Guava is a tropical fruit, which is in very much like the shape of a pear, and has a yellow-green skin and white, yellow, or red/pink flesh. The guava tree belongs to the myrtle family Myrtaceae. The tree is natihve to Mexico, as well as Central America, Northern South America and parts of the Carribbean. They are now cultivated throughout the tropics.
The fruit is known by many names in various countries. They are called Pera in Sri Lanka, Amrood in Hindi and Urdu. In Bengali it is known as Peyara. They are also referred to as the bayabas locals of Guayaba. Some people prefer eating guavas to oranges, as the former have more concentration of Vitamin C and are also a lot cheaper than the latter. Guavas can be consumed raw, but need to be ripe, as raw guavas are hard on the stomach. They make excellent jams, preserves, and sauces. Guava trees are ideal for use as fruiting hedges, landscaping trees and as ornamental potted specimen trees.
Bayabas is a somewhat hairy plant reaching a height of 8 meters. Young branches are 4-angled. Leaves are opposite, oblong to elliptic, and 5 to 1 centimeters long, the apex being pointed, and the base usually rounded. Peduncles are 1- to 3-flowered. Flowers are white, 3 to 3.5 centimeters across, with in-curved petals, coming out solitary or two to three in the leaf axils. Numerous stamens form the attractive part of the flower. Inferior ovaries develop into round or obovoid green fruits 4 to 9 centimeters long, turning yellow on ripening and have edible, aromatic, seedy pulp.
Statement of the Problem
Since the 1950s, guavas – particularly the leaves – have been the subject for diverse research on their constituents, pharmacological properties and history in folk medicine. Most research, however, has been conducted on apple guava (P. guajava), with other species remaining unstudied. From preliminary medical research in laboratory models, extracts from apple guava leaves or bark are implicated in...