TITLE:
The Anti-Obesity and Anti-Diabetic Effect of Hibiscus sabdariffa in Juice Form Combination with Bifidobacterium breve 3 in Sprague Dawley Rats
AUTHORS:
Nigel G. Chimbetete, Shantrell Willis, Louis Shackleford, Martha Verghese
KEYWORDS:
Bifidobacterium breve, Hibiscus, Hypolipidemia, Hypoglycemia, Antioxidant, Adipogenesis, Diabetes
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.16 No.9,
September
25,
2025
ABSTRACT: Hibiscus sabdariffa (HS) is an edible flower that has become a common ingredient in various food matrices, including teas, beverages, and nutraceuticals, due to its functional benefits offered by its inherent phytochemicals. HS originally was grown in Africa, however, because of increased migration from African populations and Latino ethnicities into the United States, alternative medicines, which are affordable and accessible, are increasingly in demand. Increasing research suggests that HS contains a potent phytochemical profile that may prevent or delay chronic illnesses related to obesity and insulin resistance. Furthermore, the usage of probiotics strains because of their functionality in food production and added health benefits, many food production industries are incorporating the usage of microorganisms in their portfolios. Strains such as Bifidobacterium have been reported to play a role in insulin signaling pathways and dyslipidemia. The aim of this study was to investigate the anti-obesity and anti-diabetic effect of HS juice from dried calyces in combination with Bifidobacterium breve 3 on Sprague Dawley rats. The study showed the possible synergetic effect of probiotics and HS in high-fat diets fed to Sprague Dawley rats, influencing weight control and expression of antioxidative enzymes. In conclusion, this work offers insight into the mechanisms involved in antioxidative systems, endocrine functions and lipid metabolism factors that play key roles in the progression of T2D and obesity.