Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Hibiscus (Hibiscus sabdariffa), commonly consumed as a tea or extract, has been investigated for its potential lipid-lowering effects, including its impact on triglyceride levels. Several clinical studies and meta-analyses suggest that hibiscus may modestly reduce triglyceride concentrations, especially in individuals with metabolic syndrome, diabetes, or mild hyperlipidemia. The proposed mechanisms are thought to involve the antioxidant properties of hibiscus polyphenols (such as anthocyanins), which might inhibit lipid absorption, improve hepatic lipid metabolism, and reduce oxidative stress.

For example, a 2014 randomized controlled trial involving patients with type 2 diabetes found that daily consumption of hibiscus tea significantly reduced triglyceride levels compared to a control group. Meta-analyses, such as a 2022 review in Phytotherapy Research, conclude that hibiscus supplementation can lead to statistically significant, albeit moderate, reductions in triglycerides and total cholesterol. However, results are not entirely consistent across all studies, and the effects tend to be more pronounced in populations with elevated baseline lipid levels. Some trials show minimal or no effect.

Overall, while there is a growing body of scientific evidence supporting hibiscus's triglyceride-lowering potential, the magnitude of benefit is moderate, and more large-scale, well-designed studies are needed for definitive conclusions. Hibiscus is generally considered safe for most people when consumed in typical dietary amounts.

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