Guava (Psidium guajava L.) seed: A low-volume, high-value byproduct for human health and the food industry.
Bioactive compounds
Biological activities
Functional food properties
Guava seeds
Industrial applications
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Aug 2022
30 Aug 2022
Historique:
received:
11
09
2021
revised:
19
02
2022
accepted:
11
03
2022
pubmed:
26
3
2022
medline:
6
5
2022
entrez:
25
3
2022
Statut:
ppublish
Résumé
Guava processing industries generate peel and seeds as primary waste fractions. Guava seeds obtained after fruit processing possess untapped potential in the field of food science due to the presence of a diversity of nutritional and bioactive compounds. Along with offering a detailed understanding of the nutritional attributes of guava seeds, the present review comprehensively elaborates on the therapeutic activities of their bioactive compounds, their techno-functional properties, and their other edible and nonedible applications. The limited molecular and biochemical mechanistic studies outlining the antioxidant, immunomodulatory, anticancer, antimicrobial, neuroprotective and antidiabetic activities of guava seeds available in the literature are also extensively discussed in this review. The use of guava seed constituents as food additives and food functional and structural modulators, primarily as fat reducers, emulsifiers, water and oil holding agents, is also conceptually explained. Additional human intervention and molecular mechanistic studies deciphering the effects of guava seeds on various diseases and human health are warranted.
Identifiants
pubmed: 35334323
pii: S0308-8146(22)00656-2
doi: 10.1016/j.foodchem.2022.132694
pii:
doi:
Substances chimiques
Antioxidants
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
132694Informations de copyright
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