Hibiscus Flower by Raphael Ogunrinde.
Hibiscus Flower insights:
Biologically know as Hibiscus sabdariffa. Known to be cultivated around the world in mostly tropical and subtropical regions like Jamaica, Egypt, Nigeria, Sudan, India, Mexico, Thailand.
Being referred to as Sorrel, Agua de Flor de Jamaica, Zobo, Karkade as a drink all over the world.
Hibiscus contains very important acids like citric, malic and tartaric as well as chemical constituents such as polysaccharides arabins, glucose, alkaloids, Beta-carotene, gossypetin just to mention a few.
Hibiscus is consumed all over the world for various reason including pleasure and health purposes due to its characteristic ingredients as a diuretic, antibacteria, quercetin, alkaloid and antioxidant. It is also historically known to be used to treat high blood pressure, lower cholesterol, liver diseases, poor sleep onset and fevers.
As a beverage hot or cold it is rich in Vitamins A, B1, B2, C, and D which are essential for keeping a balanced diet and maintaining key body organs, immune system, bone, skin and hair. These benefits are based on history and consumer perception.