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Guava (Psidium guajava): A brief overview of its therapeutic and health potential
Eman Butt1, Ammar B Altemimi2,3, Aqsa Younas1
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Background:
The guava (Psidium guajava) has long been valued for its variety of pharmacological characteristics. The plant has bioactive chemicals in its leaves, fruit, and bark, which enhance its potential for therapeutic use.
Objective:
The goal of this review is to compile the most recent information on the pharmacological properties of guava, with an emphasis on its anti-inflammatory, anti-hypertensive, anti-obesity, antioxidant, antidiarrheal and antidiabetic properties as well as on its ability to treat dental diseases and increase haemoglobin levels in body.
Methods:
To assess the potential health benefits derived from guava, a thorough review of it in vitro, and vivo clinical investigations was carried out.
Results:
The main cause of guava's strong bioactivity is its flavonoids. Its application in the treatment of different diseases is supported by evidence. The medicinal potential of its inclusion in functional meals is encouraging.
Conclusion:
The guava fruit has a wide range of therapeutic properties and is rich in nutrients. More human trials are needed to confirm efficacy, optimize dosage, and guarantee safety in long-term usage, even though preclinical research appears encouraging.
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