Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile and Health-Promoting Bioactivities

Foods

Muzaffar Hasan¹  Manoj Kumar²  Chirag Maheshwari³  M. Sneha Nair⁴  Minnu Sasi⁵  Mukesh K. Berwal⁶  Sushil Changan⁷  Uma Prajapati⁸  Vivek Saurabh⁸  Surinder Singh⁹  Varsha Satankar^1,10  Maharishi Tomar^1,11  Ryszard Amarowicz^1,12  Rakesh Kumar Prajapat^1,13 

[1] Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India;Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India;Department of Agriculture Energy and Power, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India;Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Faridabad 121004, Haryana, India;Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India;Division of Crop Improvement, ICAR—Central Institute for Arid Horticulture, Bikaner 334006, India;Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR—Central Potato Research Institute, Shimla 171001, India;Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India;Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India;Ginning Training Centre, ICAR—Central Institute for Research on Cotton Technology, Nagpur 440023, India;ICAR—Indian Grassland and Fodder Research Institute, Jhansi 284003, India;Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland;School of Agriculture, Suresh Gyan Vihar University, Jaipur 302017, Rajasthan, India;

关键词: phenolic extracts;    essential oils;    polysaccharides;    valorization;    crop residue;   

DOI  :  10.3390/foods10040752

来源: DOAJ

【 摘 要 】

Psidium guajava (L.) belongs to the Myrtaceae family and it is an important fruit in tropical areas like India, Indonesia, Pakistan, Bangladesh, and South America. The leaves of the guava plant have been studied for their health benefits which are attributed to their plethora of phytochemicals, such as quercetin, avicularin, apigenin, guaijaverin, kaempferol, hyperin, myricetin, gallic acid, catechin, epicatechin, chlorogenic acid, epigallocatechin gallate, and caffeic acid. Extracts from guava leaves (GLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antidiarrheal, antimicrobial, lipid-lowering, and hepatoprotection activities. In the present review, we comprehensively present the nutritional profile and phytochemical profile of GLs. Further, various bioactivities of the GL extracts are also discussed critically. Considering the phytochemical profile and beneficial effects of GLs, they can potentially be used as an ingredient in the development of functional foods and pharmaceuticals. More detailed clinical trials need to be conducted to establish the efficacy of the GL extracts.

【 授权许可】

Unknown