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.