MELBOURNE, Australia — The highly edible rosella plant contains antioxidants that Australian researchers believe may help promote weight loss. According to a new study, the antioxidants and organic acids in hibiscus can effectively prevent the formation of fat cells. Having some fat is important for regulating energy and sugar levels in the body, but when there is too much fat, the body converts the excess fat into fat cells called adipocytes. When people produce more energy without spending it, fat cells increase in size and number, leading to weight gain and obesity.
In the current study, the RMIT team treated human stem cells with phenolic extracts and hydroxycitric acid before they were converted into fat cells. In cells exposed to hydroxycitric acid, no change in adipocyte fat content was found. On the other hand, cells treated with phenolic extract contained 95% less fat than other cells.
Current treatments for obesity focus on lifestyle changes and medication. Although modern medications are effective, they increase the risk of high blood pressure and damage to the kidneys and liver. The results indicate that hibiscus plant phenolic extracts may provide a natural yet effective weight management strategy.
Ben Adhikari, professor at the RMIT Center for Nutritional Research, said: “Hibiscus phenolic extracts can help create a healthy food product that is not only effective in inhibiting the formation of fat cells, but also avoids the unwanted side effects of certain medications. Innovation Center, in a press release.
There is growing interest in studying the health benefits of antioxidant-rich polyphenolic compounds. They are found in many types of fruits and vegetables. When people consume them, antioxidants rid the body of harmful oxidative molecules that contribute to aging and chronic disease.
Previous research on the polyphenols in hibiscus has shown that they act as natural enzyme blockers, similar to some anti-obesity medications. Polyphenols block a digestive enzyme called lipase. This protein breaks down fats into smaller amounts so that the intestines can absorb them. Any excess fat is converted into fat cells. When certain substances inhibit lipase, fat cannot be absorbed into the body, allowing it to pass through the body as waste.
“Because these polyphenolic compounds are derived from plants and can be eaten, there should be fewer or no side effects,” says lead author Manisa Singh, an RMIT graduate student. The team plans to use hibiscus phenolic extract in healthy food. Nutrition scientists can also turn the extract into balls that can be used in refreshing drinks.
“Phenolic extracts oxidize easily, so encapsulation not only extends their shelf life, but also allows us to control how they are released and absorbed by the body,” said Adhikari. “If we don’t encapsulate the extract, it can break down in the stomach before we get the benefit.”
Jocelyn is a New York-based science journalist whose work has appeared in publications such as Discover Magazine, Health, and Live Science. She holds a master’s degree in psychology in behavioral neuroscience and a bachelor’s degree in integrative neuroscience from Binghamton University. Jocelyn covers a wide range of medical and scientific topics, from coronavirus news to the latest findings in women’s health.
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