Hibiscus contains various bioactive compounds, including anthocyanins, polyphenols, and organic acids. Anthocyanins are water-soluble pigments responsible for the vibrant red color of hibiscus flowers. They are potent antioxidants and have been studied for their potential health benefits, including anti-inflammatory and cardioprotective effects. Polyphenols, such as flavonoids and phenolic acids, are abundant in hibiscus and contribute to its potential therapeutic properties. These compounds possess antioxidant, anti-inflammatory, and antimicrobial activities. Organic acids, including citric acid, malic acid, and tartaric acid, are also found in hibiscus and contribute to its tart taste. These acids may have mild diuretic and digestive effects. Hibiscus is commonly consumed as an herbal tea, known as hibiscus tea or sorrel tea, and is recognized for its potential health benefits. It is often associated with effects such as blood pressure regulation, cholesterol management, and antioxidant support. Hibiscus tea is also valued for its refreshing taste and as a natural source of hydration.