The red calyces of Roselle are full of useful natural chemicals. Their bright red color comes from anthocyanins, mainly delphinidin-3-sambubioside and cyanidin-3-sambubioside, which act as antioxidants. They also contain organic acids like citric, malic, and tartaric acids, and a special hibiscus acid, which gives them a sour taste. The plant is rich in polyphenols and flavonoids, including gossypetin, hibiscetin, and sabdaretin, as well as vitamin C. These substances help protect the body from damage caused by free radicals. This is why Roselle is widely used in teas, jams, and traditional remedies to support heart, liver, and digestive health.