Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | 104822 |
| Fachzeitschrift | Trends in Food Science and Technology |
| Jahrgang | 156 |
| Publikationsstatus | Veröffentlicht - Feb. 2025 |
Abstract
Background: Psidium guajava, also known as guava (GUA) in Asia, is a fruit-bearing crop from the Myrtaceae family, shown to have immense nutritional and biological potential. Scope and approach: The purpose of this study is to outline the most recent literature using Google Scholar, PubMed, ScienceDirect etc., on traditional uses, nutritional profile, phytochemical compounds, pharmacological actions, and possible food applications of GUA. This review focuses on current food and pharmaceutical applications of anatomical parts, extracts, fractions, and isolated compounds of GUA. Key findings and conclusions: The nutritional profile reveals the presence of carbohydrates, fat, protein, minerals, and vitamins and can meet the recommended daily allowance (RDA) for ascorbic acid, iron, zinc, and manganese. Traditionally, it had been used to cure diarrhea, dysentery, vertigo, skin problems, jaundice, neurological disorders, and stomach issues. Anatomical parts of GUA indicate the therapeutic potential including antioxidant, anti-inflammatory, anticancer, antidiabetic, and hepatoprotective due to the presence of secondary metabolites such as flavonoids, phenolic acids, fatty acids, coumarins, terpenoids, saponins, steroids, tannins, phospholipids, hydrocarbons, polyphenols, and carotenoids. Various parts of GUA mainly GUA leaves have a high potential to be considered vital in the food and health industry owing to their remarkable antioxidant, antidiabetic, anti-inflammatory, and hepatoprotective effects comparable to commercially available preservatives and standard pharmaceutical drugs. GUA water and ethanol extracts are an ideal clean-label choice to make items like jellies, yogurt, biscuits, labneh, bread, jams, burfi, tea, and dietary supplements. Future studies should focus on the isolation and purification of bioactive compounds from GUA for use in the treatment of various diseases. Clinical trials are also required to develop affordable drugs from GUA with a low therapeutic index.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Trends in Food Science and Technology, Jahrgang 156, 104822, 02.2025.
Publikation: Beitrag in Fachzeitschrift › Übersichtsarbeit › Forschung › Peer-Review
}
TY - JOUR
T1 - A comprehensive review on guava: Nutritional profile, bioactive potential, and health-promoting properties of its pulp, peel, seeds, pomace and leaves
AU - Khan, Farwa Iqbal
AU - Akhtar, Saeed
AU - Qamar, Muhammad
AU - Ismail, Tariq
AU - Saeed, Wisha
AU - Esatbeyoglu, Tuba
AU - Jafari, Seid Mahdi
N1 - Publisher Copyright: © 2024 Elsevier Ltd
PY - 2025/2
Y1 - 2025/2
N2 - Background: Psidium guajava, also known as guava (GUA) in Asia, is a fruit-bearing crop from the Myrtaceae family, shown to have immense nutritional and biological potential. Scope and approach: The purpose of this study is to outline the most recent literature using Google Scholar, PubMed, ScienceDirect etc., on traditional uses, nutritional profile, phytochemical compounds, pharmacological actions, and possible food applications of GUA. This review focuses on current food and pharmaceutical applications of anatomical parts, extracts, fractions, and isolated compounds of GUA. Key findings and conclusions: The nutritional profile reveals the presence of carbohydrates, fat, protein, minerals, and vitamins and can meet the recommended daily allowance (RDA) for ascorbic acid, iron, zinc, and manganese. Traditionally, it had been used to cure diarrhea, dysentery, vertigo, skin problems, jaundice, neurological disorders, and stomach issues. Anatomical parts of GUA indicate the therapeutic potential including antioxidant, anti-inflammatory, anticancer, antidiabetic, and hepatoprotective due to the presence of secondary metabolites such as flavonoids, phenolic acids, fatty acids, coumarins, terpenoids, saponins, steroids, tannins, phospholipids, hydrocarbons, polyphenols, and carotenoids. Various parts of GUA mainly GUA leaves have a high potential to be considered vital in the food and health industry owing to their remarkable antioxidant, antidiabetic, anti-inflammatory, and hepatoprotective effects comparable to commercially available preservatives and standard pharmaceutical drugs. GUA water and ethanol extracts are an ideal clean-label choice to make items like jellies, yogurt, biscuits, labneh, bread, jams, burfi, tea, and dietary supplements. Future studies should focus on the isolation and purification of bioactive compounds from GUA for use in the treatment of various diseases. Clinical trials are also required to develop affordable drugs from GUA with a low therapeutic index.
AB - Background: Psidium guajava, also known as guava (GUA) in Asia, is a fruit-bearing crop from the Myrtaceae family, shown to have immense nutritional and biological potential. Scope and approach: The purpose of this study is to outline the most recent literature using Google Scholar, PubMed, ScienceDirect etc., on traditional uses, nutritional profile, phytochemical compounds, pharmacological actions, and possible food applications of GUA. This review focuses on current food and pharmaceutical applications of anatomical parts, extracts, fractions, and isolated compounds of GUA. Key findings and conclusions: The nutritional profile reveals the presence of carbohydrates, fat, protein, minerals, and vitamins and can meet the recommended daily allowance (RDA) for ascorbic acid, iron, zinc, and manganese. Traditionally, it had been used to cure diarrhea, dysentery, vertigo, skin problems, jaundice, neurological disorders, and stomach issues. Anatomical parts of GUA indicate the therapeutic potential including antioxidant, anti-inflammatory, anticancer, antidiabetic, and hepatoprotective due to the presence of secondary metabolites such as flavonoids, phenolic acids, fatty acids, coumarins, terpenoids, saponins, steroids, tannins, phospholipids, hydrocarbons, polyphenols, and carotenoids. Various parts of GUA mainly GUA leaves have a high potential to be considered vital in the food and health industry owing to their remarkable antioxidant, antidiabetic, anti-inflammatory, and hepatoprotective effects comparable to commercially available preservatives and standard pharmaceutical drugs. GUA water and ethanol extracts are an ideal clean-label choice to make items like jellies, yogurt, biscuits, labneh, bread, jams, burfi, tea, and dietary supplements. Future studies should focus on the isolation and purification of bioactive compounds from GUA for use in the treatment of various diseases. Clinical trials are also required to develop affordable drugs from GUA with a low therapeutic index.
KW - Anti-diabetic
KW - Anti-inflammatory
KW - Antioxidants
KW - Hepatoprotective
KW - Phytochemicals
KW - Psidium guajava
UR - http://www.scopus.com/inward/record.url?scp=85212137523&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2024.104822
DO - 10.1016/j.tifs.2024.104822
M3 - Review article
AN - SCOPUS:85212137523
VL - 156
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
M1 - 104822
ER -