Guava stands out for having a characteristic odor, striking flavor and being succulent. It is widely consumed in Brazil in natura and also as ingredients in recipes or in juices.
In the bark, fruit and leaf of the guava the properties of the plant are concentrated, which has a long history of medicinal uses. The Tikuna Indians traditionally use the decoction of guava leaves and bark to cure diarrhea and dysentery, and the Dutch Pharmacopoeia considers guava leaves to be indicated for the treatment of diarrhea. Indigenous people also use it for sore throats, vomiting, stomach problems, vertigo, and to help regularize menstrual periods.
A study published in Revista Brasileira de Famacognosia indicates the antioxidant potential of guava fruit (Psidium guajava L.) for the development of a phytocosmetic formulation. The results obtained showed that the fruit has tannins and flavonoids, as well as antioxidant and antimicrobial activities.
Guava is a Brazilian native fruit and is produced sustainably, promoting social development.