Thursday, April 30, 2020

Biochemical Composition of Guava and its Benefits for Human Health

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Guava Fruit (Psidium guajava L.)
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The guava is a native bush of Central America. It is found in the wild throughout tropical America as well as in subtropical areas of the American continent. This plant has spread to all tropical and subtropical areas of the world due to its ability to adapt to different soil and climate conditions, i.e. different soil and climate conditions. This crop spreads easily and bears fruit relatively quickly. Worldwide, the guava-producing countries are Pakistan, Egypt, Mexico, Bangladesh, the United States, Brazil, Colombia, Malaysia, Thailand, Peru, India, South Africa, Indonesia and the Dominican Republic. Egypt is the largest exporter of fresh guava. In the Bolivarian Republic of Venezuela, guava is produced in the states of Monagas, Vargas, Aragua, Carabobo, Capital District and Zulia. Zulia is one of the states with the highest production at the national level. In our country the guava has a history of ancestral cultivation since our indigenous people collected the guava for daily consumption, it was used as an important ingredient in food or it was used in the elaboration of drinks. The guava belongs to the Myrtaceae family. Its leaves are opposite, simple, elliptical to oval, from 5 to 15 centimeters long. The flowers are white, with five petals and a large number of stamens. It can be in a flowering state throughout the year. It will reach 5 to 6 meters high on average when the evergreen and leafy bush reaches its highest development. It can be productive for at least 10 years.

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Considered an excellent natural anti-influenza due to its high content of Vitamin C
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Source
The fruit of the guava tree is an ovoid berry that measures approximately 4 to 12 centimeters long and 4 to 7 centimeters wide. It weighs between 30 and 225 grams. It is an aromatic fruit, with a sweet-sour taste, soft and sticky pulp. The color of the pulp is variable. It can be white, yellowish white, pink, yellow, orange or salmon. The taste of the fully ripe fruit is sweet to slightly acidic and somewhat aromatic, varying from strong and penetrating to moderate and pleasant. In the center of the guava is a mass of pulpy material where the seeds are deposited. According to this source the seeds are abundant, stony, triangular, reniform, compressed, white, light yellow or yellowish brown, approximately 3 to 5 mm long. The guava can be consumed both fresh and processed in the form of pulps, juices, jams and preserves. I particularly prepare guava jam at home. I like guava juice very thick. When I taste the fresh guava I prefer the one with the pink pulp.
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Guava is high in vitamins, carotenoids and polyphenols
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VITAMINS

Vitamin B5
Vitamin B9
Vitamin C
Vitamin K
Vitamin A
Vitamin B1
Vitamin B2
Vitamin B3
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MINERALS

Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc
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ORGANICS ACIDS

Citric Acid - Folic Acid - Pantothenic Acid
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100 grams of fresh fruit contain
2 mg sodium
228.3 mg vitamin C
22 mg magnesium
417 mg potasium
68 Kcal energy
5.4 g fiber
0.26 mg iron
18 mg calcium
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Benefits of the Guava in the Health of the Human Being

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Immune System Effect

The daily consumption of this fruit activates the immune function in the human being because it is an excellent antioxidant. It strengthens the nervous system and the digestive system. Its consumption also helps to treat colds and sore throats. It is an ally to prevent premature aging.

Anticancer Action

It reduces the risk of cancer due to the presence of large amounts of antioxidants and immune activators.

Cardiovascular System Effect

Due to the high content of polyphenols, vitamin C and potassium, guava reduces blood pressure and cholesterol levels in the blood, prevents diabetes, helps maintain balanced glucose levels, slows down the processes of sugar absorption in the body and prevents degenerative diseases.

Digestive System Effect

Because of its tannin and flavonoid content, guava has astringent properties that help overcome diarrhea and improve intestinal conditions such as gastroenteritis. Due to the presence of vitamin C, carotenoids and potassium, the guava strengthens and purifies the digestive system.

Respiratory System Effect

Eating raw guava helps fight off a cold. Raw guava or unripe fruit is useful for relieving coughs, reducing mucus, disinfecting the airways and inhibiting microbial activity.

Skin Effect

Due to the high content of tannins and flavonoids it helps to cleanse, tone and keep the skin firm. It avoids moisture in the skin and therefore avoids oily skin. This fruit for being rich in potassium, vitamins A, B and C provides antioxidants and detoxifiers that keep the skin healthy.

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**References**
[R1]
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[R5]
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Grateful with #Pachamama who every day gives me the opportunity to watch the Miracle of Life
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#Pachamama
>The #pachamama tag is for sharing photos, videos and stories related to an encounter with Mother Nature in all her facets. I invite you to specify the place of the #pachamama you are sharing.
Created by @marlenyaragua
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Until the next post
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Originally posted here: https://hive.blog/hive-123046/@marlenyaragua/biochemical-composition-of-guava-and-its-benefits-for-human-health

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