GUAVA CAN BOOST IMMUNE SYSTEM, PREVENT CANCER, AGING

Studies show that fresh guava-fruit is an
excellent source of antioxidant, which
could help the body develop resistance
against infectious agents.
GUAVA is one of the most popular,
nutritionally rich fruit all around the world.
It is known for its unique flavour, taste and
health promoting qualities making it a
common ingredient in new functional foods
category often called “super fruits.”
Botanically, this fruit belongs to the family
of Myrtaceae of the genus: Psidium
(meaning “pomegranate” in Latin) and
known as Psidium guajava. In Nigeria the
names are: gwaabaa (Hausa); woba (Efik);
ugwoba (Igbo); guafa (Yoruba)
This season, especially in the interior of
Southern Nigeria, the local fruit robustly
cluster at the tips of old guava trees of
average height, while in major markets of
the urban centres, guava are carefully
displayed to arouse appetite.
Head, Department of Biochemistry, College
of Medicine, University of Lagos, Prof.
Osaretin Ebuechi said that guava is very
rich in astringents (compounds those make
your gums feel tighter and fresh after you
chew guava leaves or eat a raw guava or
use some toothpaste), which binds up loose
bowels in diarrhea.
“These astringents are alkaline in nature
and have disinfectant and anti-bacterial
properties, thus help cure dysentery by
inhibiting microbial growth and removing
extra mucus from the intestines. Further,
other nutrients in guava, such as vitamin-C,
Carotenoids and potassium strengthens and
tones up the digestive system and disinfect
it, which makes it beneficial in
gastroenteritis.”
He added that it is one of the riches sources
of dietary fiber. “Its seeds, if ingested
whole or chewed, serve as excellent
laxatives. These two properties of guava
help forming bowels, retaining water and
clean your intestines and excretory system
thoroughly.
“It is said that single constipation can lead
to seventy two types of ailments. Every
way to your total health goes through
proper digestion and more importantly,
proper excretion. Guava ensures both of
these.”
Osaretin, who is also secretary general, West
African Association of Food Science and
Technology (WAAFoST) observed that juice
of raw and immature guavas or decoction
of guava-leaves is very helpful in giving
relief in cough and cold by loosening cough,
reducing mucus, disinfecting the
respiratory tract, throat and lungs and
inhibiting microbial activity due to its
astringent properties.
“Guava is one of richest in vitamin-C and
iron which are proven to be preventive
against cold and viral infections. In some
areas in India, roasted ripe guava is used as
a remedy against extreme cases of cough
and cold and congestion.
In addition to the astringents, guava is
very-very rich in vitamin-A, B, C and
potassium, which are very good anti
oxidants and detoxifiers and keep your
skin glowing and free from aging, wrinkles
and other disorders.
“Guava helps reduce cholesterol in blood
and prevents it from thickening, thereby
maintaining fluidity of blood and reducing
blood pressure. Studies have shown that
food stuffs, which lack fiber (such a refined
flour) add to blood pressure, due to quick
conversion to sugar. Guava, being very rich
in fiber and hypoglycemic in nature, helps
reduce blood pressure.
“Guava is very helpful for those, who want
to lose weight without compromising with
their intake of proteins, vitamins and fiber.
Guava, being very high in roughage and
very rich in vitamins, proteins and minerals,
but with no cholesterol and less digestible
carbohydrates, is very filling and satisfies
appetite very easily. Just have a medium
sized guava in the lunch and you will not
feel hungry till night.
“But ironically, it helps gaining weight in
lean and thin people. This is probably due to
its richness in nutrients, which keeps your
metabolism right helping proper absorption
of nutrients,” he said.
Studies suggest that lycopene in pink
guavas prevents skin damage from UV rays
and offers protection from prostate cancer.
It is also a very good source of B-complex
vitamins such as pantothenic acid, niacin,
vitamin-B6 (pyridoxine), vitamin E and K,
and minerals like magnesium, copper and
manganese. Manganese is used by the body
as a co-factor for the antioxidant enzyme,
superoxide dismutase. Copper is required in
the production of red blood cells.
Since the 1950s, guavas – particularly the
leaves – have been a subject for diverse
research in chemical identity of their
constituents, pharmacological properties
and history in folk medicine.
Most research, however, has been
conducted on apple guava (P. guajava), with
other species remaining undefined. 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.
On medicinal uses, the roots, bark, leaves
and immature fruits, because of their
astringency, are commonly employed to
halt gastroenteritis, diarrhea and dysentery,
throughout the tropics. Crushed leaves are
applied on wounds, ulcers and rheumatic
places, and leaves are chewed to relieve
toothache.
According to researcher Peter Hutch,
combating free radicals produced during
metabolism and aids in preventing age
related chronic diseases, such as
Alzheimer’s, cancer, cataracts, heart disease
and rheumatoid arthritis.