Hibiscus sabdariffa L. - A phytochemical and pharmacological review

作者：Da Costa Rocha Ines; Bonnlaender Bernd; Sievers Hartwig; Pischel Ivo; Heinrich Michael^*

来源：Food Chemistry, 2014, 165: 424-443.

DOI：10.1016/j.foodchem.2014.05.002

• Roselle
• Malvaceae
• Lipid metabolism (anti-cholesterol)
• Nephro- and hepato-protective
• Renal/diuretic effect
• Anti-diabetic
• Anti-oxidant
• Hydroxycitric acid
• Hibiscus acid
• Protocatechuic acid
• Anthocyanins

Hibiscus sabdariffa L (Hs, roselle; Malvaceae) has been used traditionally as a food, in herbal drinks, in hot and cold beverages, as a flavouring agent in the food industry and as a herbal medicine. In vitro and in vivo studies as well as some clinical trials provide some evidence mostly for phytochemically poorly characterised Hs extracts. Extracts showed antibacterial, anti-oxidant, nephro- and hepato-protective, renal/diuretic effect, effects on lipid metabolism (anti-cholesterol), anti-diabetic and anti-hypertensive effects among others. This might be linked to strong antioxidant activities, inhibition of alpha-glucosidase and alpha-amylase, inhibition of angiotensin-converting enzymes (ACE), and direct vaso-relaxant effect or calcium channel modulation. Phenolic acids (esp. protocatechuic acid), organic acid (hydroxycitric acid and hibiscus acid) and anthocyanins (delphinidin-3-sambubioside and cyanidin-3-sambubioside) are likely to contribute to the reported effects.
More well designed controlled clinical trials are needed which use phytochemically characterised preparations. Hs has an excellent safety and tolerability record.

• 出版日期2014-12-15