Guava (Psidium guavaja) - Properties and trend in functional foods

Guava (Psidium gujava) is a popular tropical fruit, native to South America. Brazil is the top most producer of this fruit packed with promising chemical and biological features. Guava leaves are rich in phenolic compounds, isoflavonoids, gallic acid, catechin, epicathechin, rutin, naringenin, kaempferol. The pulp contains ascorbic acid, carotenoids (lycopene, β-carotene and β-cryptoxanthin). The seeds, skin and barks are rich in glycosides, carotenoids and phenolic compounds. Hepatoprotective, antioxidant, anti-inflammatory, antispasmodic, anti-cancer, antimicrobial, anti-hyperglycemic, analgesic, endothelial progenitor cells, anti-stomachache and anti-diarrheal are the biological properties which are reflected by different plant parts of Guava. Guava, inspite of having such promising features, has limitations for usage because of its highly perishable nature. So, many attempts have been taken for making food products using different parts of guava fruit with focus toward enhancing the shelf life also. The aim of this review is to discuss the physicochemical, phytochemical properties and recent functional foods made from guava fruits.