Hibiscus extract contains many of the same antioxidant compounds as red wine (including flavonoids, polyphenols and anthocyanins) and is already used in beverages to give colour and flavour; but is now found in a laboratory study to prevent the oxidation of low-density lipoproteins (LDL), or 'bad' cholesterol.

The results of the study is suggesting that a dietary hibiscus anthocyanin supplements might be considered as potential protective atherosclerosis (hardening or furring of blood vessels) agents against chronic cardiovascular diseases.

Although more study is needed to confirm this benefit from hibiscus extract, at the moment it is already exciting to know that natural products are abound that could potentially treat serious conditions.

This new study is published in the journal Food and Chemical Toxicology (Vol. 44, pp. 1015-1023) or you can read more at NutraIngredients.