![]() The present study investigated the hepatoprotective effect of zobo drink (ZD) on MTX-induced oxidative stress and hepatotoxicity in rats. Zobo is an aqueous extract of Hibiscus sabdariffa known to contain natural antioxidants. This article presents a review of the most relevant aspects of Roselle as well as its health benefits and its application in the food and beverage areas.Ĭlinical use of methotrexate (MTX) in cancer chemotherapy is limited due to its side effects, notably associated with increased oxidative stress and hepatotoxicity. In this sense, one of the main challenges that companies face todays is the development of new value-added products to meet the consumer’s demands. Food products from Roselle are known as functional foods, which may provide health benefits to consumers because of its significant contribution of phytochemicals. Numerous researchers have pointed out that Roselle and its extracts possess functional properties from where advances can be taken for developing new products with additional nutritious characteristics that may provide health benefits to consumers. This could be due to the activity of some compounds, mainly flavonoids and anthocyanins, found as natural antioxidants in Roselle extracts. ![]() It has been shown that ingestion of infusions of Roselle may help to reduce chronic diseases such as diabetes mellitus, dyslipidemia, and hypertension. Dried Roselle calyces (Hibiscus sabdariffa L.) are commercially available and appreciated to obtain concentrated extracts which might be used in the food and pharmaceutical industries. ![]() Nowadays, the bioactive compounds (phytochemicals) found in plants have many uses in the therapeutic, pharmaceutical, and food industries. The need to add value to cultivated and native plant products that have medicinal and nutritional properties is increasing due to the consumers demand. We conclude by suggesting research on the carbonation of the drink after preparation. The review indicated that the use of natural spices such as nutmeg, clove, cinnamon, kola nut, lime and pepper fruit etc in addition to the already existing garlic and ginger as preservatives at moderate concentration could reduce the density and diversity of spoilage microbes of local drink. The preparation of Zobo with long shelf life is a challenging exercise. This paper reviews advances in the past decade in the preservation of zobo. Several natural preservatives/ spices such as garlic, ginger, mixture of garlic and ginger have been widely used for the production of Zobo drink. This is due to nutritional deterioration caused by spoilage microorganisms in the drink which could cause disease condition when ingested. The short shelf-life span of Zobo drink reduced its health sustainability. Zobo is produced from dried calyces of Hibiscus sabdariffa, which is a tropical and semi-tropical annual herb. ![]() Zobo is a nutritional drink widely accepted by different socioeconomic class of people, age and sex in several parts of Nigeria especially in the Northern region and some neighboring West African countries. ![]()
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