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Nutraceutical Potential of Guava

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

Psidium guajava commonly known as guava is one of the economical fruit crops belonging to the Myrtaceae family and grows in tropical and subtropical region. Largely grown as wild crop or selection variants, disease-free quality planting materials for establishment of guava orchard is necessary. The fruit is also labeled as super-fruit, and because of its unique flavor, taste, and health-promoting qualities, it is regarded as functional food or potent nutraceutical. It is rich in antioxidant compounds and contains a high level of ascorbic acid content, carotenoids, and phenolic compounds. It is acclaimed as the “poor man’s apple of the tropic.” Traditionally guava leaves and fruits are used in folk medicine for the treatment of various ailments like diarrhea, flatulence, gastric pain, wounds, rheumatism, ulcers, etc. Guavas possess antioxidant, antimicrobial, anticancer, antidiabetic, and anti-inflammatory activities, supporting a great therapeutic potential and a wide range of clinical applications. The important active biochemical compounds in guava are essential oils, phenolics, flavonoids, carotenoids, triterpenoids, esters, aldehydes, etc. Guava fruit is highly perishable, so to increase its shelf life, it may be processed into various value-added products like guava juices, squash, nectar, leather, jam, jellies, powder, etc. This chapter describes in detail about the guava plant, ecological requirements for its growth, various methods of its propagations, current knowledge about its nutraceutical properties and its application in preparing guava-based value-added products.

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Authors and Affiliations

  1. Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu, Jammu and Kashmir, India

    Moni Gupta, Anshu Wali &  Anjali

  2. Division of Plant Pathology, Faculty of Agriculture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India

    Sachin Gupta

  3. Divison of Crop Improvement, ICAR-Directorate of Mushroom Research, Solan, Himachal Pradesh, India

    Sudheer K. Annepu

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  1. Moni Gupta
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  2. Anshu Wali
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  3. Anjali
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  4. Sachin Gupta
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  5. Sudheer K. Annepu
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Correspondence to Moni Gupta or Sachin Gupta .

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  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Gupta, M., Wali, A., Anjali, Gupta, S., Annepu, S.K. (2019). Nutraceutical Potential of Guava. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_85

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