A COMPREHENSIVE REVIEW ON PSIDIUM GUAJAVA LINN: AS AN HERBAL REMEDY

A COMPREHENSIVE REVIEW ON PSIDIUM GUAJAVA LINN: AS AN HERBAL REMEDY

Saheli Chakraborty, Rajesh Ghosh, Soumyadip Ghosh * and Debgopal Ganguly

Bengal School of Technology, Sugandha, Chuchura, Hooghly - 712102, West Bengal, India.

ABSTRACT: Psidium guajava Linn is an herbal remedy used in Ayurveda as a traditional system of medicine in ethnomedicine. It is a tropical evergreen plant that grows in tropical and subtropical climates. It has a wide variety of nutritional components. The whole plant and various parts of the plants possess different types of therapeutic activity, such as Tannin, phenols, triterpenes, flavonoids, essential oils, saponins, carotenoids, lectins and vitamins, dietary fiber, fatty acids, and other active components of guava plants demonstrate pharmacological activity. The fruits and leaves can be freely consumed for their good taste and various nutritional benefits and can be used in various treatments. The most active constituents, like tannins, flavonoids, terpenoids, etc., are mainly found in leaf parts. Guava has a high nutritional value, as it is high in dietary fiber, vitamins C and A, folic acid, dietary minerals, potassium, copper, and manganese. Guava leaves have phenolic compounds which are reported to possess antibacterial, antistress, antigenotoxic, anti-inflammatory, anti-hyperglycemia, anti-rotavirus, cytotoxic, hepatoprotective, etc. In this review, compile all the knowledge of pharmacogenetic and pharmacological studies to present guava as an herbal drug. Many pharmacological activities have been demonstrated, such as antioxidant, antidiabetic, antihypertensive, laxative, antiallergic, cardiotonic, etc.

Keywords: Guava, Herbal drug technology, Anti-inflammatory, Anti-hyperglycemia, Flavonoids, Pharmacogenetic, Antigenotoxic

INTRODUCTION: Guava is a tropical plant with vital nutrients and beneficially therapeutic action. In Indian Ayurveda and traditional Chinese medicine, the preparation of leaves has been used as folk medicine ¹. Guava is abundantly grown for fruit, obtained from Psidium guava Linn, belonging to phylum Magnoliophyta, class Magnoliopsida and Myrtaceae family.

The plant is known as ‘Guava’, ‘amrud’, ‘jhampal’, ‘bayabas’ etc. in Sanskrit ².

Taxonomy:

Kingdom: Plantae

Order: Myrtales

Family: Myrtaceae

Subfamily: Myrtoideae

Genus: Psidium

Species: Guajava

Biological name: Psidium guajava Linn.

It is widely cultivated and distributed in native America, India, Mexico, etc. tropical and subtropical areas. In India, two varieties of guava found are pyriferum and pomiferum. Guava trees are small evergreen shrubs with numerous robust branches. This tree has a smooth bark that flakes off now and again ³.

The study of indigenous medicinal practices is known as ethnomedicine. Traditional medicine commonly uses plant components to treat wounds, ulcers, intestinal problems, chronic diarrhea, diabetes, cough pain, high cholesterol, heart disease, discomfort, and weight reduction, among other ailments ⁴.

Guava has a high nutritional value, as it is high in dietary fiber, vitamins C and A, folic acid, dietary minerals, potassium, copper, and manganese, among others ⁵.

Nutritional Value of Guava Fruit: 

Moisture: 2.8-5.5g

Crude fiber: 0.9-1.0g

Protein: 0.1-0.5mg

Fat: 0.43-0.7mg

Ash: 9.5-10mg

Carbohydrate: 9.1-17mg

Calcium: 17.8-30mg

Phosphorous: 0.30-0.70mg

Iron: 200-400 I.U.

Carotene (Vitamin A): 0.046mg

Thiamin: 0.03-0.04mg

Riboflavin: 0.6-1.068mg

Niacin: 40 I.U.

Vitamin: 36-50m

Plants have various chemical constituents that possess various therapeutic applications for human health and are used as functional food or nutraceuticals ⁶. Guava leaves have phenolic compounds reported to possess antibacterial, antistress, antigenotoxic, anti-inflammatory, anti-hyperglycemia, anti-rotavirus, cytotoxic, hepatoprotective, etc. ⁷.

This review aims to describe pharmacogenetic studies and pharmacological activities examined over the last decade on various parts of Psidium guajava Linn in-vitro and in-vivo.

Distribution: Guava originated from Mexico, northern or central America ⁸. Guava is believed to have originated in South Africa for economic reasons before being brought to India by the Portuguese. Guava is a popular fruit in Asian countries, but it has expanded its territory in Western countries due to its therapeutic advantages ⁹. It's a one-of-a-kind situation. It belongs to the Myrtaceae family and is a tiny tree. As long as the tree is maintained moist, it may be cultivated in any soil. Climates that are tropical or subtropical predominate. India is currently the world's leading guava producer. China, a neighboring country, came in second ¹⁰.

Cultivation and Collection: Guava seeds remain viable for many months. They often germinate in 2 - 3 weeks but may take as long as 8 weeks. Guava is generally propagated from seeds, but trees vary in plant and fruit characteristics. Guavas require full light and appreciate a frost-free environment. They may grow in various soil conditions, although they prefer rich soils, high in organic matter& well-drained soil with pH ranging from 5 to 7. The tree can withstand short water logging but not salty soils.3 x 5 m and 5 x 6 m are the most popular tree spacing. The temperature between (15-30°C) significantly impacts growth ¹¹.

Fruit set at 24-28°C is an option. Fertilization is planned based on leaf and soil analyses, as well as the stage of growth. Pruning a bearing tree regularly is required. Because the fruit is produced on fresh growth, pruning the tree and removing water shoots and suckers are required. Trimming of undesirable wood is necessary regularly to preserve a desirable tree shape. Because guava grows fruit on fresh growth from mature wood, it's necessary to maintain a balance between vegetative growth and mature wood to ensure production the following season and fruiting consistency ¹².

Thinning at the early stages of fruit growth boosts the size of the rest fruits, prevents trunk breakage, and encourages regular bearing. The most common procedure for guava is hand thinning because chemical thinning agents have yet to be developed. The common problems for the guava are foliage diseases, root-rot, guava whitefly, guava moth, Caribbean fruit fly, mealy bugs, scale, whiteflies, and fruit flies ¹³. Guavas mature all year in warmer climates. The fruit should be allowed to ripen on the tree for the best flavor, but it can also be harvested green and left to ripen off the tree at room temperature ¹⁴. Guava is a tiny tree that grows to be 3-10 meters tall. Its root system is shallow. Roots consist of lower-dropping branches. The trunk's diameter is 20 cm, and it is covered with smooth green or red-brown bark. Young twigs are pubescent ¹⁵.

The leaves of plants grow in pairs and opposite to each other, elliptic to oblong, 5-15 cm long x 3-7 cm broad. The leaf is pubescent and veined in the lower part and glabrous in the upper part ¹⁶.

The flower is white and 3cm in diameter. The fruit is juicy, pyriform, and weighs about 500 gm. The skin color of the fruit is yellowish to orange. The inner part or flesh is white, yellow, or red, sweet to sour in taste. The fruit contains numerous seeds, about 3-5 mm long ¹⁷.

FIG. 1: GUAVA TREE LOCATED IN A RURAL AREA OF WEST BENGAL, INDIA

Macroscopic Characteristics of Leaves:

Color: Green

Size: 7-15 centimeters long and 3-5 centimeters wide

Shape: Oblong to oval in shape

Odor: Aromatic when crushed ¹⁸.

Microscopic Characteristics: The transverse section of Guajava showed upper and lower epidermis. The epidermis consists of a single layer of cuticle, anomocytic stomata. In below part of the epidermis contain oil glands. The vascular bundle is surrounded by 4-6 layers of the cortex. Xylem is lignified, and phloem is non-lignified ¹⁹.

Large Cells Make up the Pith: There were a lot of unicellular trichomes, both blunt and pointed. Calcium oxalate is present in cluster and prismatic types ²⁰.

Chemical Constituents: The main components of Guava aretennis, phenols, triterpenes, flavonoids, essential oils, saponins, carotenoids, lectins, vitamins, dietary fiber, fatty acids, etc. Guava fruits are richer in the source of vitamin C (80 mg of vitamin c in 100 gm of fruits) than citrus and also present vitamin A. It is an excellent source of pectin, a type of dietary fiber ²¹. Guava leaves mainly contain flavonoids – Quercetin. Due to the presence of Quercetin, guava shows antibacterial activity. It is also contributing to anti-diarrhea effects. Due to the presence of polyphenols, guava acts as an anti-oxidant agent ²².

The Active Constituents of Guava Plants are:

FIG. 2: ACTIVE CONSTITUENTS OF THE GUAVA PLANT

Extraction of Plant Material:

• The sample of a leaf is washed in water.
• Then dried and placed into a blender to be blended into a powder.
• For the extraction process, the maceration procedure is used. Four solvents which are increasing polarity, n-hexane (>95%), methanol (>95%), ethanol (>99.5%), and boiling water, are used.
• Then the leaf powder was added to each solvent to make a 20% concentration.
• The mixes were prepared in a sterile 125 ml Erlenmeyer flask coated in aluminum foil to minimize evaporation and kept at room temperature for 3 days.
• The flasks were then shaken at 70 rpm on a platform shaker.
• After 3 (Three) days of soaking in the solvent, the mixtures were transferred to 50 mL tubes and centrifuged for 10 min at 4,000 rpm at 25°C.
• The supernatant was collected and stored at 4°C until needed ^{23, 24}.

Phytochemical Studies: Different chemical tests are done to identify active constituents in guava. For each test, 1ml of each solvent extract was used for analysis, except in the saponin test, 3ml of solvent extracts were used ²⁵.

Test for Saponin: Extract was placed in a test tube and shaken vigorously. The presence of saponins 26 indicated the formation of stable foam.

Test for Phenols and Tannins: Extracts were mixed with 2ml of 2% solution of FeCl₃. A blue-green or black coloration is formed ²⁷.

Test for Terpenoids (Salkowski’s test): Extract is mixed with chloroform (2ml). Then add 2ml of concentrated sulfuric acid and shake gently. A reddish-brown color is formed in the interphase to show the presence of terpenoids ²⁸.

Test for flavonoids (Shinoda test): add magnesium ribbon fragments and concentrated hydrochloric acid to extract dropwise. Orange, red, pink, or purple color is formed ²⁹.

Test for Glycoside: Extract was mixed with 2 mL of glacial acetic acid containing 2 drops of 2% FeCl₃. The mixture was poured into another tube containing 2 mL of concentrated sulfuric acid. A brown ring at the interphase indicates the presence of glycosides ³⁰.

Physicochemical Studies: The parameters for physicochemical studies are total ash value, loss on drying, water-soluble ash, acid-insoluble ash, foaming index, saponification value, water-soluble extractive value, etc., were determined as per WHO guidelines ³¹.

Loss on Drying: Transfer the sample to the beaker, cover it and accurately weigh the bottle and content individually; keep for 1 hour at 60°C. Then calculate the final value and % yield of moisture content ³².

Ash value: Weigh 3gm of guava leaves in the crucible. Then it is kept in a Muffle furnace for 5 to 6 hours and switched off the instruments. Then after 15 minutes, the crucible was cool and weighed ³³.

Water-soluble and Insoluble Ash Value: In a beaker, 0.7 gm leaves mixed with 25ml of water and heated for 5 min. Then filter and warm the filter paper after filtration. Weight the ash of the filter, remaining on filter paper and water-insoluble extract. The filtrate is a water-soluble extract ³⁴.

Swelling Index: In a measuring cylinder, 3gm of accurately weighed dry guava is dissolved in 20ml of water and kept for 24 hours with agitating occasionally. After that observe the swelling values o guava leaves and measure the volume occupied by swollen ³⁵.

Foaming index: add 1gm of extract to 10ml of water in a beaker. Then shake for a few min and allow to stand. The foaming index is calculated by

Foaming index = 1000 / a

a = volume of decoction used for preparing dilution in tube ³⁶.

Therapeutic Uses: Various parts of guava plants have pharmacological activity.

Leaf: The decoction or infusion of leaves is used in treating rheumatism in India. It is used as an antibiotic for wounds, ulcers, and toothache in the USA. Guava teas are also treated for bronchitis, asthma, cough, and pulmonary diseases.

Bark: The decoction or infusion of the bark acts as an astringent in treating ulcers, wounds and diarrhea in the Philippines. In Panama, it is used to treat dysentery and skin disorders. It is also helped to expel the placenta after childbirth. It also treats skin infections, vaginal hemorrhage, wounds, fever, dehydration, and respiratory disturbance.

Roots: the decoction form of roots used to treat diarrhea, cough, stomach ache, dysentery, toothaches, indigestion, and constipation in West Africa. The is acts as an astringent in treating ulcers, wounds and diarrhea in the Philippines.

Whole Plants: The decoction, infusion, or paste form of whole plants acts as a skin tonic in Tahiti and Samoa and acts as an analgesic in painful menstruation, miscarriages, uterine bleeding, premature labor, and wounds ^{37, 38}.

Pharmacological Activity:

Laxative: guava leaves and fruits contain dietary fiber, which helps in the treatment of constipation. It contains 36 gm of dietary fiber per 100 gm of fiber in the diet. Guava seeds are also a potent laxative used to treat chronic constipation and intestinal cleansings ³⁹.

Antidiabetic Activity: In china, guava leaves are consumed on an empty stomach to treat diabetes. Peeled fruits without skin consumption are lowering blood sugar levels.

The inhibition of intestinal motility effects of leaves on glycosidase to breakthrough related to postprandial hyperglycemia in the treatment for diabetes (type II) ². The fiber of guava leaves elevated glucose absorption from the gut ⁴⁰.

Anti-diarrhea: Leaf extracts decreased spasms, and induced diarrhea. Reduced defecation, the severity of diarrhea, and intestinal fluid secretion reduction. Quercetin and its derivatives affect smooth muscle fibers with calcium antagonism, inhibit intestinal movement, and reduce capillary permeability in the abdominal cavity ⁴¹.

Cardioprotective: The constituents of guava plant, Arjunolic acid acts as a cardioprotective agents ⁴².

Hepatoprotective activity: the leaf extracts possess a significant hepatoprotective effect with Asiatic acid. It blocked the lip polysaccharides, D-galactosamine in both serum Aspartate aminotransferase and serum alanine transferase levels. It is also showing improved nuclear condensation and ameliorated proliferation with less lipid deposition ⁴³.

Antioxidant Activity: Guava leaf extracts and fruits are potential sources of natural antioxidants. Guava contains copious amounts of phenolic compounds such as protocatechuic acid, ferulic acid, Quercetin, Gauvin ascorbic acid, gallic acid, and caffeic acid inhibit peroxidation reactions in the human body.

The decrease of free radicals has antioxidizing effect in the body due to the guava leaf polyphenols that prevent arterial sclerosis, thrombosis, cataract and inhibition of senescence in the body and skin ⁴⁴.

Antihypertensive Agents: the consumption of guava fruit daily significantly reduces blood pressure levels. Guava contains potassium which helps to relax blood vessels and thus helps in controlling blood pressure ⁴⁵.

Anticancer: The aqueous extract of guava inhibits the growth of cancer cell line DU-145 in a dose-dependent manner. Essential oil extraction from leaves effectively reduces the growth of human mouth epidermal carcinoma and murine leukemia. Jacomari acid is obtained from guava seeds having anti-tumor effects. Leaf extracts have the potential effect as chemotherapeutic agents to inhibit the growth of tumors and cancer ⁴⁶.

Anti-inflammatory and Analgesic Agents: the decoction of leaf extracts showing anti-inflammatory activity in the treatment of rheumatism. The young leaves and shoots are used for inflammation of the kidney and kidney problems in India ⁴⁷.

CNS-related Activity: Quercetin is a flavonoid that is obtained from leaf extracts, induced the reduction in acetylcholine evoked released. The leaf infusion is used in India for cerebral infections. The mechanism of action may be associated with an interaction with presynaptic calcium channels ⁴⁸.

Wound Healing Activity: The plant provides astringent activity in treating wound healing activity and skin damage repair properties.

Decoction of the bark, leaf, and flowers is used in formulating eye products for their soothing effects. The solvent extraction of guava shows antiallergic activity. The guava cream has adjunctive therapy in atopic dermatitis ^{49, 50}.

CONCLUSION: Psidium guava Linn possesses several medicinal properties for multiple health problems. The fruits and leaves can be freely consumed for their good taste and various nutritional benefits and can be used in various treatments. The most active constituents, like tannins, flavonoids, terpenoids, etc., are mainly found in leaf parts.

From this review, this can be concluded that the whole part of various parts of the plants has a traditional use in the treatment of various diseases such as constipation, diabetes, skin disorder, hypertension, rheumatism, etc., in recent years, further investigation studies on guava, discover its therapeutic activity on cancer.

Hence, a significant amount of investigation is required on its pharmacodynamics, kinetics and proper standardization, and clinical trials are needed to exploit their therapeutic utility to combat various diseases.

ACKNOWLEDGMENT: I would like thanks to Dr. Subhabrota Majumder for supporting the work, revising, and designing the manuscript.

CONFLICTS OF INTEREST: The authors declared no potential conflicts of interest concerning this article's review, authorship, and publication.

REFERENCE:

1. Kumar M, Tomar M, Amarowicz R, Saurabh V, Nair MS, Maheshwari C, Sasi M, Prajapati U, Hasan M, Singh S and Changan S: Guava (Psidium guajava) leaves: nutritional composition, phytochemical profile, and health-promoting bioactivities. Foods 2021; 10(4): 752-561.
2. Naseer S, Hussain S, Naeem N, Pervaiz M and Rahman M: The phytochemistry and medicinal value of Psidium guajava (guava). Clinical Phytoscience 2018; 4(1): 1-8.
3. Rajan S and Hudedamani U: Genetic resources of guava: importance, uses and prospects. In Conservation and Utilization of Horticultural Genetic Resources Springer Singapore 2019; 363-383.
4. Krupa J, Sureshkumar J, Silambarasan R, Priyadarshini K and Ayyanar M: Integration of traditional herbal medicines among the indigenous communities in Thiruvarur District of Tamil Nadu, India. Journal of Ayurveda and Integrative Medicine 2019; 10(1): 32-7.
5. Bakar B, Çakmak M, Ibrahim MS, Özer D, Saydam S and Karatas F: Investigation of amounts of vitamins, lycopene, and elements in the fruits of Opuntia ficus-indica subjected to different pretreatments. Biological Trace Element Research 2020; 198(1): 315-23.
6. Maqsood S, Adiamo O, Ahmad M and Mudgil P: Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients. Food Chemistry 2020; 308: 125522-125533.
7. Das M and Goswami S: Antifungal and antibacterial property of guava (Psidium guajava) leaf extract: Role of phytochemicals. Int J Health Sci Res 2019; 9(2): 39-45.
8. Rajan S and Hudedamani U: Genetic resources of guava: importance, uses and prospects. Conservation and utilization of horticultural genetic resources: Springer 2019; 363-83.
9. Havik PJ, Monteiro F, Catarino S, Correia AM, Catarino L and Romeiras MM: Agro-economic transitions in Guinea-Bissau (West Africa): Historical trends and current insights. Sustainability 2018; 10(10): 3408.
10. Damania A: Editor the current status of genetic resources of some tropical and sub-tropical south asian fruits and nuts and their wild progenitors. I International Symposium on Wild Relatives of Subtropical and Temperate Fruit and Nut Crops 2011; 948.
11. Rodríguez-Palafox EE, Vásquez-López A, Márquez-Licona G, Lima NB, Lagunes-Fortiz E and Tovar-Pedraza JM: First report of Colletotrichum siamense causing Anthracnose of guava (Psidium guajava) in Mexico. Plant Disease 2021; 105(10): 3290-3298.
12. Sampath Kumar NS, Sarbon NM, Rana SS, Chintagunta AD, Prathibha S, Ingilala SK, Jeevan Kumar SP, Sai Anvesh B and Dirisala VR: Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies. AMB Express 2021; 11(1): 1-9.
13. Olatunde OO, Tan SL and Benjakul S: Ethanolic guava leaf extract with different chlorophyll removal processes: Antioxidant properties and its preventive effect on lipid oxidation in Pacific white shrimp. International Journal of Food Science & Technology 2021; 56(4): 1671-81.
14. Yeshiwas D and Mekonnen A: Comparative study of the antioxidant and antibacterial activities of two guava (Psidium guajava) fruit varieties cultivated in Andasa Horticulture Site, Ethiopia. Chem Int 2018; 4(3): 154-62.
15. Wang L, Zhang J, Zhang W, Lin X, Li C and Wu Z: Role of carbohydrate-cleaving enzymes in phenolic mobilization of guava leaves tea during solid state bio-processing with Monascus anka and Bacillus sp. Process Biochemistry 2019; 82: 51-8.
16. Patil SP and Rane PM: Psidium guajava leaves assisted green synthesis of metallic nanoparticles: a review. Beni-Suef University Journal of Basic and Applied Sciences 2020; 9(1): 1-7.
17. Bhambar RS: A Review on Antimicrobial Activity of Psidium guajava leaves on different microbial species, antioxidant activity profile and herbal formulations. Journal of Pharmaceutical Sciences and Research 2021; 13(7): 406-11.
18. Biswas S, Talukdar P and Talapatra SN: Presence of phytochemicals in fruits and leaves of guava (Psidium guajava) for cancer prevention: A mini review. Journal of Drug Delivery and Therapeutics 2019; 9(4): 726-9.
19. Silveira MR, Coutinho NM, Rocha RS, Moraes J, Esmerino EA and Pimentel TC: Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure. Food Research International 2019; 119: 564-70.
20. Silveira MR, Coutinho NM, Rocha RS, Moraes J, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, Raices RS, Ranadheera CS and Borges FO: Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure. Food Research International 2019; 119: 564-70.
21. Wurlina W, Mas’ud Hariadi ES, Susilowati S and Meles DK: The effect of crude guava leaf tannins on motility, viability, and intact plasma membrane of stored spermatozoa of Etawa crossbred goats. Veterinary World 2020; 13(3): 530.
22. da Silva NC, de Barros-Alexandrino TT, Assis OB and Martelli-Tosi M: Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. Food Chemistry 2021; 354: 129553.
23. Nagarajan J, Krishnamurthy NP, Ramanan RN, Raghunandan ME, Galanakis CM and Ooi CW: A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. Food chemistry 2019; 296: 47-55.
24. König A, Schwarzinger B, Stadlbauer V, Lanzerstorfer P, Iken M, Schwarzinger C, Kolb P, Schwarzinger S, Mörwald K, Brunner S and Höglinger O: Guava (Psidium guajava) fruit extract prepared by supercritical CO2 extraction inhibits intestinal glucose resorption in a double-blind, randomized clinical study. Nutrients 2019; 11(7): 1512.
25. Kumar M, Tomar M, Amarowicz R, Saurabh V, Nair MS and Maheshwari C: Guava (Psidium guajava) leaves: nutritional composition, phytochemical profile, and health-promoting bioactivities. Foods 2021; 10(4): 752.
26. Das M and Goswami S: Antifungal and antibacterial property of guava (Psidium guajava) leaf extract: Role of phytochemicals. Int J Health Sci Res 2019; 9(2): 39-45.
27. Upadhyay R, Dass JF, Chauhan AK, Yadav P, Singh M and Singh RB: Guava enriched functional foods: therapeutic potentials and technological challenges. The Role of Functional Food Security in Global Health 2019; 365-78.
28. Bulugahapitiya VP, Kokilananthan S, Manawadu H and Gangabadage CS: Phytochemistry and medicinal properties of Psidium guajava leaves: A review. Plant Science Today 2021; 8(4): 963-71.
29. Avhad BA, Kotecha PM, Lande SB and UD C: Studies on preparation of fruit bar from papaya and guava. Journal of Pharmacognosy and Phytochemistry 2019; 8(4): 3219-23.
30. Verma R and Bisen BP: Studies on sensory evaluation of guava and papaya mixed fruit bar during storage. J of Pharmacognosy and Phytochemistry 2020; 9(4): 1052-6.
31. Chawla S, Devi R and Jain V: Changes in physicochemical characteristics of guava fruits due to chitosan and calcium chloride treatments during storage. Journal of Pharmacognosy and Phytochemistry 2018; 7(3): 1035-44.
32. Zhdanov DA, Braslavskii VB and Kurkin VA: Determination of infrared thermogravimetric moisture (loss on drying) for different morphological group of medicinal plant raw materials: development the techniques. Aspirantskiy Vestnik Povolzhiya 2021; 21(5-6): 73-7.
33. Naqvi SR, Tariq R, Hameed Z, Ali I, Naqvi M, Chen WH, Ceylan S, Rashid H, Ahmad J, Taqvi SA and Shahbaz M: Pyrolysis of high ash sewage sludge: Kinetics and thermodynamic analysis using Coats-Redfern method. Renewable Energy 2019; 131: 854-60.
34. Rana R, Thakur R, Singla S and Goyal S: Psidium guajava Leaves: Phytochemical study and Pharmacognostic evaluation. Himalayan Journal of Health Sciences 2020; 12-7.
35. Kumar R, Ghoshal G and Goyal M: Development and characterization of corn starch based nanocomposite film with AgNPs and plant extract. Materials Science for Energy Technologies 2020; 3: 672-8.
36. Zheng T, Zhou W, Gao Y, Yu W, Liu Y, Zhang C, Zheng C, Wan S, Lin J and Xiang J: Active impregnation method for copper foam as catalyst support for methanol steam reforming for hydrogen production. Industrial & Engineering Chemistry Research 2019; 58(11): 4387-95.
37. Jamieson S, Wallace CE, Das N, Bhattacharyya P, Bishayee A. Guava (Psidium guajava): a glorious plant with cancer preventive and therapeutic potential. Critical Reviews in Food Science and Nutrition 2021; 1-32.
38. Kumar M, Kapoor S, Dhumal S, Tkaczewska J, Changan S, Saurabh V, Mekhemar M, Rais N, Satankar V, Pandiselvam R and Sayed AA: Guava (Psidium guajava) seed: A low-volume, high-value byproduct for human health and the food industry. Food Chemistry 2022; 132694.
39. Nayak N, Varghese J, Shetty S, Bhat V, Durgekar T, Lobo R and Nayak UY: Evaluation of a mouthrinse containing guava leaf extract as part of comprehensive oral care regimen-a randomized placebo-controlled clinical trial. BMC Complementary and Alternative Medicine 2019; 19(1): 1-0.
40. Akkawi M, Abu-Lafi S and Abu-Remeleh Q: Screening of guava (Psidium guajava) leaves extracts against β-hematin formation. Pharm Pharmacol Int J 2021; 9(1): 11-5.
41. Sudira IW, Merdana IM and Qurani SN: Preliminary phytochemical analysis of guava leaves (Psidium guajava) as antidiarrheal in calves. Advances in Tropical Biodiversity and Environmental Sciences 2019; 3(2): 21-4.
42. Aly E, Fadlalla S. Cardio-Nephroprotective Effects of Guava and Olive Leaf Extracts on Doxorubicin-Induced Toxicity in Rats. Advances in Nutrition 2017; 8(1): 6.
43. Li Y, Xu J, Li D, Ma H, Mu Y and Zheng D: Chemical characterization and hepatoprotective effects of a standardized triterpenoid-enriched guava leaf extract. Journal of Agricultural and Food Chemistry 2021; 69(12): 3626-37.
44. Vijayanand S and George K: Bioactive potential and pharmacological activity of Psidium guajava. Current Trends in Biotechnology and Pharmacy 2021; 15(5): 524-39.
45. Jiang L, Lu J, Qin Y, Jiang W and Wang Y: Antitumor effect of guava leaves on lung cancer: A network pharmacology study. Arabian Journal of Chemistry 2020; 13(11): 7773-97.
46. Suwanwong Y and Boonpangrak S: Phytochemical contents, antioxidant activity and anticancer activity of three common guava cultivars in Thailand. European Journal of Integrative Medicine 2021; 42: 101290.
47. Kumar M, Tomar M, Amarowicz R, Saurabh V, Nair MS, Maheshwari C, Sasi M, Prajapati U, Hasan M, Singh S and Changan S: Guava (Psidium guajava) leaves: nutritional composition, phytochemical profile, and health-promoting bioactivities. Foods 2021; 10(4): 752.
48. Ceballos-Francisco D, Castillo Y, De La Rosa F, Vásquez W, Reyes-Santiago R, Cuello A, Cuesta A and Esteban MÁ: Bactericidal effect on skin mucosa of dietary guava (Psidium guajava) leaves in hybrid tilapia (Oreochromis niloticus, O. mossambicus). Journal of Ethnopharmacology 2020; 259: 112838.
49. Pinto M, Benfeito S, Fernandes C and Borges F: Antioxidant therapy, oxidative stress, and blood-brain barrier: the road of dietary antioxidants. Oxidative Stress and Dietary Antioxidants in Neurological Diseases Elsevier 2020; 125-41.
50. Kosgodage US, Uysal-Onganer P, MacLatchy A, Kraev I, Chatterton NP and Nicholas AP: Peptidylarginine deiminases post-translationally deiminate prohibitin and modulate extracellular vesicle release and microRNAs in glioblastoma multiforme. International Journal of Molecular Sciences 2019; 20(1): 103.
    

    ---

    How to cite this article:

    Chakraborty S, Ghosh R, Ghosh S and Ganguly D: A comprehensive review on Psidium guajava Linn: as anherbal remedy. Int J Pharm Sci & Res 2022; 13(11): 4447-54. doi: 10.13040/IJPSR.0975-8232.13(11).4447-54.

    ---

    All © 2022 are reserved by International Journal of Pharmaceutical Sciences and Research. This Journal licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.