Exploring the Health Benefits of Cultivated Strawberry Guava

Greg Howard
24th April, 2024

Exploring the Health Benefits of Cultivated Strawberry Guava

Image Source: Natural Science News, 2024

Key Findings

  • Researchers developed a method to grow strawberry guava plants in a lab, ensuring consistent quality
  • The study confirmed strawberry guava's rich content of health-promoting compounds like antioxidants
  • Lab-grown strawberry guava showed potential anticancer properties by reducing cancer cell viability
Understanding the potential benefits of underutilized fruits, such as Psidium cattleianum Sabine, commonly known as strawberry guava, is essential for advancing both health and economic sectors. Researchers from October 6 University have taken a significant step in exploring the viability of strawberry guava for commercial applications by establishing an effective in vitro propagation protocol and examining the plant's bioactive compounds and their health benefits[1]. Strawberry guava has been a subject of interest due to its rich nutritional profile and potential health benefits. Previous studies have highlighted the fruit's superior antioxidant and antimicrobial activities compared to common guava, as well as its high fiber, vitamin C, and total phenolics content[2]. These properties suggest that strawberry guava could be a valuable addition to the diet, offering anti-inflammatory and health-protective effects. In a recent study, scientists focused on developing a reliable method to grow strawberry guava plants in a controlled environment, which could lead to more consistent and scalable production. The process began with seed treatment using common disinfectants like commercial bleach, hydrochloric acid (HCl), and hydrogen peroxide (H2O2) to increase the chances of germination and reduce contamination. Leaf explants, which are small sections of leaves, were then cultured on a nutrient-rich medium to induce the formation of callus, an undifferentiated plant tissue that can be used to generate new plants. The research team discovered that the addition of specific plant hormones to the growth medium, such as benzyl adenine (BA) and kinetin, was most effective for callus induction. For regeneration, a combination of BA, adenine sulfate, naphthalene acetic acid, and gibberellic acid was used. To root the newly formed shoots, the medium was augmented with indol-3-butyric acid, resulting in a high rooting percentage. The successfully rooted shoots were then acclimated to grow in a mixture of sand and peat moss. The study didn't stop at propagation; it also investigated the presence of phenolic compounds in the original plant, the induced callus, and the regenerated plantlets using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). Phenolic compounds are known for their antioxidant properties and have been linked to reducing the risk of chronic diseases. In line with earlier findings[3][4], the study confirmed the presence of a variety of phenolic metabolites in the extracts of strawberry guava. These included gallic, chlorogenic, caffeic, and coumaric acids, as well as flavonoids like kaempferol, which have been associated with antioxidant and anti-inflammatory activities. The results showed that the induced callus extract could reduce the viability of several cancer cell lines, suggesting potential anticancer properties. Additionally, the original plant exhibited strong antioxidant activity, reinforcing the idea that strawberry guava is a valuable source of health-promoting compounds. By establishing a protocol for in vitro propagation, the researchers have opened the door for more extensive cultivation and commercial exploitation of strawberry guava. The ability to propagate plants in a controlled environment can lead to more consistent quality and availability of the fruit for use in food and pharmaceutical products. Moreover, the identification of bioactive compounds and their health benefits aligns with previous studies that have recognized the therapeutic potential of Psidium cattleianum leaves and fruits[2][3][4]. In conclusion, the work of the October 6 University team not only provides a method for the sustainable cultivation of strawberry guava but also adds to the growing body of evidence supporting the fruit's health benefits. This could encourage the commercial development of strawberry guava-based products, contributing to the economy and offering consumers new ways to enhance their health through natural dietary sources.

FruitsBiochemPlant Science

References

Main Study

1) Phenolic profiling and bioactivity assessment of in vitro propagated Psidium cattleianum Sabine: A promising study.

Published 30th April, 2024 (future Journal edition)

https://doi.org/10.1016/j.heliyon.2024.e29379

Related Studies

2) Nutritional and nutraceutical comparison of Jamaican Psidium cattleianum (strawberry guava) and Psidium guajava (common guava) fruits.

https://doi.org/10.1016/j.foodchem.2012.03.018

3) Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology.

https://doi.org/10.3390/molecules27113557

4) Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS.

https://doi.org/10.1007/s11130-019-00792-0


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