Potencial nutricional e terapêutico de Hibiscus Sabdariffa L.

Abstract

The species Hibiscus sabdariffa L. is known by several denominations, such as vinegar, hibiscus, rosela, sorrel, tooth and others. It is a plant used for multiple uses, with ornamental, nutritional and medicinal importance. In its composition, it has polyphenols, flavonoids, anthocyanins and is also rich in vitamin C. The most used parts of the plant, usually are the leaves and chalices, because there are a variety of studies with the aqueous extract of the chalices, and show effective As a medicine mainly against hypertension disorders, diuretic, for treatment of gastrointestinal disorder and liver infections. Thus it was possible to conduct a bibliographic survey on the nutritional and therapeutic potential of the species Hibiscus Sabdariffa L. .. In an exploratory research, through a literature review through databases such as Scielo, Pubmed, the articles were selected by the description of the properties. also by analyzing the publications by descending form of the year of publication, considering the most recent recorded studies, clear and objective, and subsequently by the characteristics of the plant and its components. Thus the work highlights the botanical characteristic of the plant composed of a bush with green leaves and purplish veins and which has a flower composed by the cup-shaped chalice with red hue; at the base of the cup; Inside is the dehiscent capsule and the fruit that houses the seeds. In the calyx of the plant are the main health beneficial characteristics including its main property, the oxidant. H. Sabdariffa is rich in vitamin C, fiber, phenolic compounds, anthocyanins and is a considerable source of polyphenols, which are considered excellent antioxidants capable of sequestering free radicals and other oxidizing agents in the body. Antioxidants form a set of substances formed by vitamins, minerals, natural pigments such as phenolic compounds and carotenoids, among others, and are capable of stabilizing or deactivating free radicals ensuring cellular integrity and repairing lesions. In addition to antioxidant properties, we can cite the nutritional potential used as colorings, in the decoration of dishes, salads, or in the preparation of jams, sweets, juices, syrups, jellies, wine, vinegar, sauces or be consumed in natura and their medicinal potential as diuretic agent, antimicrobial, mild laxative, sedative, antihypertensive, antitussive and also in lowering total lipid, cholesterol and triglyceride levels. It is noted that the properties they have in hibiscus are of great importance bringing health benefits, especially allied to good eating habits.