Benefits and efficacy of Guava

Benefits and efficacy of Guava (Guava, Psidium guajava Linn)

Guava (Guava, Psidium guajava Linn) originated from Central America. This plant can grow well in lowlands and highlands. Commonly planted in yards and on farms. Guava tree is a much branched shrubs, the height can reach 12 m. The amount of fruit which the diameter varies from 2.5 cm up to more than 10 cm.

Guava is favored by the people generally are soft and thick, fleshy, sweet, seedy little and large-sized fruit. Several types of seeded guava guava, among others, Sunday Market, Bangkok Guava, guava Palembang, cashew breadfruit, cashew apples, guava juice, guava and cashew brittle red.

Several types of guava are widely known include:

1. Guava is sweet

Round fruit shape tapering to the stem, the fruit skin is thin and pale yellow when ripe. White flesh, many seeds. It was sweet and fragrant.

2. Guava guava deflated or milk

Round fruit shape slightly oval with tapered kepangkal. Her skin was thick and if the slightly yellow color of ripe fruit, white flesh, not many seeds, taste less sweet and fragrant.

3. Guava pomegranate

Round fruit shape and billed dipangkal, rather thick skin, red flesh, many seeds, sweet taste.

4. Guava Piit (sparrow)

Shape into small round, thin skin, ripe yellow fruit, white flesh is sweet and fragrant.

5. Guava

Round oval shape larger than the type no. 1 s / d 4, thick skin, ripe fruits yellow, red flesh, not many seeds, it was a bit sour, it smells like guava usual.

6. Guava breadfruit

Large round, thick leather, yellow color of ripe fruit, almost no seeds, taste bland, fragrant smell.

Among the various types of fruit, guava contains the highest vitamin C and contain enough vitamin A. Compared to other fruits such as oranges which has vitamin C content of 49 mg/100 grams of material, vitamin C content of guava two-fold. Vitamin C is very good as antioxidants. Most vitamin C guava concentrated on the outside skin and flesh is soft and thick. Vitamin C content of guava peaked near mature. In addition to a reliable supplier of vitamin C, guava is also rich in fiber, especially pectin (soluble fiber), which can be used for material for the gel or jelly. Another benefit is the pectin that binds to cholesterol lowering cholesterol and bile acids in the body and helps expenditures. Research by Singh Medical Hospital and Research Center Morrabad, India showed guava can lower total cholesterol and blood triglycerides and blood pressure in essential hypertensive patients.

Guava also contains tannins, which cause a sense of Sepat on fruit but also serve to facilitate the digestive system, blood circulation, and is useful for attacking viruses.

Guava also contains potassium, which works to increase the regularity of the heartbeat, activating muscle contractions, regulating delivery of nutrients to other cells of the body, control fluid balance in tissues and cells as well as lower total cholesterol and blood triglycerides, as well as lowering blood pressure high (hypertension). According to Drs. James Cerda by eating guava 0.5 to 1 kg / day for 4 weeks the risk of heart disease can be reduced by 16%.

In guava also found that lycopene potential nirgizi substances other than fiber. Lycopene is karatenoid (important pigment in plants) found in blood (0.5 moles per liter of blood) and has anti-oxidant activity. Lycopene epidemiologic research on a study conducted by researchers in Italy, including 2706 cases of oral cavity cancer, tekek, esophagus, stomach, colon and rectum, if consuming lycopene increased, especially on the guava fruit is red, seedy and tasteless sweet have any effect on the body provides protection from some types of cancer.

Besides the benefits of guava to maintain a healthy heart and blood vessels and prevent the emergence of cancer, strengthen the immune system against disease, promote health gums, teeth and capillaries and helps iron absorption and wound healing. Guava is also efficacious anti-inflammatory, anti-diarrhea and stop bleeding, for example in patients with dengue hemorrhagic fever