Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Guava (Psidium guajava) has been investigated in several scientific studies for its potential cardiovascular benefits. Research indicates that guava fruit is rich in vitamin C, dietary fiber, potassium, and antioxidants such as flavonoids, all of which have established roles in supporting cardiovascular health. Some clinical trials have shown that regular consumption of guava or guava leaf extract can help reduce blood pressure and improve lipid profiles, such as lowering total cholesterol and low-density lipoprotein (LDL) cholesterol, while increasing high-density lipoprotein (HDL) cholesterol.

For example, a small randomized clinical trial published in the "American Journal of Cardiology" (1993) found that dietary supplementation with ripe guava fruit for 12 weeks resulted in significant reductions in blood pressure and cholesterol in patients with mild hypertension. Additional laboratory and animal studies suggest that guava leaf extracts may inhibit lipid peroxidation and improve endothelial function due to their high antioxidant content.

However, while these findings are promising, they are limited in number and often involve small sample sizes or animal models. Larger, well-designed human trials are necessary to confirm these effects and to establish optimal dosages and preparations. Therefore, guava’s use in cardiovascular disease is supported by some scientific evidence but is not yet robust or definitive. The evidence is stronger than purely traditional use, but current support on the evidence scale is modest.

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