Vol. 10, Issue 5 (2021)

Author(s):
Shivani Sharma and Dr. Anjan Borah

Abstract:
Guava (Psidium guajava L.) is a tropical and subtropical fruit crop that is commonly used in food and traditional medicine all over the world. It is a member of the Myrtaceae family. Tannins, flavonoid: quercetin, pentacyclic triterpenoid: guajanoic acid, saponins, carotenoids, lectins, leucocyanidin, uvaol, amritoside, betasitosterol, ellagic acid, oleanolic acid, triterpenes, and ursolic acid are some of the essential phytoconstituents. Guava can be eaten raw or refined into juice, pulp, jam, jelly, nectar, powder, tea, and other items. The guava plant parts are utilized for the improvement of variety industrial and medicinal products. Antiviral, anti-inflammatory, antidiabetic and anti-mutagenic factors are all found in guava. Guava extract has antinociceptive properties and can help with liver inflammation and serum development.