often with a dash of rum).4,5
The mild fruity
flavor and festive color of hibiscus calyces are used to add flavor and color to
salads, jams, sauces, and teas. In Africa, fresh hibiscus calyces are cooked as
a side dish and eaten with pulverized peanuts (Arachis hypogaea, Fabaceae).5,8
In Mexico and Spain, sweetened hibiscus tea is known as Jamaican water or agua de Jamaica.3,8 When
enjoyed without sweetener, hibiscus tea can be used alone or in tea blends as a
caffeine-free, tangy ingredient with nutritive and natural diuretic effects.3,6
Hibiscus sauces and
syrups are added to desserts and salad dressings.5,9 The calyces
contain an array of organic acids and a high pectin content (3.2%), which makes
them ideal for jellies and jams.4 In Pakistan, hibiscus is a source
of pectin for the fruit-preserving industry.4,5,8
Hibiscus calyces are
used as a traditional herbal medicine in India, Africa, the Middle East, Mexico,
and Guatemala. Teas made from calyces have a history of use as a diuretic, to
stimulate bile production, and reduce fevers, blood pressure, and blood viscosity.2,4
Hibiscus tea is considered to be thirst quenching and is a favorite hangover
remedy in Guatemala, as it is believed that hibiscus may reduce the rate of
alcohol absorption. In eastern Africa, a hibiscus calyx infusion known as
“Sudan tea” is consumed to relieve coughs.4 In Iran, sour hibiscus
tea is a traditional treatment for hypertension.
In 1990, the German
Commission E evaluated various European uses of hibiscus calyces and determined
that efficacy for the claimed uses was not substantiated, including as a remedy
to stimulate appetite, for colds, to dissolve phlegm, as a gentle laxative,
diuretic, and for circulatory disorders.12 Regardless, hibiscus is still
used in many medicinal herbal products in German-speaking countries. It is used
commonly used in in medicinal tea blends in combination with lemon balm (Melissa
officinalis, Lamiaceae) leaf and St. John’s wort (Hypericum perforatum, Hypericaceae)
herb for nervous restlessness and difficulty falling asleep.
When exported
commercially from Africa, dried hibiscus calyces are pressed into solid cakes
or formed into balls.7 Hibiscus calyces are hand-harvested, dried,
and sold whole for the herbal tea and beverage industry.5 In Europe and
the United States, dried hibiscus extracts are permitted for use in alcoholic
beverages.4,5
Over the past few
decades, demand for hibiscus has been on the rise, resulting in an average of
15,000 metric tons exported annually for international trade.5 The
main producers of hibiscus calyces are Sudan, Egypt, Mexico, India, Thailand,
and China.2,6 Germany and the United States are the main importers
of hibiscus products. The fifth edition of the European Pharmacopoeia
contains an official quality control standards monograph for whole or cut
calyces and epicalyces collected during fruiting, under the European common
name roselle (Hibisci sabdariffae flos).12
Sudanese hibiscus,
formerly the primary source of hibiscus sold in herbal teas in the United
States, is considered by many in the herb trade as the preferred product.12
Due to the US trade embargo on agricultural goods from Sudan due to the
conflict in Darfur, Sudanese hibiscus is now sold through brokers in Germany at
a substantial price mark-up. Therefore, the majority of hibiscus in the United
States now comes from China and Thailand.
Nutrients and Phytochemicals
Herbal beverages are
sources of nutrients and phytochemicals that may play a role in preventing
chronic diseases. Hibiscus tea is a caffeine-free functional food/beverage with
potential therapeutic effects, specifically for the cardiovascular system. Hibiscus
calyces contain ascorbic acid (vitamin C), thiamin (B1), riboflavin (B2),
niacin (B3), and beta-carotene (a precursor to vitamin A), as well
as calcium, magnesium, potassium, sodium, iron, and zinc.4,14,15
The primary
therapeutic bioactive compounds in hibiscus calyces are polysaccharides,
organic acids, phenolic acids, and flavonoids, mainly anthocyanins.2,8
Evident by the tea’s vivid color, the anthocyanin content of hibiscus calyces
is directly linked to its antioxidant, anti-inflammatory, and lipid-regulating
effects.8 Delphinidin-3-O-glucoside accounts for 85% of
hibiscus’ total anthocyanin content and has the most potent antioxidant
capacity.
Hibiscus seeds are a
source of high-quality protein, as determined by a food’s nutrient content and
digestibility, and comparatively low amount of antinutrients like tannins.7
Hibiscus seed flour contains more methionine than soybean (Glycine max,
Fabaceae) and grains and a low ratio of lysine to arginine, both of which are
associated with heart health benefits, including a reduced risk of
atherosclerosis. The high protein content and dietary fiber in hibiscus seeds also
offer cholesterol-lowering benefits. Seed oil provides a concentrated energy
source that is high in linoleic, oleic, and palmitic acids.1,13 Defatted
seed cakes, the solids that remain after oil pressing, still contain calories
and nutrients and are an important regional source of food for people and
livestock.7
Compared to the
calyx, the leaves of hibiscus are abundantly produced and underutilized.10
Like the calyces, hibiscus leaves contain flavonoids and organic acids. Studies
indicate that hibiscus leaves have antioxidant, cholesterol-lowering, and
arterial plaque-reducing properties. The main phytochemicals found in hibiscus
leaves are flavonoids and phenolic acids, which are associated with antioxidant
capacity and anti-inflammatory activity.
Table 1. Phytochemicals
Present in Hibiscus sabdariffa
Compound Type
|
Phytochemicals
|
Plant Parts
|
Associated
Properties
and Effects
|
Flavonoids
|
Anthocyanins; specifically,
delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside
|
Calyces
|
Antioxidant; regulates
adipocyte function11 and inhibits LDL oxidation and angiotensin
converting enzyme (ACE)8,14
|
Flavonols
and flavones
|
Hibiscetin, gossypitrin, sabdaritrin, quercetin, luteolin; and beta-carotene1,11,16
|
Calyces
|
Antioxidant,
anti-inflammatory14
|
Phenolic
acids
|
Chlorogenic acid,
protocatechuic acid (PCA), ellagic acid, ferulic acid, and caffeic acid16
|
Calyces
|
Cholesterol-reducing
effects16
|
Saccharides
|
Pectin, mucilage,
arabins, arabinogalactans, arabinose, glucose, xylose, mannose, and rhamnose1,11
|
Calyces
|
Nutritive;
demulcent; energy-producing
|
Organic
acids
|
Ascorbic, citric,
malic, and tartaric acids11,16
|
Calyces
|
Enhances mineral
absorption; mild laxative effects
|
Phytosterols
|
Beta-sitosterol11
and ergosterol1
|
Calyces,
seeds
|
Potential
cholesterol-lowering effects
|
Flavonoids
|
Quercetin,
kaempferol, and catechin10
|
Leaves
|
Antioxidant,
anti-inflammatory
|
Phenolic
Acids
|
Neochlorogenic
acid, chlorogenic acid, cryptochlorogenic acid, PCA, and ellagic acid10
|
Leaves
|
Anti-inflammatory;
reduces risk of heart disease by improving blood lipid profiles
|
Modern Research and Potential Health Benefits
Historically,
hibiscus tea was used to treat inflammatory and cardiovascular diseases.15
In recent years, clinical trials on the use of hibiscus extracts have focused
on high blood pressure (hypertension) and dyslipidemia. Dyslipidemia, which is
characterized by high total cholesterol (TC) and low-density lipoprotein (LDL) cholesterol
and low high-density lipoprotein (HDL) cholesterol, is associated with an
elevated risk of atherosclerosis, cardiovascular disease, diabetes, obesity,
and nonalcoholic fatty liver disease (NAFLD). Evidence suggests that daily
consumption of hibiscus tea may significantly reduce blood pressure and
normalize blood lipids in adults with metabolic syndrome, type 2 diabetes, and
prehypertension to moderate hypertension.16
Cardioprotective Effects
Approximately 900
million patients throughout the world suffer from hypertension, a chronic medical
condition in which the arterial blood pressure of the heart is elevated.8,17
In clinical trials, daily consumption of hibiscus tea or hibiscus extract
(standardized to 9.6 mg anthocyanins/dose) produced from calyces significantly
lowered systolic and diastolic blood pressure in adults with type 2 diabetes
and prehypertension (slightly elevated blood pressure) to moderate hypertension.8,16,17
Studies on the antihypertensive
effects of hibiscus extracts have demonstrated that hibiscus is a safe,
effective, well-tolerated treatment option for mild to moderate hypertension.8
In a clinical trial conducted by Herrera-Arellano et al (2004), daily use of hibiscus
tea (10 g of dried hibiscus calyces steeped for 10 minutes in 500 mL of water) was
as effective at lowering blood pressure as captropril (50 mg/day), a commonly
used ACE-inhibiting blood pressure medication.18 However, in a
subsequent study by Herrera-Arellano et al (2007), a daily dose of 250 mg
hibiscus anthocyanins was found to be less effective than 10 mg/day of lisinopril,
another ACE inhibitor.17 In a separate clinical trial by McKay et al
(2010), hibiscus tea was well tolerated by patients with prehypertension or mild
hypertension, and there were no reported side effects.20
The antihypertensive
effects of hibiscus appear to be dose-dependent and are associated with the ACE-inhibitory
activity of anthocyanins in the calyx, which prevents vasoconstriction and thus
increases blood pressure.8,14,16 Additionally, anthocyanins can
decrease blood viscosity through cyclooxygenase inhibition,16 and polyphenols
relax the smooth muscle cells in the blood vessel linings, both of which help reduce
blood pressure.8 Research supports hibiscus as an effective
potassium-sparing diuretic17 and ACE-inhibitor, which are properties
shared by pharmaceutical medications commonly prescribed for hypertension.19
Additionally, hibiscus has cholesterol-lowering and anti-atherosclerotic
effects.
Clinical evidence
indicates that concentrated hibiscus beverages significantly lower blood
pressure in diabetic, hypertensive patients compared with black tea (Camellia sinensis, Theaceae) and can offer
similar benefits as common blood pressure lowering drugs.20
A meta-analysis and
systematic review of nine clinical trials that used hibiscus to improve
cardiovascular disease risk factors indicated that consuming 1 g of
standardized extract or 500 mL of hibiscus tea daily had a favorable effect on
reducing TC and LDL cholesterol but had no effect on triglyceride (TG) levels.15
HDL cholesterol levels were also reduced, which is not a desirable effect,
given its role in vascular protection. Additional research is needed to
evaluate hibiscus tea’s ability to reduce TC, LDL, and protective HDL levels.
Metabolic Effects
Metabolic syndrome is associated with high blood glucose, obesity, high
blood pressure, and high cholesterol. It is considered a pre-diabetic condition
and can lead to cardiovascular disease.14 The use of metabolic drugs
or natural dietary products (especially polyphenol-based) holds promise in
addressing obesity in the long term and with fewer side effects.21 In
a study on patients with metabolic syndrome, those receiving a daily dose of 3 g
hibiscus standardized extract (standardized to 9.6 mg anthocyanins) experienced
statistically significant reductions in blood glucose, TC, and LDL cholesterol
levels.2,17 Results from clinical trials on treating dyslipidemia
with hibiscus have been positive overall. Typical doses used to reduce
cholesterol are 1,000 mg dried herb three times daily; eight ounces hibiscus
tea twice daily; or 100 mg standardized extract twice daily.11
Studies have confirmed that the organic acids, anthocyanins,
flavonoids, and polysaccharides in hibiscus not only have cholesterol-lowering effects
but also have metabolic-regulating effects, which may be useful for weight
management.8,15 These metabolic-regulating effects include the
ability to regulate energy metabolism, oxidative stress, inflammatory pathways,
transcription factors, hormones, peptides, digestive enzymes, and epigenetic modifications.21
Other Uses
Anemia is an iron deficiency disease characterized by low red blood cell
(RBC) levels. The RBC carries and delivers oxygen to all cells in the body. Ascorbic
acid is the best-known potent enhancer of iron absorption.22 It has
also been demonstrated that other organic acids, such as citric, malic, and
tartaric acids, have similar, though less significant, effects on enhancing
iron absorption. Containing an abundance of ascorbic acid as well as iron, hibiscus
has a long history of use in treating anemia.8. Excessive iron in
the body is known to increase the risks of acquiring certain infections,
including malaria.22 However, there has been no direct clinical
evidence that the use of hibiscus improves the iron status of adults.
Hibiscus tea’s traditional use to lower fevers and reduce inflammation
has been attributed to its ability to inhibit/modulate cytokine production.8
The diuretic effects of hibiscus tea, combined with its anti-inflammatory
properties, have been successfully used to reduce the recurrence of urinary
tract infections by 36% in long-term care facilities. More high-quality
clinical trials are needed to further investigate the various ways hibiscus tea
may be utilized therapeutically.
Consumer Considerations
Offering seasonal
ornamental beauty and utility, hibiscus is a common garden plant in tropical
and subtropical climates. Hibiscus is hardy in USDA zones 9-10 and is damaged
by frosts or freezes.9 Hibiscus species are multipurpose crops that require
minimal input while yielding value-added products, including beverages, foods,
fiber, and cosmetics.13 It takes approximately 11 pounds of fresh
hibiscus calyces to make one pound of dried product.5 Seed stock
must be collected annually.4 Ecologically, the showy hibiscus
flowers provide nectar to larger pollinators, such as hummingbirds. They are
also food for many insects.3
Hibiscus calyces are
hand-harvested and labor-intensive to process.5 When processing
fresh hibiscus calyces, use a paring knife to make an incision around the tough
base or receptacle of the calyx below the bracts and remove it with the seed
capsule attached.4 To extend their shelf life, calyces can be stored
frozen or dried in a glass container for at least one year. Dried calyces yield
optimal color and best flavor when boiled (decocted) rather than steeped
(infused).4,5
Plants naturally
accumulate elements from the soil, which can be both beneficial and detrimental.
A study on mineral uptake of common herbs used in teas found that hibiscus tea contained
the greatest amounts of elements, including aluminum.23 Due to
potential aluminum toxicity, hibiscus tea consumption should not exceed more
than one liter daily by sensitive adults and should also not be consumed by
pregnant women, children under six months of age, and individuals diagnosed
with chronic kidney failure.
Since some Hibiscus species, and close relatives
like cotton root bark (Gossypium
herbaceum, Malvaceae), have
a history of use as herbal abortifacients or contraceptives, ingestion of large
amounts of food or herbal preparations made with the leaves or calyces, such as
hibiscus jam, should be avoided by pregnant or nursing women.1,3 Hibiscus
tea may interact with conventional drugs, including nonsteroidal
anti-inflammatory drugs (NSAIDs, e.g., acetaminophen) and diuretics (e.g., hydrochlorothiazide),
and possibly increase side effects and toxicity or reduce therapeutic effect.8,16
Additionally, individuals with low blood pressure may experience dizziness upon
consuming too much hibiscus tea. More clinical studies are needed to determine
the safe dose of hibiscus tea with concomitant use of other drugs.8 Studies
indicate that hibiscus tea is safe when consumed short term (less than three
months) and at low doses (< 1,000 mg/kg/day), without any adverse
effect on liver or kidney function.8,16
Nutrient Profile24
Macronutrient Profile (Per 100g fresh hibiscus calyces)
49 calories
0.96 g protein
11.31 g carbohydrates
0.64 g fat
Micronutrient Profile (Per 100g fresh hibiscus calyces)
Excellent source of:
Dietary Fiber: 35.7 g
(119% DV)
Very good source of:
Vitamin C: 12.9 mg
(14% DV)
Calcium: 215 mg (16%
DV)
Magnesium: 51 mg (12%
DV)
Good source of:
Iron: 1.29 mg (7% DV)
Vitamin A: 287 IU (5%
DV)
Also provides:
Potassium: 208 mg (4%
DV)
Phosphorus: 37 mg (3%
DV)
Riboflavin: 0.028 mg
(2% DV)
Niacin: 0.31 mg (2%
DV)
Thiamin: 0.011 mg (1%
DV)
DV = Daily Value as
established by the US Food and Drug Administration, based on a 2,000-calorie
diet.
Recipe: “Florida Cranberry” Sauce
Courtesy of: Southern
Exposure Seed Exchange25
Ingredients:
- 4 cups fresh, chopped hibiscus calyces, well rinsed
(thawed, if frozen)
- 1 ½ cups water
- ½ cup orange juice
- 1 cup granulated sugar
- 1 cup light brown sugar
- Pinch of cinnamon
- 1 tablespoon lemon juice
Directions:
- Bring the water, juices, sugars, and
cinnamon to a boil in a 3-quart saucepan over medium heat, stirring
frequently.
- When mixture begins to boil, reduce
heat and boil for five minutes, stirring constantly.
- Add the chopped hibiscus, return the
mixture to a boil, and continue to cook for five minutes longer, stirring
constantly to avoid scorching.
- Enjoy warm or refrigerate for a few
hours before serving.
|
Image credits:
All photographs: Hibiscus sabdariffa calyces. ©2020 Steven Foster
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