Abstract

Omkar Jadhav* and Nilam Nile

ABSTRACT

Traditional uses of Hibiscus sabdariffa L. (Hs, roselle; Malvaceae) include food, herbal drinks, hot and cold beverages, food industry flavoring, and herbal medicine. The majority of the data for phytochemically poorly characterized has extracts comes from in vitro and in vivo investigations as well as a few clinical trials. In addition to their antibacterial and antioxidant properties, the extracts also demonstrated nephro- and hepato-protective, renal/diuretic, lipid metabolism (anti-cholesterol), anti-diabetic, and anti-hypertensive activities. Strong antioxidant properties, α-glucosidase and α-amylase inhibition, angiotensin-converting enzyme (ACE) suppression, direct vaso-relaxant effects, or calcium channel modulation may all be connected to this. Anthocyanins (delphinidin-3-sambubioside and cyanidin-3-sambubioside), organic acids (hydroxycitric acid and hibiscus acid), and phenolic acids (particularly protocatechuic acid) are probably involved in the effect of hibiscus sabadariffa.