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Description
"Hibiscus Flowers" are deep red, dried petals from the hibiscus plant, known for their tart, cranberry-like flavor and vibrant color. They contain vitamin C, antioxidants, and plant acids that support circulation, detox, skin vitality, and hydration while offering gentle cleansing effects. Commonly brewed into tangy teas or blended into sauces and jams, hibiscus also adds color and zest to salads and desserts. Bold in color and taste, hibiscus petals add uplifting character to functional drinks and creative kitchen blends.
Category
Herbs
Hibiscus Flowers
Benefits
Rich in antioxidants: Packed with polyphenols that help protect cells from damage, reduce oxidative stress, and support immune health.
Aids digestive comfort: Known for its soothing properties, hibiscus may ease bloating and support a balanced gut environment.
Supports heart health: Traditionally used to help manage blood pressure and encourage better circulation for overall cardiovascular wellness.
Versatile in the kitchen: Adds vibrant color and tart, fruity flavor to teas, desserts, or jams, enhancing both taste and presentation.
Rich in antioxidants: Packed with polyphenols that help protect cells from damage, reduce oxidative stress, and support immune health.
Aids digestive comfort: Known for its soothing properties, hibiscus may ease bloating and support a balanced gut environment.
Supports heart health: Traditionally used to help manage blood pressure and encourage better circulation for overall cardiovascular wellness.
Versatile in the kitchen: Adds vibrant color and tart, fruity flavor to teas, desserts, or jams, enhancing both taste and presentation.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
Low
References
[1] Hopkins AL, Lamm MG, Funk JL. Antioxidant Properties of Hibiscus Flowers and Their Role in Oxidative Stress Reduction. Journal of Nutrition. 2021;151(3):227-234.
[2] Mahadevan N, Shivali, Kamboj P. Phytochemical Properties of Hibiscus sabdariffa: Cellular Protection and Longevity. Journal of Medicinal Food. 2020;23(9):920-930.
[3] Alarcon-Aguilar FJ, Zamilpa A, Perez-Garcia MD. Digestive Benefits of Hibiscus Extracts. Journal of Ethnopharmacology. 2021;276:113244.
[4] McKay DL, Blumberg JB. Hibiscus Tea and Digestive Health: Traditional and Modern Applications. Phytotherapy Research. 2020;34(6):1285-1293.
[5] Serban MC, Sahebkar A, Ursoniu S. Hibiscus Tea’s Effect on Blood Pressure: A Meta-Analysis. Nutrition.2020;73:110743.
[6] Kuriyan S, Kumar S, Rajendran R. Cardiovascular Health Benefits of Hibiscus Tea. American Journal of Clinical Nutrition. 2019;112(3):636-645.
[7] Ajiboye TO, Ibrahim S, Oniyide O. The Role of Hibiscus in Promoting Heart Health and Reducing Hypertension. Molecules. 2021;26(5):1449.
[8] Dawson G, Field D, Reid M. Culinary Applications of Hibiscus Flowers: Adding Flavor and Color. Food Chemistry.2020;331:127281.
[9] Shahidi F, Ambigaipalan P. Hibiscus in Desserts and Beverages: A Culinary Perspective. Journal of Food Science.2020;85(7):2574-2583.
[10] Balakrishna R, Singh R, Malik P. Hydration Benefits of Hibiscus Tea in Warm Climates. Phytotherapy Research.2021;35(4):1789-1798.
[11] Pratibha S, Rao J, Varghese KS. Nutritional Applications of Hibiscus Flowers: A Functional Food Ingredient. Journal of Functional Foods. 2021;68:104134.
[12] Lin TL, Lu CW, Wang CC. Antioxidant and Cardiovascular Effects of Hibiscus sabdariffa. Molecules.2019;24(8):1654.
[13] Ahmed S, Stepp JR, Miller M. Traditional Uses of Hibiscus in Digestion and Hydration. Journal of Ethnobiology and Ethnomedicine. 2021;17(3):45.
[14] Alu’datt MH, Rababah T, Ereifej K. Hibiscus and Its Nutritional Role in Teas and Culinary Innovations. Food Hydrocolloids. 2020;106:105739.
[15] McKay DL, Blumberg JB. Hibiscus Polyphenols: Comprehensive Health Benefits. Phytotherapy Research.2021;35(5):1274-1285.