GUAYABO (psidium guajaba)

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	GUAYABO
	*psidium guajaba*

Name
GUAYABO

Scientific Name
psidium guajaba

GUAYABO

Other Names:

Arazá, Arrayán, Hurapo, Luma, Parcha, Piche, Sahuinto

It is a very aromatic tree, that already was cultivated by native the Mexicans before the arrival of the Spaniards. Guayaba is one of the richest vitamin fruits C, since some varieties have five times more than the orange.

Habitat: original of the tropical zone of the American continent, from Mexico to Brazil. At the present time it is cultivated in the warm zones of America, Africa and Asia.

Description: tree of the family of the Mirtáceas that reaches up to 6 meters of height. Of smooth and brown crust, with elliptical and opposed leaves. It gives to white flowers and fleshy fruits, with spherical form and white or pink pulp.

Used parts: the leaves, the crust by the roots and the fruits.

Properties and indications: the leaves and the crust by the root of guayabo contain abundant tánicas substances. In Central America they come using from immemorial time to fight the diarreas and disentería. Applied locally in form of mouthwashes and garglings, its decocción also is useful in case of estomatitis (inflammation of the buccal mucosa) and of faringitis. The fruits contain mucílagos, pectinas, small amounts of prótidos and lipids, minerals (potassium, calcium, iron and phosphorus, mainly) and vitamins To, B, and specially the G. Tienen antiescorbúticas, remineralizantes and tonificantes properties. Its use is specially indicated in cases of physical exhaustion, undernourishment or weakness. They provide a slight laxative effect.

Use: decocción with 50 grs. of leaves and crust by root by liter of water; one interferes a cup every 4 hours, until the diarrea is cut. The fruits are taken fresh, in jelly or jam.

Externally, in mouthwashes and garglings, that are made with the same described decocción para.uso.interno.

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