Reference Number: 423
Inclusions: Edible flowers
Improper diet can alter gene expression by breaking the energy balance equation and changing metabolic and oxidative stress biomarkers, which can result in the development of
obesity-related metabolic disorders. The pleiotropic effects of dietary plant polyphenols are capable of counteracting by modulating different key molecular targets at the cell, as well as through
epigenetic modifications. Hibiscus sabdariffa (HS)-derived polyphenols are known to ameliorate various obesity-related conditions. Recent evidence leads to propose the complex nature of the
underlying mechanism of action. This multi-targeted mechanism includes the regulation of energy metabolism, oxidative stress and inflammatory pathways, transcription factors, hormones and
peptides, digestive enzymes, as well as epigenetic modifications. This article reviews the accumulated evidence on the multiple anti-obesity effects of HS polyphenols in cell and animal models, as well as in humans, and its putative molecular targets. In silico studies reveal the capacity of several HS polyphenols to act as putative ligands for different digestive and metabolic enzymes, which may also deserve further attention. Therefore, a global approach including integrated and networked omics techniques, virtual screening and epigenetic analysis is necessary to fully understand the molecular mechanisms of HS polyphenols and metabolites involved, as well as their possible implications in the design of safe and effective polyphenolic formulations for obesity.
Significance of this study for the Sourdough Baker:
Inclusion of Hibiscus Flowers into our bakes or diversity blends provides us with important polyphenol, anthocyanins. Anthocyanins are one of the major phenolic compounds in Hibiscus, responsible for their bright red colour. The Anthocyanins (polyphenols) have been also shown to have prebiotic-like effects, supporting the growth of ‘good’ bacteria and inhibiting the growth of ‘bad’ bacteria in the gut microbiome.
This flower has been linked to modulation of inflammation, energy metabolism, lipid management due to its polyphenol properties.