Usefulness of Guava Fruit

Guava (Psidium guajava Linn) originated from Central America. This plant can grow well in lowland and upland. Commonly planted in the yard and in the fields. Guava tree is a highly branched shrubs, 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, a little seed and fruit size besar.Jambu Bangkok, Palembang guava, breadfruit guava, cashew apple, guava juice, red guava and cashew brittle.

Among the various types of fruit, guava contains the highest vitamin C and contain enough vitamin A. Compared to other fruits such as oranges that have a vitamin C content of 49 mg/100 grams of material, the vitamin C content of guava 2-fold. Vitamin C is very good as antioxidants. Most of the vitamin C guava concentrated on the outer skin and the 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. The study by Singh Medical Hospital and Research Center Morrabad, India indicate the guava can lower total cholesterol and blood triglycerides and blood pressure in essential hypertension.


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.

Reduce the risk of heart disease to 16%,
Guava also contains potassium, which works to increase the regularity of heart rate, activating muscle contractions, regulating delivery of other nutrients to body cells, control fluid balance in tissues and cells of the body. The study by Singh Medical Hospital & Research Centre Morabad, India showed that guava can lower total cholesterol and blood triglycerides and blood pressure of hypertensive patients. Because of this high content of lycopene, in Indonesia the guava fruit juice is often used to increase platelet levels of patients with dengue fever. According to Dr. James Cerda eating guava with 0.5 to 1 kg / day for 4 weeks the risk of heart disease can be reduced by 16%.

In guava lycopene is also found that non-nutritional substances other than fiber potential. Lycopene is karatenoid (important pigment in plants) found in the blood (0.5 moles per liter of blood) as well as having anti-oxidant activity. Lycopene epidemiologic research studies conducted by researchers at Italy, included 2706 cases of oral cavity cancer, tekek, esophagus, stomach, colon and rectum, if consumed lycopene increased, especially in 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 to attack the disease, improve the health of the 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 fever.

Guava is believed to raise levels of blood platelets and down as dengue fever. But actually medically guava can not necessarily cure dengue fever. "Red Guava only to enhance the body.

So if you suffer from dengue fever should still needed medical treatment. More importantly dengue fever should be prevented by keeping the environment clean and eradicate mosquito breeding.

Posted in: Health Drink