Psidium guajava
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Psidium guajava Common Names: Guava, Apple guava, Yellow guava, Lemon
guava Scientific
Classification Kingdom: Plantae Phylum: Tracheophyta Class: Magnoliopsida Order: Myrtales Family: Myrtaceae Genus: Psidium Species: P. guajava Synonyms: Psidium pomiferum L., Psidium pyriferum L., Psidium aromaticum Aubl. Morphological Description Psidium guajava is an evergreen shrub or small tree, typically 3–10 m tall,
with a spreading canopy. Its key features include: · Stem: Smooth, mottled bark, peeling in thin strips, reddish-brown
to grayish · Leaves: Opposite, elliptical to ovate, 5–15 cm long, 3–6 cm wide,
leathery, glossy dark green above, paler beneath with prominent veins · Flowers: White, fragrant, 2–3 cm wide, with 4–5 petals and numerous
stamens, borne singly or in small clusters · Fruit: Globose to pear-shaped, 4–12 cm long, with green-to-yellow
skin, white, pink, or red flesh, containing numerous hard seeds The fruit’s aroma is
distinctive, resembling a mix of lemon and pear (Pino et al., 2004). Distribution and Habitat Psidium guajava originates from Central and South America (Mexico to Peru)
and the Caribbean but is now pantropical, naturalized in Africa, Asia, and
Oceania. It thrives in: · Ecosystems: Tropical rainforests, savannas, coastal plains, and
disturbed areas (altitude 0–2,000 m) · Soils: Well-drained loams, sands, or clays (pH 4.5–7.5) · Climate: Warm, humid conditions (20–30°C), tolerating drought and
light frost It is cultivated
globally for fruit and has become invasive in places like Hawaii (Morton,
1987). Ethnopharmacology Psidium guajava, commonly known as guava, is a tropical plant extensively
utilized in traditional medicine for its diverse therapeutic properties.
Various parts of the plant, including the leaves, bark, and fruits, have been
employed to treat ailments such as diarrhea, dysentery, gastroenteritis,
hypertension, diabetes, and rheumatism. The leaves, in particular, are noted
for their antibacterial, anti-inflammatory, and anti-diabetic effects, making
them effective against conditions like coughs, stomach pain, skin issues, and
wounds. Phytochemical analyses have revealed that guava contains compounds such
as flavonoids, tannins, and vitamins, which contribute to its medicinal
efficacy. Additionally, guava extracts have demonstrated potential in combating
various types of cancer, including lung, colorectal, breast, cervical, and
prostate cancers. These findings underscore the significant role of Psidium
guajava in both traditional and modern therapeutic applications. · Diarrhea: In Nigeria, leaf decoctions treat diarrhea; ethanol extracts
reduced intestinal motility by 60% at 200 mg/kg in rats (Ojewole, 2006). · Wound Healing: In India, leaf pastes heal wounds; aqueous extracts showed
antibacterial activity against Staphylococcus aureus (MIC 250 µg/mL) (Nair & Chanda, 2007). · Diabetes: In Mexico, fruit and leaf teas manage blood sugar; leaf
extracts lowered glucose by 25% in diabetic rats at 400 mg/kg (Gutiérrez et
al., 2008). · Antioxidant: Fruit pulp scavenged DPPH radicals by 89% at 50 µg/mL,
linked to vitamin C and flavonoids (Thaipong et al., 2006). · Anti-inflammatory: Leaf extracts reduced paw edema in rats by
58% at 100 mg/kg, attributed to quercetin (Ojewole, 2006). · Anticancer: Essential oils inhibited KB cancer cell growth by 70% at 100
µg/mL in vitro (Manosroi et al., 2006). · Antimicrobial: A study analyze the antimicrobial capacity of the aqueous
extract of guava leaves against wild-type and resistant bacterial strains. Disk
diffusion test results showed the presence of inhibition halos for
Gram-positive bacteria (Staphylococcus aureus, sensitive and resistant; Staphylococcus
pseudintermedius, sensitive and resistant; and Streptococcus spp.,
beta-hemolytic), while for Gram-negative bacteria (Escherichia coli, sensitive
and resistant), there was no inhibition in the tested concentration range. The
Minimal Inhibitory Concentration was 6.8 mg/mL for all Gram-positive strains
evaluated (Pereira, 2023). ⚠ Toxicity Profile: Guava fruit is safe in moderation, but seeds
contain cyanogenic glycosides (0.1–0.5 mg/g), releasing cyanide if chewed
excessively. Toxicity requires >1 kg seed ingestion, far exceeding normal
intake (Morton, 1987). Additional Uses · Culinary: Fruits (vitamin C: 228 mg/100g) are eaten raw, juiced, or
processed into jams and goiabada (Thaipong et al., 2006). · Fodder: Leaves (11–15% protein) serve as livestock feed (Feedipedia,
2023). · Industrial: Wood (density 670 kg/m³) is used for tools and smoking meat
(Morton, 1987). References
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