NATURAL HEALTH

‘Guava can boost immune system, prevent cancer, aging’

Studies show that fresh guava-fruit is an excellent source of antioxidant, which could help the body develop resistance against infectious agents. WOLE OYEBADE reports.

GUAVA is one of the most popular, nutritionally rich fruit all around the world. It is known for its unique flavour, taste and health promoting qualities making it a common ingredient in new functional foods category often called “super fruits.”

Botanically, this fruit belongs to the family of Myrtaceae of the genus: Psidium (meaning “pomegranate” in Latin) and known as Psidium guajava. In Nigeria the names are: gwaabaa (Hausa); woba (Efik); ugwoba (Igbo); guafa (Yoruba)

This season, especially in the interior of Southern Nigeria, the local fruit robustly cluster at the tips of old guava trees of average height, while in major markets of the urban centres, guava are carefully displayed to arouse appetite.

Head, Department of Biochemistry, College of Medicine, University of Lagos, Prof. Osaretin Ebuechi said that guava is very rich in astringents (compounds those make your gums feel tighter and fresh after you chew guava leaves or eat a raw guava or use some toothpaste), which binds up loose bowels in diarrhea.

“These astringents are alkaline in nature and have disinfectant and anti-bacterial properties, thus help cure dysentery by inhibiting microbial growth and removing extra mucus from the intestines. Further, other nutrients in guava, such as vitamin-C, Carotenoids and potassium strengthens and tones up the digestive system and disinfect it, which makes it beneficial in gastroenteritis.”

He added that it is one of the riches sources of dietary fiber. “Its seeds, if ingested whole or chewed, serve as excellent laxatives. These two properties of guava help forming bowels, retaining water and clean your intestines and excretory system thoroughly.

“It is said that single constipation can lead to seventy two types of ailments. Every way to your total health goes through proper digestion and more importantly, proper excretion. Guava ensures both of these.”

Osaretin, who is also secretary general, West African Association of Food Science and Technology (WAAFoST) observed that juice of raw and immature guavas or decoction of guava-leaves is very helpful in giving relief in cough and cold by loosening cough, reducing mucus, disinfecting the respiratory tract, throat and lungs and inhibiting microbial activity due to its astringent properties.

“Guava is one of richest in vitamin-C and iron which are proven to be preventive against cold and viral infections. In some areas in India, roasted ripe guava is used as a remedy against extreme cases of cough and cold and congestion.

In addition to the astringents, guava is very-very rich in vitamin-A, B, C and potassium, which are very good anti oxidants and detoxifiers and keep your skin glowing and free from aging, wrinkles and other disorders.

“Guava helps reduce cholesterol in blood and prevents it from thickening, thereby maintaining fluidity of blood and reducing blood pressure. Studies have shown that food stuffs, which lack fiber (such a refined flour) add to blood pressure, due to quick conversion to sugar. Guava, being very rich in fiber and hypoglycemic in nature, helps reduce blood pressure.

“Guava is very helpful for those, who want to lose weight without compromising with their intake of proteins, vitamins and fiber. Guava, being very high in roughage and very rich in vitamins, proteins and minerals, but with no cholesterol and less digestible carbohydrates, is very filling and satisfies appetite very easily. Just have a medium sized guava in the lunch and you will not feel hungry till night.

“But ironically, it helps gaining weight in lean and thin people. This is probably due to its richness in nutrients, which keeps your metabolism right helping proper absorption of nutrients,” he said.

Studies suggest that lycopene in pink guavas prevents skin damage from UV rays and offers protection from prostate cancer.

It is also a very good source of B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), vitamin E and K, and minerals like magnesium, copper and manganese. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.

Since the 1950s, guavas – particularly the leaves – have been a subject for diverse research in chemical identity of their constituents, pharmacological properties and history in folk medicine.

Most research, however, has been conducted on apple guava (P. guajava), with other species remaining undefined. From preliminary medical research in laboratory models, extracts from apple guava leaves or bark are implicated in therapeutic mechanisms against cancer, bacterial infections, inflammation and pain. Essential oils from guava leaves display anti-cancer activity in vitro.

Guava leaves are used in folk medicine as a remedy for diarrhea and, as well as, the bark, for their supposed antimicrobial properties and as an astringent. Guava leaves or bark are used in traditional treatments against diabetes. In Trinidad, a tea made from young leaves is used for diarrhea, dysentery and fever.

On medicinal uses, the roots, bark, leaves and immature fruits, because of their astringency, are commonly employed to halt gastroenteritis, diarrhea and dysentery, throughout the tropics. Crushed leaves are applied on wounds, ulcers and rheumatic places, and leaves are chewed to relieve toothache.

According to researcher Peter Hutch, combating free radicals produced during metabolism and aids in preventing age related chronic diseases, such as Alzheimer’s, cancer, cataracts, heart disease and rheumatoid arthritis.