Hibiscus Tea

Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold.
It has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan a white hibiscus flower is favored for its bitter taste and is customarily served to guests. Hibiscus tea contains 15-30% organic acids, including citric acid, malic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.
Drinking hibiscus tea may lower blood pressure in people with type 2 diabetes, prehypertension, or mild hypertension. Drinking 3 cups of hibiscus tea daily for 6 weeks reduced systolic blood pressure by 7 mm Hg in prehypertensive and mildly hypertensive participants.
Hibiscus flowers contain anthocyanins, which are believed to be active antihypertensive compounds, acting as angiotensin-converting enzyme (ACE) inhibitors.

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