Guava is revered for both its vitamin content and anti-aging properties. This is because Guava is very rich in Vitamin A, B and C, and it helps prevent oxidation of cells. It can also be added to hair care products as a natural source of fiber. The recommended usage rate should not exceed 0.5% of the weight of the final product. External use ONLY
Guavas (singular guava, are plants in the Myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Africa, South Asia, Southeast Asia, the Caribbean, subtropical regions of North America, Hawaii, New Zealand, Australia and Spain.
Guava is widely recognized for its vitamin content and anti-aging properties.
Rich in Vitamins A, B and C and helps to prevent the oxidation of the cells.
Known as "Botox" for hair, herbalists have long applied guava to gently cleanse
delicate strands. Because it is a natural source of fiber, it adds "bounce," while
making hair look and feel thicker. Chock-full of vitamins A, B and C, guava helps
prevent oxidation of cells -- a great preservative for hair color and highlights.
Guava also contains carotenoids, known to fight free radicals caused by stress
and environmental pollutants.
Orally as a fruit for colic, diarrhea, cough, cataracts, hyperlipidemia, cardiovascular disease and cancer.
The guava fruit is a rich source of Vitamin C. The fruit pulp and peel contain about 49% fiber and about 3 to 8% polyphenols. A guava leaf extract seems to have negative inotropic effects on animal cardiac tissue ex vivo. In animal models, the guava leaf extract seems to decrease peristalsis in the intestine. This might be due to the flavonoid constituents such as quercetin.
These constituents seem to decrease intracellular calcium release, which could result in decreased smooth muscle contraction.
Phenols contained in guava leaf are thought to be responsible for its antioxidant effects.
Guava leaf extracts are also thought to have antinociceptive, CNS depressant, antimicrobial, antitussive, antihyperglycemic, antidiarrheal, and antimutagenic effects.
Guava fruit pulp and peel extracts seem to have antioxidant activity and decrease low-density lipoprotein (LDL) oxidation in vitro; however, the antioxidant capacity appears to be less than other Brazilian fruits such as Gala apple peel, wild mulberry, or jambolao. Consuming guava fruit also seems to increase total antioxidant status when consumed by healthy people.In healthy volunteers, consuming guava fruit 400 grams/day for 4 weeks seems to increase total cholesterol, triglycerides, and high-density lipoprotein (HDL) cholesterol levels.In animal models of diabetes, consumption of guava fruit might lower fasting blood glucose levels. This is thought to be due to the fiber content of the fruit.
In Mexico, the guava agua fresca beverage is popular. The entire fruit is a key ingredient in punch, and the juice is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in Chamoy. Pulque de Guava is a popular blend of the native alcoholic beverage.
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it's eaten with a pinch of salt and pepper, cayenne powder or amix of spices (masala). It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries. The fruit is also often prepared in fruit salads.
Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and also for juices and aguas frescas or may be used in a marmalade jam on toast.
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize acidity. A drink may be made from an infusion of guava fruits and leaves which in Brazil is called chá-de-goiabeira, i.e. "tea" of guava tree leaves, considered medicinal.
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Having a generally broad, low-calorie profile ofessential nutrients, a single common guava (P. guajava) fruit contains about four times the amount of vitamin C as an orange.
However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has about 25% of the amount found in more common varieties, its total vitamin C content in one serving (90 mg) still provides 100% of the Dietary Reference Intake.
Guavas contain both carotenoids and polyphenols like gallocatechin, guaijaverin, leucocyanidin and amritoside–the major classes of antioxidant pigments – giving them relatively high potential antioxidant value among plant foods. As these pigments produce the fruit skin and flesh color, guavas that are red-orange have more pigment content as polyphenol, carotenoid and pro-vitamin A, retinoid sources than yellow-green ones.
Potential medical uses
Since the 1950s, guavas – particularly the leaves – have been the subject for diverse research on their constituents, pharmacological properties and history in folk medicine. Most research, however, has been conducted on apple guava (P. guajava), with other species remaining 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 are used in folk medicine as a remedy for diarrhea and, as well as the bark, for their supposed antimicrobial properties and as an astringent. Guava leaves or bark are used in traditional treatments against diabetes. In Trinidad, a tea made from young leaves is used for diarrhea, dysentery and fever.
Dried and powdered
Flavanoids, quercetin, avicularin, guaijverin