Guava also contains tannin, which bitter to fruit, but also the work of the digestive and circulatory, virus attacks and useful.
Guava also contains potassium, which increases heart rate and messages frequently, and activation of muscle contraction, and the organization of the supply of other nutrients to body cells and the control of fluid balance in cells and tissues of the body lower cholesterol and triglycerides in the blood , high blood pressure (hypertension). According to the doctors James Cerda eat guava with 0.5-1 kg / day for 4 weeks, the risk of heart disease to reduce by 16%.
Lycopene in guava, is also potential material resources nutrition than fiber. Lycopene is Karatenoid (major pigment in plants) found in the blood (0.5 moles per liter of blood) and also has anti-oxidant activity. Studies on Italian lycopene Epidemologic researchers, including 2706 cases of cancer of the oral cavity, acut ulcer, esophagus, stomach, colon and rectum, or the increased consumption of lycopene, guavas, especially red meat, and tasted nice to negligible impact on the body provides protection against certain types of cancers.
Besides the benefits of guava preserve the health of blood vessels, heart and blood vessels to prevent cancer, strengthen the immune system against diseases and promote health of the gums, teeth and capillaries and helps to absorb iron and wound healing. Guava is also a strong anti-inflammatory, to stop the bleeding and diarrhea, for example in people with dengue hemorrhagic fever (DHF).