Pharmacological evidences for the extracts and secondary metabolites from plants of the genus Hibiscus

The scientific basis for the statement that plants and their active constituents play an important role in the prevention of chronic and degenerative diseases is continuously advancing. In fact, the origin of many therapeutic substances is due to secondary metabolism in the plant. The genus Hibiscus...

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Bibliographic Details
Published in:Food chemistry 2010, Vol.118 (1), p.1-10
Main Authors: Maganha, Elemar Gomes, Halmenschlager, Rafael da Costa, Rosa, Renato Moreira, Henriques, João Antonio Pegas, Ramos, Ana Lígia Lia de Paula, Saffi, Jenifer
Format: Article
Language:English
Subjects:
Antihypertensives
Antioxidants
bioactive properties
Biological and medical sciences
chemical analysis
chemical composition
Food industries
Fundamental and applied biological sciences. Psychology
General pharmacology
Hibiscus
literature reviews
Medical sciences
Medicinal plants
Pharmacognosy. Homeopathy. Health food
pharmacology
Pharmacology. Drug treatments
phytochemicals
Phytotherapics
plant extracts
secondary metabolites
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Summary:The scientific basis for the statement that plants and their active constituents play an important role in the prevention of chronic and degenerative diseases is continuously advancing. In fact, the origin of many therapeutic substances is due to secondary metabolism in the plant. The genus Hibiscus contains 220 species distributed around the world. It is an interesting source of potential bioactive molecules, as phenolic compounds, triterpene derivatives, phytosteroids, with antioxidant, cardioprotective, antihypertensive and antiproliferative activities. This work reviews the pharmacological evidence of extracts of plants from the genus Hibiscus, giving an overview of the most studied biological effects and the known phytochemical composition. Although more studies are necessary, Hibiscus spp. exhibits proven potential to become of important pharmacological interest.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.04.005