Hibiscus sabdariffa L. Phytochemical composition and nutraceutical properties

Luis Mojica, Li Rui, Elvira Gonzalez De Mejia

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Hibiscus sabdariffa (HS) is a plant cultivated around the world for food uses, its medicinal properties and health benefits. Infusions of the calices of this plant are consumed for their unique taste and pleasant color either hot as tea or cold as a refreshing beverage. There are reports in the scientific literature about the effects of H. sabdariffa on decreasing the risk of hypertension, diabetes mellitus, inflammation, cancer and obesity, among other health conditions, due to the presence of biologically active compounds. The purpose of this chapter is to review the scientific evidence in support of the potential health effects of HS, using studies performed in vitro, and in preclinical and clinical models. The results suggest that biologically active compounds in HS extracts are responsible for the potential prevention of the various disease conditions associated with the consumption of HS extracts.

Original languageEnglish (US)
Title of host publicationHispanic Foods
Subtitle of host publicationChemistry and Bioactive Compounds
PublisherAmerican Chemical Society
Pages289-305
Number of pages17
ISBN (Print)9780841227460
DOIs
StatePublished - Nov 15 2012

Publication series

NameACS Symposium Series
Volume1109
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

Fingerprint

Phytochemicals
Health
Chemical analysis
Beverages
Medical problems
Color

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Mojica, L., Rui, L., & Gonzalez De Mejia, E. (2012). Hibiscus sabdariffa L. Phytochemical composition and nutraceutical properties. In Hispanic Foods: Chemistry and Bioactive Compounds (pp. 289-305). (ACS Symposium Series; Vol. 1109). American Chemical Society. https://doi.org/10.1021/bk-2012-1109.ch017

Hibiscus sabdariffa L. Phytochemical composition and nutraceutical properties. / Mojica, Luis; Rui, Li; Gonzalez De Mejia, Elvira.

Hispanic Foods: Chemistry and Bioactive Compounds. American Chemical Society, 2012. p. 289-305 (ACS Symposium Series; Vol. 1109).

Research output: Chapter in Book/Report/Conference proceedingChapter

Mojica, L, Rui, L & Gonzalez De Mejia, E 2012, Hibiscus sabdariffa L. Phytochemical composition and nutraceutical properties. in Hispanic Foods: Chemistry and Bioactive Compounds. ACS Symposium Series, vol. 1109, American Chemical Society, pp. 289-305. https://doi.org/10.1021/bk-2012-1109.ch017
Mojica L, Rui L, Gonzalez De Mejia E. Hibiscus sabdariffa L. Phytochemical composition and nutraceutical properties. In Hispanic Foods: Chemistry and Bioactive Compounds. American Chemical Society. 2012. p. 289-305. (ACS Symposium Series). https://doi.org/10.1021/bk-2012-1109.ch017
Mojica, Luis ; Rui, Li ; Gonzalez De Mejia, Elvira. / Hibiscus sabdariffa L. Phytochemical composition and nutraceutical properties. Hispanic Foods: Chemistry and Bioactive Compounds. American Chemical Society, 2012. pp. 289-305 (ACS Symposium Series).
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