Lowering blood pressure with hibiscus tea

The hibiscus is a tropical flower that you conjures up images of beach resorts in Hawaii or the Caribbean, and is popular in local cuisine. Kakade hibiscus tea is known, however, is the national drink is not a tropical island, but the desert of the world's most populous nation, Egypt. Islamic medicine, the healing power of hibiscus for centuries, recognized recently confirmed in research from around the world.

Researchers at King Saud University in Saudi Arabianoted that the traditional understanding of hibiscus as a "detoxification" is not exactly correct. Their experiments with laboratory animals have shown that the herb helps the liver after exposure to harmful chemicals and pharmaceutical agents to recover, and rejuvenated the liver is no longer able to fulfill its function of detoxification.

Although hibiscus is a good source of trace element copper, which in laboratory studies to prevent Chinese chemicals copper hibiscus tea in the bloodaccelerated the formation of LDL-cholesterol in atherogenic forms. Clinical studies at the Shaheed Beheshti University of Medical Sciences and health services in Iran have found that drinking three cups of hibiscus tea daily for two weeks, both systolic and diastolic blood pressure decreases by about 11 percent in men with hypertension and women over the age of fifty, is sold with the effect for several days after tea (that is, if you do not drink tea every day, you still have the advantages such asagain as long as you drink it within three days). And clinical trials in Thailand have various beneficial effects of hibiscus tea found on the health of the kidney, the excretion of oxalate, a chemical building blocks of kidney stones.

hibiscus flowers can be fresh or dried. Be warned that the hibiscus tea (including tea, red zinger back) have a mild laxative effect, and also increase the frequency and scope of urination. The kitchenSouthwest uses hibiscus in sauces and gravies, are accompanied by pie spicy beef or pork or a contrasting flavor of fruit, especially apricots.