Few fruits are as linked to daily life in Colombia as the guava. It is in the sandwich, in the juices, in the desserts and in those flavors that refer to the traditional. However, what many overlook is that its value does not end in the pulp: beyond the fruit, the tree has a less visible, but equally interesting, potential.

And for generations, guava leaves have been used in different uses, especially in popular knowledge that is attracting attention again today. Thus, what seemed like just another fruit on the table reveals another facet, one that connects tradition, knowledge and new ways of understanding its benefits.

Get to know the guava

The guava is part of a large group of species belonging to the genus Psidiumwithin the Myrtaceae family, native to America. These are tropical trees and shrubs that have managed to adapt easily to different environments, which explains their wide presence in warm regions of the world.

In particular, guava (Psidium guajava), whose name comes from indigenous languages ​​such as Arawak and Guaraní, is one of the most representative species. This is a small tree, which can reach between 2.5 and 10 meters in height. Its trunk is usually twisted, with gray bark that comes off easily, revealing characteristic spots.

Its leaves, elliptical in shape and bright green, give off an intense aroma when rubbed, while its white flowers, with multiple stamens, stand out for their simplicity.

The fruit, known as guava, is a berry highly appreciated for its sweet and sour flavor. Its shape can vary between rounded, oval or similar to a pear, and its pulp has different shades ranging from white to pink or reddish. Inside, it houses numerous small seeds, one of its most recognizable characteristics.

What are its leaves for?

According to the National Botanical Garden of Cuba, its main use is related to its astringent properties. Prepared as an infusion, they have been used to control diarrhea and relieve digestive discomfort, while externally they are used to treat skin conditions such as sores, rashes or wounds.

They have also been used in sitz baths to relieve hemorrhoids, and antiseptic and healing effects are attributed to them.

This popular knowledge has sparked the interest of science. According to research carried out by Food, a magazine international open access study on food science, compounds such as flavonoids and phenolic acids have been identified in the leaves, including quercetin, which is associated with antidiarrheal and antibacterial effects. Thanks to these components, guava leaf extracts have been analyzed for their possible antioxidant, antimicrobial, anti-inflammatory activity and even for their potential in blood glucose control.

In addition, some research suggests that they could have a complementary role in the management of diseases such as diabetes or in reducing cholesterol, as well as in protecting the body against cellular damage.

Among its main properties are:

• Antioxidant action: They help fight damage caused by free radicals, which could help prevent chronic diseases and cellular aging.
• Antimicrobial properties: It has been observed that its extracts can inhibit bacteria and other microorganisms, which supports its traditional use in mild infections.
• Anti-inflammatory and digestive potential: Its traditional use includes the treatment of gastrointestinal discomfort and some respiratory conditions.
• Possible anticancer effect: Laboratory studies suggest that certain compounds could inhibit the growth of tumor cells, although this application is still in the early stages of research.

In addition to these properties, the NIH points out that different studies have documented the traditional use of guava—including its leaves, pulp and seeds—in the management of digestive and respiratory conditions. Its use as support in cases of dengue has also been mentioned, especially due to its possible effect on increasing platelets; However, this use should be assumed with caution and always under medical guidance.

How to prepare guava leaf tea?

Preparing this infusion is a simple process that requires nothing more than a few ingredients and some time. Traditionally, fresh or dried guava leaves are used, which when boiled release their natural compounds into the water.

The first step is to make sure the sheets are clean, as they may have dust or debris on them. Then the process continues like this:

• Bring water to a boil in a pot.
• Add the guava leaves and reduce the heat.
• Let simmer for 10 to 15 minutes.
• Remove from heat and let sit for a few minutes.
• Strain the infusion and serve hot.

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