Rosella, The Red-Rich Antioxidant
Tea is usually made from the tea plant Camellia Sinensis, or
but lately a lot of people lovetea Rosella. This tea comes from the rosella
flower petals, Latin name Hibiscus Sabdariffadried. Not only in Indonesia, the
red flower is also already known and consumed in Thailand, Mexico, Arabs and
even since the days of ancient Egypt.
This plant has been used since in Indonesia, although this
plant came from India andAfrica. In ancient times, people familiar with the
name frambozen rosella. Often used forsyrup with a beautiful reddish color and
a slightly sweet smell sour. Almost in all corners ofIndonesia know this plant.
Usually rosella flowers that have been cooked, picked, taken
petals and the center of aloud aside. Petals can be dried or may be directly
brewed with hot water such as makingtea brewed. There also are adding a little
lemon juice and natural honey. Even now, there have been a much more practical
is sold in teabag form. This tea is widely sold in herbalstores, pharmacies and
supermarkets in the tea and coffee.
Not only delicious to drink, rosella tea is sangant many
benefits to health. The most striking is a very high antioxidant content. The
content of these antioxidants can reduce free radicals that trigger cancer cell
growth. The more dark or dark red color, the higher levels of antikoksidannya
and it's also more acidic. In addition Rosella can also increasestamina and
endurance, overcome cough and sore throat, normalize blood sugar levels.
Well, are you ready to enjoy the beautiful red with a
slightly sour smell that unique?
Proof of efficacy of roselle plant
Flower petals for example, can be eaten as a salad. Can also
be processed as a flavoringcakes. Also often used in making jellies, soups,
sauces, pickles, pudding. Also to give a red color and flavor to green tea, and
can be roasted and used as a coffee substitute.
B. As Tea Tonic
Very popular form of fresh drinks. Made by boiling the
petals, plus added sugar as a sweetener and ginger. Petals are rich in citric
acid and pectin. The flowers containgosipetin, anthocyanins, and glikosid
hibiscin.
Substances were believed to be a diuretic (urine laxative)
and koleretik effects(expenditure bile by the liver), lower blood viscosity,
lowers blood pressure and stimulatebowel movement. Leaves and flowers used
tonic tea for digestive and kidney function.
This plant is also reported efficacious as an antiseptic,
aphrodisiac, alleviate intestinalinjury. In traditional medicine is often used
to address inflammation, cancer, heart disease,hypertension, nerve pain,
gastrointestinal pain.
Various properties are supported by scientific research. One
of them carried BiomedicalResearch Center in Mexico, in July 2004. The team of
researchers (Herrera Arellano, et al)to find out the effectiveness of Hibiscus
sabdarita as antihypertensives. They conductedobservations in 75 patients (aged
30-80 years) diagnosed with hypertension.
The result? H.sabdarita able to lower systolic blood
pressure from 139.05 to 123.73mmHg. Whereas diastolic blood pressure decreased
from 79.52 mm Hg 90.81menjadi. Dose of 10 g of dried flower petals H. sabdarita
mixed with 0.5 l of water (or containing 9.6 mg of anthocyanin), taken once
daily before breakfast.
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