PRLog (Press Release) -
Sep. 13, 2012 - Hibiscus (Karkade sabdariffa ) contains: vitamin C (protects the body against viral infections), 15-30% organic acids, polysaccharides, flavonoids. It regulates blood pressure. Drinking hot Karkade tea (especially swetened), blood pressure rise up. Drinking a cold Hibiscus , blood pressure goes down. Encourage excess liquid removal from the body. Karkade mixed with cinnamon, a good measure for painful menstruation. Hibiscus has a positive effect on potency. Cold Hibiscus tea with pieces of ice acts as a sedative for sleep. Relieve stress, cleanse the kidneys and liver, great thirst-quencher, has antiseptic properties. Strengthens the immune system and increases physical endurance. Karkade used in cosmetics to treat skin acne (wash the face with Hibiscus broth). Preparation of hot drink: Hibiscus filled with boiling water. Cold drink: karkade filled with lukewarm water.
http://www.nnnefertiti.com/Products/Natural-Herbs/Hibiscu...Karkade (Hibiscus sabdariffa) regulates blood pressure. Relieve stress, cleanse the kidneys and liver, great thirst-quencher, has antiseptic properties.
Hibiscus tea is an infusion made from violet or deep magenta-coloured calyces (sepals) of the Hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. It is also referred to as roselle (another common name for the hibiscus flower) or rosella (Australian)
, flor de Jamaica in Latin America, karkadé in Jordan, Egypt and Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other locations, including the U.S., where it is often known as simply Jamaica. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine.
Hibiscus tea contains 15-30% organic acids, including citric acid, maleic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.
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