Hibiscus tea lowers blood pressure, study reveals

Published: 26-Sep-2022

The research paper combined results from more than 20 studies to examine a range of health effects linked with consumption of Hibiscus tea, particularly heart health benefits

As revealed in a research review on Hibiscus Tea authored by the Tea Advisory Panel (TAP), published in Food & Nutrition Technology Journal, drinking 2-3 cups of Hibiscus tea regularly can significantly lower blood pressure.

The research paper combined results from more than 20 studies to examine a range of health effects linked with consumption of Hibiscus tea, particularly heart health benefits.

Dr Carrie Ruxton from TAP said: "In one meta-analysis (‘super study’), there was an overall blood pressure reduction of 7.58 mmHg for systolic blood pressure and 3.53 mmHg for diastolic blood pressure.”

Ruxton continued: “Putting that into context, studies have shown that a blood pressure reduction of 10 mmHg systolic or 5 mmHg diastolic is associated with a 22 per cent average reduction in heart attacks and a 41% average reduction in strokes.

It’s amazing to think that we can help keep our hearts healthy by enjoying a few cups of Hibiscus tea each day

The TAP research review also noted clinical trials of Hibiscus tea which found favourable changes to blood cholesterol, triglycerides, inflammation, and blood glucose control. These are all key markers for cardiovascular health. Almost half of adults in the UK have raised blood cholesterol.

Commenting on this, lead authour of the TAP review and medical herbalist, Dr Chris Etheridge, said: "Like berries, cocoa, olive oil, nuts and avocados, Hibiscus is a source of polyphenols – plant compounds which lower inflammation and protect body cells from free radical damage."

Etheridge continued: “We already know from clinical trials that regular black tea has cardiovascular effects – thanks to its rich polyphenol content, mostly from flavonoids. Now we see a similar positive impact from Hibiscus infusions, which are rich in another type of polyphenol, called anthocyanins. These give Hibiscus its characteristic rose pink colour."

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