China
Africa
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The Role of Botanicals in Cardiovascular Health
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Hibiscus is consumed in the Middle East, Central and South America, India, and other parts of the world, as both a tasty beverage and herbal medicine. The ruby red-colored hibiscus calyces (outer parts of the flower) are sour in taste, hence its other common name, sour tea (Asgary et al. 2016). The calyces are a rich source of polyphenols, anthocyanins, and flavonoids – compounds with beneficial effects on the cardiovascular system (Aziz et al. 2013).
Herbs with Antidepressant Effects
Published in Scott Mendelson, Herbal Treatment of Major Depression, 2019
Hibiscus rosa-sinensis, commonly referred to as simply hibiscus, is a flowering plant of the Malvaceae family native to East Asia. The flowers are best known for their beauty. However, the flowers are both edible and contain medicinal phytochemicals. They are rich in flavonoids, including quercetin, cyanidin, kaempferol, myricetin, pelargonidin, peonidin, delphinidin, petunidin, and malvidin, though the content varies across different colors and breeds.1 Roots, leaves, and stems are also used. The genus Hibiscus contains approximately 200 species distributed throughout tropical and subtropical regions. Various closely related species of Hibiscus are used medicinally, and are believed to exert anticonvulsant, antioxidant, anti-inflammatory, antimicrobial, laxative, sedative, and antidepressant depressant effects.2
Naturopathic Medicine and the Prevention and Treatment of Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2015
In addition to consuming filtered water, some studies show promising reductions in blood pressure with the use of hibiscus tea. Hibiscus flowers contain anthocyanins, which are thought to exhibit blood pressure–lowering effects through mild ACE inhibitor and diuretic actions. In a randomized, double blind, and placebo-controlled trial, 3240 mL servings per day of hibiscus tea were administered for 6 weeks to prehypertensive and mildly hypertensive adults. Compared to placebo, those consuming hibiscus tea had lower SBP and DBP by 7.2 and 3.1 mmHg, respectively.45 In two other RCTs (one of them double blinded), hibiscus tea was almost comparable to the ACE inhibitors lisinopril and captopril in lowering blood pressure with a wide margin of tolerability and safety.46,47
Effect of Hibiscus sabdariffa and Zingiber officinale on the antihypertensive activity and pharmacokinetic of losartan in hypertensive rats
Published in Xenobiotica, 2020
Abdul Ahad, Mohammad Raish, Yousef A. Bin Jardan, Mohd Aftab Alam, Abdullah M. Al-Mohizea, Fahad I. Al-Jenoobi
An additional report on the therapeutic role of hibiscus in improving HTN is provided by a report indicating that mild and pre-hypertensive patients (65 people aged 30–70) consume H. sabdariffa tea (240 mL − 3 times a day for 6 weeks) and they experienced substantially reduction in their SBP, DBP and mean arterial pressure (MAP) by 7.2, 3.1 and 4.5 mm Hg respectively (McKay et al., 2010).