Guavas

In India, the guava fruit is eaten raw, stewed in sugar syrup, made into jams, jellies and sometimes guava cheese. With the rapid growth of 

The cashew leaves were also investigated. The water extracts from Anacardium occidentale L. leaves (4 ug/ml) proved to be active against simian rotavirus (SA-11) and were able to induce 84.5% of vims inhibition. The simian (SA-11) rotavims together with human rotavims (HCR3) are involved in acute diarrhea, which is a very common disease mainly in children with worldwide distribution and with a significant public health impact (Gonsalves etal. 2005). 

Guava (Psidium guajava L.), an important member of the Myrta-ceae family, is believed to have originated in Central America. It grows throughout the tropics and subtropics and is one of the most widely consumed tropical fmits. The leading producer of fresh guava production is India. Brazil, South Afnca, Hawaii, Colombia, Puerto Rico, and Dominican Republic are other important producer countries. 

Lozoya et al. (2002) affirm that the ancestral medicinal use of guava is supported by numerous biomedical studies concerning the properties 

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Mango and papaya are tropical fmits available in limited supply as concentrated juices or purees. Available single-strength purees include guava, banana, kiwifruit, lulo, soursop, and umbu (24). The international market for tropical fmit drinks is in its infancy, but is expanding. Blends with more traditional juices such as orange and apple are some of the more successful drinks marketed. 

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Phenyl-2-propen-l-ol [104-54-1], commonly referred to as cinnamyl alcohol, is a colorless crystalline soHd with a sweet balsamic odor that is reminiscent of hyacinth. Its occurrence in nature is widespread as, for example, in Hyacinth absolute (Hyacinthus orientalis) (42), the leaf and bark oils of cinnamon Cinnamomum cassia, Cinnamomum lancium, etc), and Guava fmit [Psidiumguajava L.) (43). In many cases it is also encountered as the ester or in a bound form as the glucoside. 

Tomato, watermelon, pink grapefruit, papaya, guava, rose hip Carrot, apricot, mango, red pepper, kale, spinach, broccoli Carrot, collard green, pumpkin, corn, yellow pepper, cloudberry Kale, spinach, broccoli, pea, Brussels sprout, collard green, lettuce, corn, egg yolk... 

Lycopene is a bright red pigment that colors several ripe fruits, vegetables, and flowers. Tomato and tomato products are the main dietary sources of this carotenoid, although it is also found in watermelons, guavas, pink grapefruits, and in small quantities in at least 40 plants. - The absorption of lycopene in the human gut is increased by heat treatment, probably because the breakdown of the plant cells makes the pigment more accessible. ... 

Among tropical fruits, red guavas, containing 76 to 86% of lycopene in relation to total carotenoid, can be considered good sources of lycopene. An indigenous Southeast Asia fruit called gac in Vietnam and used as a rice colorant shows an intense red color in the seed membrane (seed pulp or aril) of the ripe fruit the mesocarp, characterized by its yellow color, is discarded. Although some discrepancies can be found in the literature regarding the lycopene content in gac fruits (Table 4.2.3), this fruit is an extraordinarily rich source of lycopene. ... 

Padula, M. and Rodriguez-Amaya, D.B., Characterisation of the carotenoids and assessment of the vitamin A value of Brasilian guavas (Psidium guajava L.), Food Chem., 20, 11, 1986. 

However, several hours of measurement are typically needed to achieve good signal-to-noise and high resolution, especially for 2D techniques. Other 2D techniques were used for structure elucidation of carotenoids from guava and annatto seeds. ... 

Myrtaceae Eugenia uniflora (Brazil cherry) Psidium guajava (guava) ... 

Of the acyclic carotenes, lycopene and -carotene are the most common. Lycopene is the principal pigment of some red-fleshed fruits and fruit vegetables, such as tomato, watermelon, red-fleshed papaya and guava, and red or pink grapefruit (see Table 7.3). -Carotene is more ubiquitous, but it is usually present at low levels except in Brazilian passion fruit (Mercadante and others 1998) and in carambola (Gross and others... 

Padula M and Rodriguez-Amaya DB. 1987. Changes in individual carotenoids and vitamin C on processing and storage of guava juice. Acta Aliment 16 209—216. 

Fruits and vegetables are a major source of DF in the diet. Table 8.1 shows the SDF, IDF, and TDF contents of common fruits and vegetables, expressed in edible fresh weight. TDF content ranges from around 1 g/100 g fresh matter for grape or lettuce to more than 10 g/100 g fresh matter for guava. When results are expressed as dry matter,... 

DF is one of their major constituents, ranging from 5% in watermelon and 33% in spinach to 54% in guava. 

Jimenez-Escrig A, Rincon M, Pulido R and Saura-Calixto F. 2001. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J Agric Food Chem 49 5489—5493. 

In 2003, Prior and others described methods for the extraction and analysis of hydrophilic and lipophilic antioxidants, using modifications of the ORAC procedure. These methods provide, for the first time, the ability to obtain a measure of total antioxidant capacity in the protein free plasma, using the same peroxyl radical generator for both lipophilic and hydrophilic antioxidants. This assay was also used to measure the total antioxidant capacity of guava fruit extracts (Thaipong and others 2006). 

Thaipong K, Boonprakoba U, Crosby K, Cisneros-Zevallos L and Byrne DH. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal 19(6-7) 669-675. 

Mohamed S, Kyi KMM and Sharif ZM. 1993. Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava. J Sci Food Agric 61 133-136. 

Aguilar-Bemal, V., Palou, E., and Lopez-Malo, A. 2001. Osmodehydrofreezing of guava. In Proceedings of the International Congress on Engineering and Food, ICEF 8 (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), Vol. 1, pp. 798-802. Technomic Publisher, Lancaster, PA. 

DETERMINATION OF PHLOXINE B IN GUAVA SAMPLES FROM THE DYE-SPRAYED ORCHARD... 

Overall mean of phloxine B concentrations (and of SDs) in guava fruits from each sampling time (MD sample excluded. 

The western grey kangaroo (Macropusfuliginosus), the major indigenous herbivore in southwestern Australia, avoids plants of the family Myrtaceae (which include Eucalyptus spp. cloves, and guava), which includes 3500 species on that continent. Essential oils characterize the Myrtaceae many species contain two to nine of these. In one experiment, seven Myrtaceae species were not browsed, while comparable species of other families were. All seven species contained the monoterpene 2,5-dimethyl-3-methylene 1,5-heptadine. The kangaroos also browsed one non-Myrtaceae species (Sollya heterophylla, Pittosporaceae) very little. This species contained the same monoterpene (Jones etal, 2003). 

Most animals can synthesize vitamin C, though humans and primates caimot and must obtain it via the diet. Citrus fruits, peppers, guavas, rose hips, and blackcurrants are especially rich sources, but it is present in most fresh fruit and vegetables. 

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