A comprehensive review on guava: Nutritional profile, bioactive potential, and health-promoting properties of its pulp, peel, seeds, pomace and leaves

verfasst von

Farwa Iqbal Khan, Saeed Akhtar, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Tuba Esatbeyoglu, Seid Mahdi Jafari

Abstract

Background: Psidium guajava, also known as guava (GUA) in Asia, is a fruit-bearing crop from the Myrtaceae family, shown to have immense nutritional and biological potential. Scope and approach: The purpose of this study is to outline the most recent literature using Google Scholar, PubMed, ScienceDirect etc., on traditional uses, nutritional profile, phytochemical compounds, pharmacological actions, and possible food applications of GUA. This review focuses on current food and pharmaceutical applications of anatomical parts, extracts, fractions, and isolated compounds of GUA. Key findings and conclusions: The nutritional profile reveals the presence of carbohydrates, fat, protein, minerals, and vitamins and can meet the recommended daily allowance (RDA) for ascorbic acid, iron, zinc, and manganese. Traditionally, it had been used to cure diarrhea, dysentery, vertigo, skin problems, jaundice, neurological disorders, and stomach issues. Anatomical parts of GUA indicate the therapeutic potential including antioxidant, anti-inflammatory, anticancer, antidiabetic, and hepatoprotective due to the presence of secondary metabolites such as flavonoids, phenolic acids, fatty acids, coumarins, terpenoids, saponins, steroids, tannins, phospholipids, hydrocarbons, polyphenols, and carotenoids. Various parts of GUA mainly GUA leaves have a high potential to be considered vital in the food and health industry owing to their remarkable antioxidant, antidiabetic, anti-inflammatory, and hepatoprotective effects comparable to commercially available preservatives and standard pharmaceutical drugs. GUA water and ethanol extracts are an ideal clean-label choice to make items like jellies, yogurt, biscuits, labneh, bread, jams, burfi, tea, and dietary supplements. Future studies should focus on the isolation and purification of bioactive compounds from GUA for use in the treatment of various diseases. Clinical trials are also required to develop affordable drugs from GUA with a low therapeutic index.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Bahauddin Zakariya University
Department of Molecular Food Chemistry and Food Development
Gorgan University of Agricultural Sciences and Natural Resources
Ministry of Health and Medical Education

Typ

Übersichtsarbeit

Journal

Trends in Food Science and Technology

Band

156

ISSN

0924-2244

Publikationsdatum

02.2025

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biotechnologie, Lebensmittelwissenschaften

Ziele für nachhaltige Entwicklung

SDG 3 – Gute Gesundheit und Wohlergehen

Elektronische Version(en)

https://doi.org/10.1016/j.tifs.2024.104822 (Zugang: Unbekannt)