Guava ( Psidium guajava )

Fruit Warehouse | Guava ( Psidium guajava ) | Guava juice is very popular in Hawaii, Cuba, Costa Rica, Puerto Rico, Colombia, Venezuela, Egypt, Mexico and South Africa. In Asia, a drink is made from an infusion of Guava fruits and leaves. In Brazil, the infusion made with Guava tree leaves (cha-de-goiabeira, ie "tea" of Guava tree leaves) is Considered medicinal. Guavas are rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese.

In Hawaii, Guava is eaten with soy sauce and vinegar. In Pakistan and India, Guava is Often eaten raw, cut into quarters Typically with a pinch of salt and pepper and cayenne Sometimes powder / masala. Street vendors sell Often Guava fruit for a few rupees each. In the Philippines, RIPE Guava is used in cooking sinigang. In Asia, fresh Guava slices are dipped in preserved prune Often powder or salt.

Most research, however, has been conducted on Apple Guava (P. guajava), with other remaining species unstudied. From preliminary medical research in laboratory models, extracts from apple Guava leaves or bark are implicated in therapeutic Mechanisms against cancer, bacterial infections, inflammation and pain. Essential oils from Guava leaves display anti-cancer activity in vitro.

Guava leaves or bark are used in traditional treatments against diabetes. 'Thai maroon' guavas, a red Apple Guava cultivar, rich in carotenoids and polyphenols Guavas contain both carotenoids and polyphenols like gallocatechin, guaijaverin, leucocyanidin and amritoside the major classes of antioxidant pigments - giving them Relatively high antioxidant potential value foods. As Among these plant pigments Produce the fruit skin and flesh color, guavas That are red-orange have more pigment content as polyphenols, carotenoids and pro-vitamin A, retinoids sources than yellow-green ones.