Abstract
Guava (Psidium gujava) is a worldwide popular tropical fruit generally consumed fresh. Fruits are characterized by low content of carbohydrates, fats, and proteins, and a high content of vitamin C and phytochemicals, such as polyphenols and carotenoids, in the nutrition profile. The traditional therapeutic benefits of guava for metabolic disorders, gut infection, diabetes, and obesity are well known; these important physiological properties of guava beyond its basic nutrition creates a future surge of research and development in the food industry. Studies on the medicinal importance and food processing of guava enriched biscuits, cakes, jams, jellies, marmalades, etc. were included in this review. Guava contains immense bioactive potentials which need an extensive exploration in various dimensions of high-value commodity products in the area of functional foods for the health and well-being of society.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: The Role of Functional Food Security in Global Health
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
