Chapter 5 - Effects of guava fruit intake on cardiometabolic diseases

Abstract

Guava (Psidium guajava) is one of the most important commercial fruits in India. The exact origin of the guava tree is not known, but it is considered to be native to tropical America, where it grows wild. It is said to have originated in Brazil, but it grows from Mexico to Peru and has become almost a staple fruit in many Asian countries, probably as a result of Portuguese or Spanish colonization. Each 100g of unpeeled guava fruit provides 68kcal of energy, 5.2g of fiber, 11.2g of carbohydrates, 0.9g of protein, 0.3g of fat, 10mg of calcium, 28mg of phosphorus, 0.27mg of iron, 212mg of vitamin C, 0.040mg of riboflavin, 1.040mg of niacin, 0.110mg of vitamin B6, 59µg of folate, 5.5mg of sodium, 24mg of magnesium, 91mg of potassium, 0.14mg of copper, and 0.16mg of zinc. Guava also contains flavonoids (myricetin in sungkai fruit), in the amount of 80.38mg/100g of guava, the highest amount (93.75mg/100g) being in the skin. Red guava also contains beta-carotene. Guava has antiviral, antiinflammatory, antiplaque, and antimutagenic activities. The extract from guava fruit shows antinociceptive activity and is also effective in treating liver damage inflammation and serum production. Ethanolic extract of guava can increase sperm quality as well as quantity and can be used for the treatment of infertile males. The presence of terpenes, caryophyllene oxide, and p-selinene produces relaxation effects. A high content of important antioxidants can provide radioprotective ability. It has been demonstrated that various extracts prepared from guava inhibit sodium-dependent glucose cotransporter 1 (SGLT1)- and glucose transporter 2 (GLUT2)-mediated glucose transport in vitro (Caco-2 cells) and in vivo (C57BL/6N mice). Randomized, controlled trials have reported that guava fruit (500–1000g/day) can decrease blood pressure and blood lipoproteins without a decline in high-density-lipoprotein cholesterol. Guava has potential antioxidant activity, owing to its high content of ascorbic acid, polyphenolics, and flavonoids.