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Guava is a tropical fruit produced by the guava tree. Large quantities of the guava fruit are produced in Brazil, Colombia, Venezuela, and Mexico. The fruit is commonly eaten fresh or made into beverages, jams, and other foods. The fruit, leaves, and juice are also used as medicine.
How does it work?
The guava FRUIT is a source of vitamin C, fiber, and other substances that act like antioxidants. Antioxidants slow down or stop the harmful effects of oxidation. Oxidation is a chemical reaction in which oxygen is added to a chemical element or compound. Guava LEAVES also contain chemicals with antioxidant and other effects. It is not known how guava works for medical conditions.
Insufficient Evidence to Rate Effectiveness for...
- High cholesterol.
- Heart disease.
- Other conditions.
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, and Insufficient Evidence to Rate (detailed description of each of the ratings).
The appropriate dose of guava depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for guava. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.
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Belemtougri RG, Constantin B, Cognard C, et al. Effects of two medicinal plants Psidium guajava L. (Myrtaceae) and Diospyros mespiliformis L. (Ebenaceae) leaf extracts on rat skeletal muscle cells in primary culture. Zhejiang Univ Sci B 2006;7:56-63. View abstract.
Conde Garcia EA, Nascimento VT, Santiago Santos AB. Inotropic effects of extracts of Psidium guajava L. (guava) leaves on the guinea pig atrium. Braz J Med Biol Res 2003;36:661-8. View abstract.
Electronic Code of Federal Regulations. Title 21. Part 182 -- Substances Generally Recognized As Safe. Available at: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=182
Hassimotto NM, Genovese MI, Lajolo FM. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J Agric Food Chem 2005;53:2928-35. View abstract.
Jimenez-Escrig A, Rincon M, Pulido R, Saura-Calixto F. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J Agric Food Chem 2001;49:5489-93. View abstract.
Mercadante AZ, Steck A, Pfander H. Carotenoids from guava (Psidium guajava l.): isolation and structure elucidation. J Agric Food Chem 1999;47:145-51. View abstract.
Qian H, Nihorimbere V. Antioxidant power of phytochemicals from Psidium guajava leaf. J Zhejiang Univ Sci 2004;5:676-83. View abstract.
Rahmat A, Abu Bakar MF, Faezah N, Hambali Z. The effects of consumption of guava (psidium guajava) or papaya (carica papaya) on total antioxidant and lipid profile in normal male youth. Asia Pac J Clin Nutr 2004;13(Suppl):S106.. View abstract.
Yusof RM, Said M. Effect of high fibre fruit (Guava - psidium guajava L.) on the serum glucose level in induced diabetic mice. Asia Pac J Clin Nutr 2004;13(Suppl):S135. View abstract.