Research Journal of Medical Science

ISSN Print: 3078-2473, ISSN Online: 3078-2481

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NUTRITIONAL VALUES AND PHARMACOLOGICAL EFFECT OF GUAVA (PSIDIUM GUAJAVA L.)

Navneet Kumar Verma, Uma Srivastava, Neha Srivastava
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Abstract

The fruit crop guava (Psidium guajava L.) is widely employed in traditional medicine and diets throughout the tropical and subtropical regions. The scientific name for guava is Psidium guajava L., and it is a member of the Myrtaceae family. There are about 150 types of guava that grow worldwide, with the common guava, cattley guava, peer guava, and apple guava being the most popular. The world was anticipated to produce 500,000 metric tonnes of guavas, with significant production coming from South American nations including Brazil, Colombia, and Mexico.Based on its nutritional content, it is rich in specific elements including protein, carbohydrates, vitamins, and minerals that act as health boosters for the human body. A few of the commercial goods made with guava are guava pulp, guava leathers, guava juice and nectars, guava wine, guava dehydrated slices, and blended ready-to-serve beverages. Antioxidants, anti-inflammatory, antiviral, antiparasitic, antibacterial, wound-healing, and anticancer properties are among the pharmacological potentials of guava.

Keywords

Psidium guajava L. production variety bioactive potential nutrients

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Research Journal of Medical Sciences